Hippie Daze.

Y’all…I’m pretty sure I just used 1/2 a jar of coconut oil in a cookie recipe.

Better than a stick of butter, right?

Ahhhh…my hands were an oily mess. 🙂

Coconut oil really does wonders.

It makes for the softest skin ever.

Oh, don’t tell me you haven’t rubbed it on your legs after shaving.

This is coming from someone who has to shave her legs practically every day.

I’m a freaking monkey.

I was born w/ a full head of black hair. Gah. Italian genes.

Winter, please come quick so my legs don’t have to see day light…or a razor for that matter.

If I wasn’t such a chicken I’d get them waxed…but I’d rather be a chicken 🙂

Let’s be hippies this week, k.

Let’s walk around with no shoes on, our toes painted neon orange, with wavy locks of hair fastened lightly to our forehead by a thin, bandana headband.

Maybe we should throw up the peace sign too.

Lawd knows we could all use a little peace right now.

Lindsay Lohan seems at peace w/ herself at the moment.

At least that is what she said at her sit down w/ Oprah on Sunday night.

You don’t lie to Oprah.

It’s like lying to your mom.

You just don’t do it.

Anyway, we are total hippies this week.

So let’s make some hippie cookies.

Hippie because they’ve got hemp seeds in em’.


When you are a hippie, you eat, drink, wear and sleep 100% hemp.

So, why not throw them in our cookies.

Let’s put some coconut and lime zest/juice up in there too.


Because it’s summer




Coconut + lime are practically summer pre-reqs.


Mmmmmm…crunchy, crispy, itty-bitty coconutty hemp cookies.


Vegan + gluten-free + paleo.


Because I’m pretty sure all three are hippie pre-reqs 😉

5.0 from 1 reviews
Coconut Lime Hemp Seed Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 17
Crispy coconut cookies chock full of hemp seeds & flavored w/ zesty lime. Gluten-free, vegan, paleo, and refined sugar-free.
  • 1 c. almond flour
  • ¼ c. coconut flour
  • ½ c. unsweetened, shredded coconut
  • ¼ c. + 2 T. hemp seeds (I used Happy Hemp brand)
  • ½ t. baking powder
  • ¼ c. + 2 T. coconut sugar
  • ¼ c. melted coconut oil
  • 1 flax egg (1 T. flaxseed meal + 2 T. water, mixed let sit for 5 minutes)
  • zest of 1 small lime
  • juice of 1 small lime
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Combine all of the ingredients in a large mixing bowl, mixing until a dough forms and the ingredients are evenly distributed.
  3. Drop the dough by round tablespoons onto the baking sheet and, using the palm of your hand, gently press down on the top of each cookie to flatten.
  4. Bake for 20-25 minutes or until slightly golden brown.
  5. Let cool on the baking sheet slightly before transferring to a wire rack to cool completely.

Nutritional Facts (per cookie 1/17th of recipe): Calories: 107, Total Fat: 9g (3g Saturated Fat), Sodium: 15.2mg, Potassium: 8.4mg, Total Carb: 4.9g, Dietary Fiber: 2.1g, Sugars: 1.9g, Protein: 3g



  1. gloria says:

    these cookies look awesome, and the picture lok delicious Chelsy, I let you a link of a friend of mine whi has a lovely bog too and has some lovely recioes gluten free if you can see, her name is Angie


  2. My spouse and I stumbled over here from a different website and
    thought I may as well check things out. I like what I see so now i’m
    following you. Look forward to checking out your web page
    yet again.

  3. Rachel says:

    Thanks for the inspiration!
    I added some candied jalapenos & strawberries to my cookies for an added umph!
    (made with amber agave nectar!)

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