Preheat oven to 350°F. Prepare two baking sheets with parchment paper.

Beat together the butter, oil and sugars until smooth. Add in the eggs and vanilla, beat for 1 minute.

In a separate bowl blend together the flours, baking powder, baking soda, psyllium fiber and salt. Gradually add flour mixture to wet ingredients and mix thoroughly with a wooden spoon until dough forms. Stir in hemp seeds and chocolate chips until evenly mixed.

To achieve evenly sized cookies try using a cookie scoop, or a rounded tablespoon, placing 12 spoonful’s onto a cookie sheet, evenly spaced apart. Bake in preheated oven for 15 minutes or until golden in colour. Remove from oven; allow to cool on wire rack. Repeat with remaining cookie dough.

Best eaten same day or stored in an airtight container for up to 5 days, if you can resist them that long!

*TIP*

This recipe can easily be converted into a vegan cookie. Substitute the butter for vegan margarine and substitute the semi-sweet chocolate chips with vegan chocolate chips,  replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of warm water and leave to thicken for 5 minutes.