Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking sheets with baking paper and set one aside.
2. Tip the hazelnuts onto one of the baking sheets and pop in the oven for 4-5 minutes until golden. Leave to cool slightly then chop roughly.
3. Sift the flour, baking powder and a good pinch of salt into a large mixing bowl. Stir through the chocolate chips, hemp seeds and hazelnuts.
4. Add both sugars to a separate bowl, make a well in the centre and add the vanilla, hemp oil and the egg. Whisk together until smooth.
5. Pour the wet ingredients into the dry, and mix until just combined. You should have a fairly soft, sticky dough. Either leave the dough, covered, to rest overnight in the fridge or if baking immediately, scoop tablespoons of the mixture onto both trays, spacing well apart to allow the mixture to spread. Top each cookie with a tiny pinch of flaky salt.
6. Bake for 10-12 minutes, until golden but still soft. Leave on the tray for 10 minutes to firm up slightly before transferring to a cooling rack.
   Tip

   From milk to oil to seeds, by-products of the hemp plant (otherwise known as cannabis sativa) have been rapidly growing in popularity thanks to their perceived health benefits. Hemp seeds (sometimes called hearts) are one of the few complete sources of protein in the plant world, and both the seeds and their oil are rich in essential fatty acids.