Sometimes you just need a cookie . . .

That’s right I said need!

A few days ago I woke up craving cookies, as you do 😉

I got up and went about my day, business as usual – took a shower, did some laundry, made breakfast . . . you know all the usual stuff . . .

But as the day went on I still had this lingering cookie craving . . .

I just couldn’t shake it . . .

And then my slow cooker decided to die on me . . . followed by my kettle . . .

And then I saw the mountain of ironing I had to do . . .

That was it,

cookies had to be made!

I don’t know about you but I really, and I mean REALLY, do not enjoy ironing.

I kind of hate it actually . . . so when I found myself face to face with a weeks worth of ironing I did what an smart person would do . . .

I slowly and quietly backed away from the mountain of laundry piled before me and went and made myself some cookies!

But not just any ol’ cookie . . .

I went a made a much loved classic.

Some good old fashion choc chip cookies!

Best decision ever!

You guys, these cookies are so, so delicious!

They are subtly sweet, deliciously buttery, and choc full of choc chips!

You are going to love, love. love them! I mean would you just look at that golden, delicous buttery crumb?! ♥♥♥

Not only are they insanely delicious but they also happen to be super quick and easy to prepare.

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and they come together in under 20 minutes!

They also happen to be gluten free, grain free and paleo friendly but you guys . . . did I mention the fact that they are seriously delicious!?

Because they really, truly are!

Fresh from the oven your cookies will be gorgeously golden and have this perfectly light and deliciously crispy, slightly crunchy exterior. Then, once you bite through that crispy outer shell, you get this subtly sweet, deliciously buttery, melt in the mouth, choc chip studded center that is nothing short of divine.

In the days that follow your cookies will lose some of that fresh baked crispness but they still taste all kinds of amazing.

I love the way the combination of coconut and almond flour produces these hearty yet light cookies and I think we can all agree that chocolate just makes everything better.

That being said I really don’t know what else to tell you apart from that fact that you really do need these cookies in your life . . .

And if you don’t feel like baking, maybe you feel like ironing  . . .

You come do my ironing and I’ll pay you in cookies . . .

But you better hurry, I’m not sure how much longer they will last now that my little cookie monster has discovered my secret stash . . .

All natural, quick and easy, subtly sweet, light and crispy, deliciously buttery, melt in the mouth choc chip cookies that are family friendly, little lady approved and come together in under 20 minutes . . .

Pour yourself a nice cup of coffee (or tea) or a big ol’ glass of vanilla almond milk and lose yourself in a world of buttery, sweet, chocolate filled deliciousness

Yes, yes, just yes!

Make them. Eat them. Love, love, love them

Classic Choc Chip Cookies {Gluten Free, Grain Free & Paleo Friendly}

Makes approx 12 subtly sweet, light and crispy, deliciously buttery, melt in the mouth choc chip cookies.

Ingredients –

1 egg

1 teaspoon of vanilla extract

1/4 cup of coconut oil, melted and cooled

1/4 cup coconut sugar

1/4 cup coconut flour

3/4 cup almond flour

1/2 teaspoon of baking soda

A pinch of salt

2 Tablespoons of dark chocolate chips (or cacao nibs), roughly chopped

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a baking sheet with baking/parchment paper and set aside.

3 – In a medium size bowl, whisk together your egg, coconut oil and vanilla until combined.

4 – Next add your almond and coconut flour, sugar, baking soda and salt stir until it comes together to form a dough.

5 – Add chocolate chips and stir to combine.

6 – Scoop a small portion of cookie dough into your hands and form into your desired shape and size then place onto your prepared baking sheet.

7 – Repeat until all the mixture has been used.

FYI – I used 1 heaping Tablespoon of cookie dough per cookie and was able to get 12 bite size beauties out of this mixture. Feel free to make them as big, small, thick or thin as you like just remember you may need to adjust the baking time slightly depending on the shape and size you choose 😉

8 – Once you have all your cookies shaped bake for 6-8 minutes until the tops are slightly crisp and deliciously golden.

9 – Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Note – Cookies keep well when stored in an airtight container for up to 5 days (if they last that long 😉 ) and can be frozen for up to 3 months.

Enjoy xoxo

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Question of the day –

What’s your all time favourite cookie?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your cookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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