Because sometimes you just need a realllllyyyyy good cookie, am I right?!

Oh you know I am.

And, let me tell you, these small batch macadamia choc chip cookies  . . .

are the goods!

They are light, crisp and deliciously buttery and choc full or choc chips.

Just the way a good cookie should be.

I know we all have very strong and personalized tastes when it comes to cookies.

It’s one of the reasons I rarely buy them.

They are usually to crispy/crunchy and totally hurt my mouth.

Or they are to soft and cake-y – not cookie like at all.

And, we all know there’s nothing more disappointing than eating a bad cookie.

“Ain’t nobody got time for dat! ”

Another reason I don’t bake (or buy) cookies often is because most recipes make way more that I need.

I don’t know about you but I certainly I don’t need (or want) to have a million cookies laying around, 1 or 2 (ok maybe 3 or 4) is all I really need.

I know you can freeze extras but, my freezer is packed so I ain’y got no place to store the extras . . . so 1 of 2 things is going to happen . . .

1 – I’m either going to eat way more than I want or need (we’ve all been there, no shame baby, no shame) and end up feeling sick and gross or;

2 – I’m going to enjoy my 1 or 2 (or 3 or 4) cookies and then they rest will go to waste.

Enter the perfectly portioned small batch recipe . . .

You guys, these macadamia choc chip cookies, in my humble opinion, are edible perfection, in more ways than one!

The recipe makes just 6-8, perfectly portioned, 3 bite cookies that are light, crisp and perfectly crunchy on the out side yet deliciously buttery, flake-y, soft (but not crumbly or cake like) and melt in the mouth moore-ish in the middle.

And the flavors are on point too!

They are the perfect balance of salty and sweet and, did I mention that they are choc full of choc chips?!

*swoon*

Seriously, you guys are going to absolutely LOVE these babies!

Not only do they taste like an absolute dream but, they also happen to be all natural, made with just a handful of real food ingredients that I bet you have on hand already.

They come together in one bowl in less than 5 minutes – no chilling, rolling, chilling, cutting, chilling, chilling, baking required.

One bowl, one spoon, 5 minutes – max!

And, they bake up to delicious, delectable, devour-able perfection in 6-8 short minutes.

YASSSSSSS!!!!!

Now – before you run off and get your bake on, a few notes on this recipe – this is mostly for those of you who like your cookies on the crispier side . . .

1 – If you are one who prefers your cookies extra crisp and super crunchy then I suggest using coconut sugar in place of the maple syrup/honey and arrowroot flour (tapioca starch) in place of the coconut flour.

2 – Press your cookies out flatter, not like the puffy little cloud shaped cuties I have pictured here.

3 – The chocolate drizzle and flakey sea salt sprinkle is totally optional – who am I kidding – gimme dat chocolate sea salt drizz – allllll day erry-day!

Ok – I think that’s about it . . .

Oh I forgot to mention that these deliciously buttery, delectable little, choc chip studded morsels also happen to be naturally gluten free, dairy free, grain free, refined sugar free, keto and paleo friendly but, most importantly, they truly are all kinds of delicious and you need them in your life because, life’s short – eat the cookie!

You you know want to!

Deliciously buttery, subtly sweet, crispy, crunchy, incredibly moorish, perfectly portioned, melt in the mouth, choc chip studded, macadamia cookies;

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

Small Batch Macadamia Chocolate Chip Cookies
{Gluten Free, Dairy Free, Keto & Paleo Friendly}

Makes approx 6-8 deliciously buttery, subtly sweet, crispy, crunchy, incredibly moorish, perfectly portioned, melt in the mouth, choc chip studded, macadamia cookies

Ingredients –

1 egg – vegan friends sub your fave egg replacer

2 Tablespoons of coconut butter (or coconut oil), melted and cooled

2 Tablespoons of maple syrup/honey or monk fruit sweetener/coconut sugar for a crispier cookie

3 Tablespoons of almond/cashew or hazelnut butter

1 teaspoon of vanilla

1 cup of almond flour

1 Tablespoon of coconut flour (or arrowroot/tapicoa starch for a crispier cookie)

1/4 teaspoon of baking powder

A pinch of salt

3 Tablespoons of macadamia nuts, roughly chopped

2-3 Tablespoons (1/4-1/3 a block) of roughly chopped dark chocolate + extra for drizzling

Optional add-in’s ;

1 teaspoon of maca – for hormone balance

1-2 scoops of collagen  – for an extra boost of protein and gut healing goodness

Method –

1 – Pre-heat oven to 175’C/350’F

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

3 – In a medium sized bowl whisk together egg, vanilla, coconut butter (or oil) , maple syrup (or honey) and nut butter until smooth and well combined.

4 – Add almond and coconut flour along with baking powder, salt and collagen (if using) and stir to combine.

5 – Add your macadamia nuts and chocolate chips and stir to combine.

6 – Place your dough in the fridge for 5 minutes to rest.

7 – Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepare baking sheet. Then use your hands and form into your desired shape and size.

Note – If you want a thinner, crispier cookie then feel free to press them out nice and flat.

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 😉

7 – Repeat until all the mixture has been used.

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

9 – If you’re going to add the chocolate drizzle simply melt a little extra chocolate your by your preferred method, drizzle over the top and finish with a sprinkling of pink salt.

Note – Cookies keep well when stored in an airtight container for up to 5 days – however they will lose some of the initial crispness and soften a little around day 2-3 (if they last that long)   and can be frozen for up to 3 months.

Enjoy xo

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Question of the day –

If you had to choose, what would be your ultimate 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 these 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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