So tell me, how was your weekend?

Where did you go?

What did you do?

Who did you see?

Did you get/do/go/see/eat anything fun?

Tell me, tell me details please?!

Me?!

Oh. My. Word . . .

You guys,

What a weekend!

On Saturday we had our little lady’s 7th birthday celebration! I still can’t believe I have a 7 year old?! Seriously how?! I also can’t believe how loud a small group of teeny, tiny, super sweet looking 7 year old girls can be?!

Seriously, wow!

Our girl had the best time, she said it was everything she hoped it would be, and more and even went as far as to declare that it was the “best birthday ever” so exhausted (and deaf) as I may be, sweet comments like that make it all worth it.

Now, I don’t know about you but after all that fun I could really do with a cookie (or 2) and some quiet time.

Care to join me?

You guys, these espresso choc chip cookies are just what the doctor ordered!

They are subtly sweet, deliciously buttery, seriously chocolatey, stuffed with choc chips and have a divine little hum of espresso!

These cookies are seriously tasty and I know you are going to just love, love, love them!

A healthier twist on a dark and delicious, double chocolate cookie that comes together in 1 bowl in less than 20 minutes and also delivers a sneaky hit of caffeine?!

I mean seriously what’s not to love?!

Chocolate + cookies + coffee = happiness.

Seriously though, who doesn’t love a good cookie?!

And let me tell you, these cookies are the goods!

Not only are they insanely, and I mean 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 one bowl and are ready in less than 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 insanely delicious!?

Because they really, truly are!

Fresh from the oven your cookies will have this perfectly light and deliciously crisp, 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, intensely chocolatey, fudgey 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 and coffee just makes everything better.

I really like the way that the coconut flour helps keep your cookies light and tender while at the same times adding a touch of subtle sweetness.

The sweetness of the coconut flour is balanced out so perfectly by the slightly buttery, nutty flavour of the almond flour – it really is a match made in heaven!

Which is exactly what these cookies taste like. A little slice of heaven.

Decadent and rich chocolate cookies that are choc full of choc chips and have a divine little hum of espresso ♥♥♥

Yep that pretty much sounds like heaven to me!

Note – If you’re not a coffee addict lover like me clearly we can not longer be friends then feel free to just omit the espresso and make yourself some chocolate choc chip cookies instead 😉

So yep . . . cookies . . . I made some, and I really think you should too.

They are super quick and easy to prepare – crisp and crunchy on the outside, with a slightly fudgey, intensely chocolaty, brownie like centre, stuffed with choc chips and have a divine little hum of espresso.

You need them in your life, asap!

Pour yourself a a big ol’ glass of milk and just do it already!

All natural, quick and easy, decadent, rich, subtly sweet, deliciously buttery, seriously chocolatey, choc chip studded, melt in the mouth cookies with a divine little hum of espresso!

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

 

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

Makes approx 12 All natural, quick and easy, decadent, rich, subtly sweet, deliciously buttery, seriously chocolatey, choc chip studded, melt in the mouth cookies with a divine little hum of espresso!

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

1/2 cup almond flour

2 Tablespoons cacao

1 teaspoon of instant espresso

1/2 teaspoon of baking soda

A pinch of salt

2 Tablespoons of dark chocolate chips (or cacao nibs), roughly chopped – I roughly chopped 1 Tablespoon which I added directly to the dough and melted the remaining Tablespoon to drizzle over the top after baking – do what you feel 😉

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, coconut flour, sugar, cacao, espresso, baking soda and salt stir until it comes together to form a dough.

5 – Add chocolate chips and stir to combine – note – I roughly chopped 1 Tablespoon which I added directly to the dough and melted the remaining Tablespoon to drizzle over the top after baking – do what you feel 😉

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.

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.

10 – If you’re going to add the chocolate drizzle simply melt your remaining Tablespoon of dark chocolate chips by your preferred method and drizzle over the tops.

YUM!

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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