I got so many messages and requests for a recipe for healthier gingerbread cookies, consider this my Christmas gift to you.

Subtly sweet, perfectly spiced, thick and fluffy, soft baked gingerbread cookies – aka the Christmas cookie of my dreams!

It’s no secret that I love me some gingerbread but it has to be good gingerbread. A lot of the time store bought gingerbread can be a bit dry and tasteless or waayyyyy to spicy, and that’s coming from a spice lover.

So here I am, delivering to you, as requested THE PERFECT soft baked gingerbread cookie.

Thick and fluffy, soft and chewy, subtly sweet, perfectly spiced, simply, divine!

Finished with a generous sprinkling of my fave heart and belly-warming gingerbread spices (think → cinnamon, ginger, nutmeg, cardamom and cloves) then, before baking, I rolled them in a little cinnamon sugar (made with monk fruit and ground cinnamon) which although is totally optional, it’s highly recommended as it adds the most incredible, slightly crispy, gloriously caramelized, not to mention glittery, cinnamon, spiked, crust.

Sooooo good!

Crispy on the edges, soft, tender and deliciously chewy in the middle . . .

I mean would you just look at that texture?!

Serve them simply as they are, honestly, the flavor and texture of these gingerbread cookies are so on point and truly incredible they really don’t need anything else but, for those of you who insisted that you need a frosting, I have delivered not 1, not 2 but 3 options for you to choose from because I could not decide which one I liked better!

1 – A traditional glaze

2 – A white (or dark) chocolate drizzle – which if I’m going to add any kind of frosting might be my personal fave and last but not least,

3 – If you’re feeling a little fancy you could do a white chocolate ganache . . . even though it sounds a little fancy it’s super simple, oh so dreamy and 100% worth it !

However you choose to do it, you really can’t go wrong.

Subtly sweet, perfectly spiced, truly magical, secretly healthy soft and chewy gingerbread cookies! 

A few tips before you go get your soft-baked, secretly healthy, sugar free, paleo gingerbread cookie on:

Em, do I really need to chill the dough?
Answer = Yes! Im sorry, I know its kind of a pain especially if you, like me, have zero patience for baking but DO NOT SKIP THIS STEP (Im sorry for yelling but this is VERY important!) Chilling the dough is what helps your cookies maintain their shape and ensures they get that dreamy chewy texture!

Will waiting be difficult? Possibly for some- some being me, pls tell me I’m not the only one

Will it be worth it?! 100%!Absolutely, Oh so worth it!

Tips on how to chill the cookie dough –Place your cookie dough in the fridge for 30-60 minutes or you can pop it, bowl and all, in the freezer for 10-15 (which is what I usually do – see above to me having zero patience for baking.*Note – You can chill for longer than 30 minutes!  You can even mix it up and leave it to rest and chill in the fridge overnight if you like.

I like to keep mine in the fridge, I find the texure extra fudgy this way but as long as they in a sealed, airtight container, you’re good and they should keep well for at least 5-7 days (if they don’t get eaten before then!!)

Ok, I think that’s it but as always, pleaseif you have any questions feel free to send me an email, DM on Instagram or leave a comment on the blog post anytime. Always.

Now, its time for you to get your bake on!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly  but most importantly they really do taste all kinds of magical and I hope you love them as much as I do. Which FYI – is a lot – I’m talking, if a cookie could be a spirit animal, this would be mine!

1 bowl + 5 ingredients and a handful of spices  . . .

For my visual learners, click here for step-by-step pics / to cook along with me. Let me know if you have any questions. Anytime.

From my heart to yours, enjoy xo

__________________________________________

Question of the day –

What’s your fave Christmas 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 ox

__________________________________________

The post My Fave Soft Baked Gingerbread Cookies aka – Gingerdoodles! {Low Carb – Keto – Paleo – Vegan Friendly } first appeared on Better with Cake.

Those of you who have been visiting this blog of mine for regularly over the years (or even just the last few weeks) will know how much I LOVE chocolate and chai!

A simple but magical combination of flavors that makes my heart (and belly) all kinds of happy.

I mean, chocolate on it’s own = happiness am I right?! You know I am!

And, chai just warms me down to the depths of my soul. I don’t know what it is about that  combination of spices, maybe it’s because it reminds me of Christmas (which is my absolute fave) – the smell alone just makes me all kinds of happy, and when you put the to together, you get pure magic.

And that my friend is exactly what we have here!

Subtly sweet, deliciously indulgent, seriously chocolatey spiked with the perfect heart and belly warming hum of chai inspired spices.

Crispy on the edges, soft, chewy and super fudgy in the middle , and choc full of choc chips.

I mean, does it get any better?!

Chocolate + chai + brownie meets cookie . . .

My life is now complete.

Wait, eating these while drinking coffee = life, complete!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, I must remind you, there is a catch . . .

The trick to getting that magical, super fudgy, soft and chewy brookie of your dreams will require a little patience . . .

You see, the trick to getting that perfect chewy texture is to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15 instead) !

DO NOT SKIP THIS STEP!

This is what helps your brookies hold their shape and get that game changing texture!

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time stop what you’re doing . . . head to the kitchen, mix up your brookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the magical, life changing brookies you will get to devour when you wake up in the morning.

And yes, because our brookies are made primarily with eggs and nut butter and also have a pinch of espresso and lots, and lots of chai, they automatically become acceptable for breakfast consumption. OoooO yes!

Upon waking, have yourself a nice hot shower, turn on your oven, bake up your cookies, 6 – 8 minutes later your current , brookie eating self will be totally high five-ing your last nights self for doing the work , mixing up that brookie dough for your morning self to enjoy with a monster size cup of coffee because, yes!

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, subtly sweet, seriously chocolaty, perfectly spiced soft and chewy, super fudgy, flourless chai spiced almond butter brookies . . .

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

{Flourless} Chai Spiced Choc Fudge Almond Butter Brookies

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 10-12 deliciously indulgent, seriously chocolaty, perfectly spiced, soft and chewy, super fudgy almond butter brookies

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

2 Tablespoons of coconut oil, melted and cooled

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour/meal

1/4 cup of cacao

1 Tablespoon of chai spice mix
Or 2 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp each of nutmeg, cardamom, cloves & a pinch of black pepper.

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

Dark chocolate – chips or chopped – measure with your heart

1 pinch of salt

Optional add ins;

1-2 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso (if using),  baking powder, baking soda, spices and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

__________________________________________

Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

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 brookies (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 ox

__________________________________________

The post {Flourless} Chai Spiced Choc Fudge Almond Butter Brookies first appeared on Better with Cake.

You guys , these cookies . . . taking my obsession with soft baked cookies to a whole new level!

Since I only just recently discovered my love of soft baked cookies and my first real , enjoyable experience being with those super fudgy, seriously chocolaty almond butter brookies I was telling you about, my mission was clear . . .

A (healthier version) of a traditional style soft baked choc chip cookie recipe must be mastered!

And you guys, I don’t want to toot my own horn or anything but *toot, toot* pretty sure I nailed it.

Although, in the interest of full disclosure, it was not mastered at the first attempt.

I may have tested, tested and re-tested 3, yes 3 (!!!) different versions of this recipe all in one day!

What can I say, I was committed to the cause – where there’s a will , there’s a way and when there’s soft baked cookies at stake, the determination / driving force is strong my friend! #willworkforcookies

The first batch was delicious but a little to flat for my liking. I prefer my soft baked cookies to be thick and fluffy, but, still chewy . . . so back to the drawing board . . .

The second batch was much better, fuller, fluffier but not as chewy as I wanted them to be but the third time around, nailed it!

Thick and fluffy, soft and chewy, so, SO good!

If you do one thing today, please let it be making these cookies!

They are super simple to make, made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, I must remind you, there is a catch . . .

The trick to getting the thick and fluffy, soft and chewy, deliciously buttery, choc chip cookies of your dreams will require a little patience.

But just a little . . .

You see, the trick to getting that thick and fluffy , soft and chewy texture is that you have to chill the cookie dough for at least 30 minutes (or you can speed it up and pop freeze for 15 instead) !

This is important – do not, I repeat , do not skip this step – unless you’re happy with flatter cookies, then go ahead and skip it but , if you, like me, prefer your cookies nice and full – I’m talking if you were to look up the definition of THICC in the dictionary ,  there would be a picture of these cookies framed, with a gold star attached to go right along side it – then do not skip it!

Will waiting be a little difficult? Possibly for some (some being me – please tell me I’m not the only one!?)

Will it be worth it . . .

YES!

Reminder – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time here’s what I suggest you do . . . head to the kitchen, mix up your cookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the incredible cookies you will get to devour within 10-12 minutes of rolling out of bed in the morning

Upon waking, if you have the patience / will power of a saint, have yourself a nice hot shower, or just run to the kitchen and turn on your oven, bake your cookies, 6 – 8 minutes later your current , choc chip cookie eating self will be singing praises to your last nights self for doing the work and mixing up that cookie dough for your morning self to enjoy with a monster size cup of coffee!

And yes, because our deliciously buttery soft baked cookies are secretly healthy and made primarily with eggs and nut butter they totally acceptable for breakfast consumption.

Cookies for breakfast = living your best life (maybe not something we should do everyday but some days, especially on days ending with “y”  you definitely should. All things in moderation, right?! Right!

I mean, how can you resist?!

Those flecks of cinnamon . . . I just cant . . .

All natural, quick and easy, subtly sweet, deliciously buttery, thick and fluffy, soft and chewy, secretly healthy, almond butter cookies that are choc full of choc chips . . .

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

Life’s short, eat that cookie!

Soft Baked Choc Chip Almond Butter Cookies

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 10-12 secretly healthy, subtly sweet, soft and chewy, super fluffy almond butter cookies that are stuffed full of choc chips!

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

1 Tablespoon of maple syrup

1 teaspoon of coconut oil, melted and cooled

1 teaspoon of vanilla

1 cup of almond flour/meal

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/4-1/2 teaspoon of  cinnamon

1 pinch of salt

Dark chocolate – chips or chopped – measure with your heart

Optional add ins;

1 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, baking powder, baking soda, cinnamon and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy  chewy texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

__________________________________________

Question of the day –

Do you prefer thick and fluffy or flatter (but still chewy) soft baked cookies??

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 ox

__________________________________________

The post Soft Baked Choc Chip Almond Butter Cookies first appeared on Better with Cake.

Crispy on the edges, super fudgy, soft and chewy in the middle!

So, SO good!

For the longest time I thought I was team crunchy when it came to cookies, but, this stack of tall dark and handsome deliciousness may have converted me from team crispy to team chewy . . .

If you’ve ever wondered what would happen if a super fudgy, rich, dark chocolate brownie and a crisp and crunchy choc chip cookie had delicious little babies . . . then wonder no more my friend.

And yes, they are as incredible as you’ve always dreamed they would be!! Possibly better!

I mean, can you even!

They even have that awesome brownie crackle going on!

Super simple to make, made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, there is a catch . . .

The trick to getting the best ever, super fudgy, nice and chewy brookie of your dreams may test your patience a little.

You see, the trick to getting that perfect chewy, texture is that you have to chill the cookie dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15 instead) !

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

See stack of tall dark and handsome deliciousness . . .

Also,  see super fudgy, seriously chocolaty, soft and chewy centre . . .

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time here’s what I suggest you do . . . head to the kitchen, mix up your brookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the incredible brookies you will get to devour when you wake up in the morning.

Side note – brookies are made primarily with eggs and nut butter  and also have a pinch of espresso so they automatically become acceptable for breakfast consumption. You’re welcome.

Upon waking, have yourself a nice hot shower, turn on your oven, bake up your cookies, 6 – 8 minutes later your current , brookie eating self will be totally high five-ing your last nights self for doing the work and mixing up that cookie dough for your morning self to enjoy with a monster size cup of coffee because, yes!

And , if you’re reading this and it’s past breakfast time and you still have 45 minutes before bed then I’m not saying that you have to but, if you wanted to, stack em’ up and add a scoop (or 2) of your fave ice cream , I wouldn’t be mad about it, and I don’t think you would be either . . .

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, deliciously indulgent, secretly healthy, soft and chewy, super fudgy, seriously chocolaty lightly salted almond butter brookies . . .

100% worth it!

Salted Choc Fudge Almond Butter Brookies

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 10-12 deliciously indulgent, secretly healthy, soft and chewy, super fudgy, seriously chocolaty lightly salted almond butter brookies

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

2 Tablespoons of coconut oil, melted and cooled

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour/meal

1/4 cup of cacao

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

1 pinch of cinnamon

1 pinch of salt

Optional add ins;

Dark chocolate – chips or chopped – measure with your heart

1 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso, baking powder, baking soda, cinnamon and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

__________________________________________

Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

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 brookies (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 ox

__________________________________________

The post Salted Choc Fudge Almond Butter Brookies first appeared on Better with Cake.

Seriously considering changing the name of this blog from better with cake to better with cookies ?!

Which is kind of funny because up until last year, I wasn’t overly fond of cookies.

Making them, eating them . . . they just weren’t really my sweet treat or snack of choice.

I think that’s because most of the time, when I had one, I usually ended up being majorly disappointed.

They were either too soft, too crunchy, too sweet or just bland and boring and not really worth it. If I’m going to indulge in a sweet treat then I want it to be worth it, you know?!

Ain’t no body got time for eating sharp ,  soft , sickly sweet or flavorless cookies , am I right?!

And then this happened . . . I finally found it, my perfect cookie match!!!!

Crisp and crunchy (but not to crunchy), deliciously buttery, seriously chocolaty,  simply divine!

And since then I guess you could say I’ve been making up for lost time?!

Playing cookie catch up?!

Oh what a delicious game!

Who wants to play?

Today’s prize is consists of a deliciously indulgent, salted dark chocolate almond butter cookie sandwich  (or 3) . . .

or is it sandwich cookie?

Either way it’s pretty much everything I love in life all served up in one delicious little mouthful.

Decadent and rich, lightly salted dark chocolate almond butter cookies stuffed with a dreamy, creamy vanilla spiked almond butter filling  . . .

The cookies themselves are decadent , rich, light and crispy on the outside , deliciously buttery on the inside and just perfectly sweet.

And , then we have that vanilla spiked, almond butter cookie dough filling . . .

I mean seriously . . . don’t you just want to dive face first into a big ol’ bowl of that deliciousness and eat your way out.

Insert allllll the heart eye emoji’s here  . . .

Would you just look at them . . . so dark , delicious and dreamy looking!

Be still my heart!

And, not only are our double stuffed salted dark chocolate almond butter cookie sandwiches insanely (and I mean INSANELY) delicious but, they are naturally free of all of the things!

Gluten Free – Dairy free – Grain free – EGG FREE  – Refined sugar free –  Low carb – Paleo –  Keto &  Vegan friendly !

And just when you thought you couldn’t love them anymore  . . .  they come together in one bowl, with one spoon, no whisking, chilling, kneading , rolling or cutting required!!!

And, they bake up to delicious, devour-able perfection in just 8-10 minutes!!!!

Everybody got time for that!!!!!

Plus because they’re called sandwich cookies they’re totally acceptable to have for breakfast or lunch, right!?

Asking for a friend . . .

All natural, quick and easy, subtly sweet, seriously chocolaty, deliciously buttery, crisp and crunchy, secretly healthy, flourless , double stuffed, salted dark chocolate almond butter cookie sandwiches . . .

1 bowl, 10 minutes – 100% worth it!

Stop what you’re doing, this needs to happen, now!

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

Salted Dark Chocolate Almond Butter Cookie Sandwiches
{Gluten Free, Dairy Free, EGG FREE, Grain Free, Refined Sugar Free,  Keto, Vegan  & Paleo Friendly}

Makes approx 6-8 cookie sandwiches

Ingredients –

For the cookies –

1 cup Almond butter (or nut/seed butter of choice)

1 Tablespoon of almond milk (or milk of choice)

1 teaspoon of vanilla

2 Tablespoons of cacao

1/2 teaspoon of espresso – to help enhance the richness of the cacap

3 Tablespoons of monk fruit sweetener or 1/4 C of coconut sugar

1/2 teaspoon of baking soda

A pinch of salt

For the filling –

1/4 cup of almond butter

1/2 teaspoon of vanilla

1 Tablespoon of coconut flour

a pinch of salt

Method –

1 – Pre-heat oven to 175’C/350’F

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

3 – Place all cookie ingredients into a medium size bowl and stir until well combined.

4 – Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepare baking sheet. Then use your hands and roll into balls and gently press down to desired shape and size

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

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.

5 – Repeat until all the mixture has been used.

6 – Once you have all your cookies shaped bake for 8-10 minutes until the tops are just set and the edges are slightly crisp.

Note – they will firm up as they cool so be careful not to over-bake.

To make the filling –

1 –  Place all ingredients into a small bowl, stir to combine and set aside until your ready to use.

To assemble –

1 – Place a heaping Tablespoon of your vanilla spiked, almond butter cookie dough filling on to the middle of half of your cookies, gentle spread to the edges.

2 – Top with another cookie, press to seal.

3 – Devour.

Enjoy xo

__________________________________________

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 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

__________________________________________

The post Salted Dark Chocolate Almond Butter Sandwich Cookies {Keto – Gluten Free – Dairy Free – Egg Free – Low Carb – Vegan – Paleo} first appeared on Better with Cake.

Single serve, salted dark chocolate hazelnut cookies . . .

For those moments when you really want a cookie, which if you’re anything like me is pretty much daily  (please tell me I’m not the only one!? ) but you don’t want to bother baking, or can’t be trusted with ( ← we’ve all been there), an entire batch of 12-24.

Actually, the recipe is egg free so technically you don’t even have to bake it if you really don’t want to!

Salted dark chocolate hazelnut cookie dough anyone?!

Come to think of it, most recipes I see seem to make 24-48 cookies which is wonderful if you’re feeding a crowd but if you’re cooking for one, 48, or even “just” 24 cookies is just a bit much.

Yes, I did just say there might possibly be such a thing as too many cookies . . . please don’t hate me, hear me out . . .

You and I both know that nothing and I mean NOTHING compares to that new, new, freshly baked cookie munching experience, am I right?

Come on, you know I am!

Enter 10 minute, mix and make single serve cookies!

You guys, these cookies . . . they pretty much taste like nutella but in cookie form.

Crisp and crunchy (but not too crunchy) on the outside, deliciously buttery on the inside and seriously, seriously chocolaty!

And, finished with a drizzle of dark chocolate and a cheeky pinch of flaky sea salt  . . .

This right here is the stuff that dreams are made of!

FRESHLY BAKED, FROM SCRATCH, SINGLE SERVE COOKIES IN LESS THAN 10 MINUTES!!

Mind = blown!

Decadent, rich, deliciously indulgent, subtly sweet, seriously chocolaty, secretly healthy, crisp and crunchy, salted dark chocolate hazelnut cookies!!!

And yes, Im saying cookies, plural . . .

I like to make 3 x 3 bite cookies because who ever eats just one cookie?! But, feel free to make one large or 4 smaller cookies if you prefer #youdoyou just promise me you’ll do yourself a favor and make them, ASAP!

1 bowl + 10 minutes and you too could be devouring this deliciousness

Gluten Free – Dairy free – EGG FREE – Grain free – Refined sugar free – Low carb – Paleo – Keto –  Vegan – SOOOO GOOD!

You’re welcome!

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

Single Serve Salted Dark Chocolate Hazelnut Cookies
{Gluten Free, Dairy Free, EGG FREE, Grain Free, Refined Sugar Free,  Keto, Vegan  & Paleo Friendly}

Makes 1 serve

Ingredients –

2 Tablespoons of Hazelnut butter

1/2 teaspoon of vanilla

1 teaspoon of vanilla almond milk (or milk or choice)

1 Tablespoon of cacao

2 teaspoons of monk fruit sweetener (or coconut sugar)

1/4-1/2 teaspoons of espresso – Optional to help enhance the richness of the cacao

A pinch of baking soda

A pinch of flaky salt + extra for serving

1-2 squares of your fave dark chocolate + extra   for drizzling

Optional add in’s;

 Vital proteins unflavored collagen peptides – for gut healing goodness

1 teaspoon of maca – for hormone balance

Method –

1 – Pre-heat oven to 175’C/350’F

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

3 – Place all ingredients into a small bowl and stir to combine.

4 – Use your hands and roll into balls and gently press down into desired shape and size.

Note – make as many or as few as you like. I like to make 3 x 3 bite cookies because who ever eats just one cookie?! But, feel free to make one large or 4 smaller cookies if you like #youdoyou just keep in mind that you may need to adjust the baking time slightly depending on the shape and size you choose

5 – Once you have all your cookies shaped bake for 8-10 minutes until the tops are just set and the edges are slightly crisp.

Note – they will firm up as they cool so be careful not to over-bake.

7 – If you’re going to add the chocolate drizzle simply melt chocolate by your preferred method, drizzle over the top and finish with an extra sprinkling of flaky sea salt if desired.

Enjoy xo

__________________________________________

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 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

__________________________________________

The post Single Serve Salted Dark Chocolate Hazelnut Cookies {EGG FREE – Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low carb – Paleo – Keto – Vegan} first appeared on Better with Cake.

Am I right?!

I mean really though . . .

I know, I know, ultimately we would all sit down to a leisurely breakfast, sipping on unlimited amounts of coffee, enjoying pleasant, quiet conversations with loved ones, or quieting reading the paper before calmly heading out to begin the day . . .

But, you and I both know that rarely happens.

At least not in my house it doesn’t!

Mornings here can be somewhat hectic, trying to get my little energizer bunny dressed, ready, packed up, fed and out the door for school (or ready for basketball on the weekends) sometimes feels shall we say . . . chaotic?!

So, sitting down to a leisurely breakfast . . . doesn’t always happen.

But, making sure I have quick and easy, grab and go options ready and waiting make things a whole lot easier.

Plus, cookies for breakfast = living your best life!

They also score major points on the mom scale  . . . #illtakeit

You guys, these grab and go breakfast cookies not only taste all kinds of incredible  . . .

They’re hearty yet light, crispy on the outside, chewy in the middle, deliciously buttery and just yummmmmmm.

Made with no refined flours or sugars using  just a handful of ingredients that I bet you have on hand already and come together in one bowl, with one spoon in a matter of minutes!

And they are totally customize-able.

Can’t do oats, no problem, sub quinoa flakes, or your fave granola – and yes paleo friends, grain free granola totally works here too !

Feeling like a little indulgence, thrown in a handful of choc chips ← seriously, DO IT!

Feeling fruity – sprinkle in some dried cranberries, sultanas, raisins, dates, goji berries, dried apples,

Feeling nutty – add more nuts and seeds!

Honestly, the ways you can change up the flavors of these cookies are limited only by your imagination!

I’ve made these 4 times in as many weeks using different kinds of granola, nut butters and add in’s and each time we make them we fall in love with them a little more!

Golden, delicious, simple divine!

Gluten Free Dairy free EGG FREE Grain free Refined sugar free Paleo Keto & Vegan friendly

A hit with kids young and old!

All natural, quick and easy, crisp and crunchy, deliciously buttery, grab and go breakfast cookies . . .

From my family to yours, I hope you love them as much as we do which FYI , is A LOT!

1 bowl, 15 minutes . . .

Life’s short, eat that cookie!

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

Grab and Go Breakfast Cookies
{Gluten Free, Dairy Free, EGG FREE, Grain Free, Refined Sugar Free,  Keto, Vegan  & Paleo Friendly}

Makes approx 10-12 subtly sweet, deliciously buttery, crispy on the outside, chewy in the middle, life saving cookies

Ingredients –

1 cup GF oats – for grain free sub – quinoa flakes /your fave grain free granola – keto friends – oat free – low carb – nut seed granola works perfectly here too

1 cup flour (I used Otto’s Cassava Flour) – regular GF/ plain/almond/oat should all work too

1/4 cup finely shredded coconut

1/3 C monk fruit sweetener (or 1/2 cup coconut sugar)

1/2 cup cashew/almond or peanut butter butter – nut/seed/coconut butter of choice + extra for drizzling

1 teaspoon of vanilla

1/2 teaspoon of baking soda

A pinch of salt

1-2 Tablespoons of filtered water – more or less as needed.

Optional add in’s;

1-2 scoops of protein powder – for extra protein

2-4 scoops of  Vital proteins unflavored collagen peptides – Optional for gut healing goodness – vegan friends omit

1 teaspoon of maca – for hormone balance

Method –

1 – Pre-heat oven to 175’C/350’F

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

3 – Place all ingredients into a medium size bowl and stir until well combined. If the mix is a little dry, add a splash of water 1 tsp at a time until it holds together.

4 – Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepare baking sheet. Then use your hands and roll into balls and gently press down in to desired shape and size.

Note -they don’t spread or rise much at all so shape em’ how you want em’

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

5 – Repeat until all the mixture has been used.

6 – Once you have all your cookies shaped bake for 8-10 minutes until the edges are golden and slightly crisp.

Note – they will continue to firm up as they cool so be careful not to over-bake.

7 – Drizzle with nut butter and devour!

Enjoy xo

__________________________________________

Question of the day –

What’s your fave grab and go breakfast ?

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

__________________________________________

The post Grab and Go Breakfast Cookies {Gluten Free, EGG FREE, Dairy Free, Grain Free, Refined Sugar Free, Keto, Vegan & Paleo Friendly} first appeared on Better with Cake.

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

_________________________________________

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

__________________________________________

The post Espresso Choc Chip Cookies {Gluten Free, Grain Free & Paleo Friendly} first appeared on Better with Cake.

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

_________________________________________

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

__________________________________________

The post Classic Choc Chip Cookies {Gluten Free, Grain Free & Paleo Friendly} first appeared on Better with Cake.

I don’t know about you but I have never been one to eat mountains of raw cookie dough. Something about the whole raw egg thing just freaks me out a little.

Although I gotta be honest, the smell of raw cookie dough does make my heart skip a beat. It really does smell divine. Like heaven. There’s nothing quite like it. Cookie dough scented candles, yes. Cookie dough ice cream oh yes but actual raw cookie dough . . . I just can’t do it.

Well until now.

And now I can’t stop eating raw cookie dough.

This cookie dough is totally healthy and egg free.

All natural and made simply with just 5 ingredients you probably have on hand already –  rolled oats, raw cashews, a little maple syrup, vanilla and a few chocolate chips, that’s it friends you’re good to go. Does that make them vegan too?!

Oh and these delicious little bites are ready to devour in a matter of minutes. No baking required. Just throw everything into a blender/food processor and you’re ready to rock and roll. Blend, roll, eat, repeat

Winning!!!!!

And we all know a cookie, isn’t a cookie without sprinkles . . .

These Healthy No-Bake Choc Chip Cookie Dough Bites have been saving my late afternoon snack attack, you know the post lunch/pre-dinner munchies? Yep these little gems totally sat-is-fy without ruining your dinner. Although they are also a perfect mid morning snack with some coffee or green tea or even  pre/post workout pick me up . . . or a sneaky little late night indulgence.

A bite size, all natural, healthy treat that tastes utterly divine.

Low GI, packed with protein and sprinkled with antioxidants, Bring. It. on!

Healthy No-Bake Choc Chip Cookie Dough Bites
Makes approx 32 seriously addictive (addicting?!) totally healthy bites of deliciousness

Ingredients –

1 cup raw cashews

1/2 cup rolled oats (I used regular rolled oats not quick/instant)

1 Tablespoon maple syrup (the real stuff)

1 teaspoon of vanilla extract

1 good pinch of salt flakes

2 Tablespoons of dark chocolate chips

Method –

1 – Place cashews and oats in your blender or food processor and pulse until they are a fine powder.

2 – add maple syrup, vanilla and salt flakes and pulse until combined. Mixture will come together into a sticky looking kind of “dough”

3 – Add chocolate chips and either pulse again until just combined or just stir through by hand.

4 – Using roughly a tablespoon of batter at a time, roll into bite size balls and transfer directly into your mouth to an air tight container and store in the fridge. FYI – these delicious little morsels can also be kept in the freezer.

Enjoy xoxo

________________________________________________________________________

Question of the day –

Are you a cookie dough eater? What your favourite flavour combination? I see many more of these delicious little bites in our future mwahahaha

The post Healthy No-Bake Choc Chip Cookie Dough Bites first appeared on Better with Cake.