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

Please tell me that I’m not the only one who goes through phases where you find yourself to be obsessed with certain foods or flavour combinations?!

Because ever since we made our mango and passionfruit smoothie a few weeks ago, I have been seriously craving all of the mango and all of the passionfruit alllllll of the time!

It could also have something to do with the fact that all of a sudden it’s fuh-reezing cold here in Sydney which has be longing for summer and all the fruity, citrusy delicious fun that comes with it?!

Who knows?!

Whatever the reason, rejoice and be glad my friend because my craving/obsession led to me making these mango and passionfruit muffins and you guys, these muffins . . . they are so, SO insanely delicious that they deserve to be celebrated!

Light, tender, subtly sweet, melt in the mouth banana muffins are spiked with a pinch of heart warming cinnamon before being swirled with passionfruit then packed with deliciously juicy pieces of diced mango and finished with a tart, tangy coconut yogurt frosting.

A party in your mouth I tell you!

I am so excited for you guys to try these babies because I know you are going to just love, love, love them.

They are just so delicious!

And do you know what makes these delicious little mango and passionfruit muffins so good?!

The fact that are all natural made with no refined flours or sugars, sweetened naturally with a splash of vanilla, a drizzle of maple syrup and our summer inspired fruits.

They also happen to be gluten free, grain free and paleo friendly and they could not be easier to make coming together in well under 30 minutes.

Deliciously winning on so many levels!

Here’s how we make them;

Simply throw your ingredients into your blender or food processor and let it do the work for you.

All you have to do once your batter is good and blended is stir through your diced mango, along with your passionfuit and you’re pretty much done.

Next we simply spoon our subtly sweet, perfectly spiced, mango and passionfruit swirled banana batter into a muffin tray, pop them in the oven to bake for 10-12 minutes and you’re done!

Now, you could eat them simply as they are because let’s be honest – banana + mango + passionfruit = winning combination

Especially because it seems that once our muffins are baked and cooled the natural sugars in the fruit, which get gently caramelized while our muffins are baking, create this deliciously glossy, natural glaze to the tops of our muffins which is truly divine . . .

But, then when you add that tart and tangy coconut yogurt frosting it takes things to a whole new level!

Especially when you finish them with some crisp and crunchy oven roasted coconut chips and an extra drizzle of passionfruit . . .

So much deliciousness I can hardly stand it!

Feel good food at its finest and the perfect little treat for any time of day!

I warn you though, once they are ready, do not turn you back on them for a single second . . .

because if you do they may very well disappear without a word of warning . . .

You have been warned

All natural, quick and easy, subtly sweet, light and tender, melt in the mouth banana muffins that are swirled with passionfruit, packed with deliciously moorish pieces of mango, and finished with a tart and tangy coconut yogurt “frosting”

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

Mango and Passionfruit Muffins with Coconut Yogurt Frosting – {Gluten Free, Grain Free & Paleo Friendly}
Makes approx 12 – All natural, quick and easy, light and tender, subtly sweet, melt in your mouth mango and passionfuit muffins

Ingredients –

3 eggs

2 manky over-ripe bananas

1/2 cup diced mango, finely chopped (fresh or canned will work – if using frozen, do not thaw)

2 Tablespoons of passionfruit pulp

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/3 cup coconut flour

1/2 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

Optional but recommended for serving –

1/4 cup Coconut Yogurt

Coconut chips

Passionfruit pulp

Method –

1 – Preheat oven to 175’C (350’F) – Line a muffin tray with paper cases and set aside.

2 – Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined.

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your diced mango and passionfruit pulp and stir to combine.

5 – Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.

6 – Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To serve –

Top with coconut yogurt, coconut chips and extra passionfruit if desired – yum!

Note – Muffins will keep well covered and refrigerated for 3-5 days and can be frozen (un-frosted) for up to 3 months.

Enjoy xoxo

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Question of the day –

What are snacks or tasty treats are you loving lately?

Feel free to share recipes or leave links to recipes in the comments below and please for the love of all that is good in this world when you do make these muffins (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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The post Mango and Passionfruit Muffins with Coconut Yogurt Frosting – {Gluten Free, Grain Free & Paleo Friendly} first appeared on Better with Cake.