It’s cookie time!! Rich, chocolatey, soft, M&M inspired cookies – oh YES!
Not only are these cookies absolutely delicious, they’re quite simple to whip up, you ready?
Now we all love cookies with either M&M’s or smarties on them but those toppings aren’t the healthiest. Cookies aren’t the healthiest either but these cookies are healthier than real M&M’s, trust me 😉
So here is the fun part, these cute little smarties are coloured naturally using fruit & plant extracts, WINNING! They are called Little Gems and they are from my favourite organic brand, Organic Times. You guys MUST get your hands one a packet of these because there is zero guilt if you just wanna snack on a small of these little gems, I do that often, haha.
Besides the awesome ‘better for you’ smarties, the actual cookies are super rich in chocolate and that is because I also used Dutch Cocoa Powder from Organic Times, are you seeing a trend? I do love them – my organic family they’re!! 😀
I love this cookie recipe so much because they’re honestly so easy to make. Yes you have to cream some coconut oil and sugar but that is the base for a perfect cookie. Also, there isn’t a whole bunch of ingredients in them, a few but not too large where just the sight of the recipe puts you off. Did I mention they are also dairy free – I know you love that!! Are you going to make yourself a batch of this deliciousness??!
- Sesame Ginger Dressing
- ⅓ cup extra virgin olive oil
- ⅓ cup soy sauce, gluten free amino acids if preferred
- 2 Tbsp sesame oil
- 1 Tbsp rice wine vinegar
- 2 tsp sriracha
- 2 Tbsp coconut sugar
- 1 Tbsp finely chopped fresh ginger
- 1 medium-large clove garlic, finely minced
- 2 tsp coconut oil
- 1 tsp garlic powder
- 3 long slices of plain tempeh
- Half a packet thin white rice noodles
- 2 cups fresh spinach leaves
- 1 head boy choy, trimmed and separate into single leaves
- 1 cup purple cabbage, shredded
- Half an avocado, skin removed
- Spicy dukkah, I use Table Of Plenty
- 1 tsp poppy seeds
- 2 Tbsp Fair Foods Hemp Seeds
- Firstly, fill a medium sized pot up with water and bring to a boil. This will be cooking your noodles. Once boiling reduce heat to low and set aside.
- Sesame Ginger Dressing
- In a jug or small mixing bowl, combine all dressing ingredients. Whisk until well combined. Set aside
- Heat oil in a small saucepan over medium heat.
- Evenly sprinkle garlic powder over each side of each tempeh slice.
- Add tempeh slices to melted oil and fry on each side 2-3 minutes or until lightly golden and cooked through. Remove from heat and set aside.
- Add noodles to hot water and warm for 3-5 minutes or cook according to packet instructions.
- With 1 minute remaining on your noodles, add all the vegetables into the water with the noodles, spinach leaves, boy choy and cabbage. Blanch the vegetables until bright and vibrant, approx. 30 seconds - 1 minute.
- Remove from heat and drain noodle vegetable mixture. Add to a serving bowl.
- Sprinkle dukkah and poppy seeds over the halved avocado and add to bowl.
- Top with cooked tempeh, hemp seeds and prepared sesame ginger dressing.
- Serve and enjoy!