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Chocolate “M&M” Cookies


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??!


Chocolate “M&M” Cookies
Prep time
Cook time
Total time
Recipe type: Cookies, Gluten Free, Dairy Free
Serves: 8-12 cookies
  1. Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
  2. Combine flour, cocoa, baking powder and baking soda together in a mixing bowl. Set aside.
  3. Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk together coconut oil and coconut sugar in a large mixing bowl until well combined and just beginning to get fluffy.
  4. Add egg and vanilla, whisk until light, fluffy and smooth.
  5. Gradually add in flour mixture, whisking well until it begins to form a soft dough.
  6. Form into a dough, wrap in cling film and refrigerate for 15 minutes.
  7. Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly, you don’t want them as a complete ball so press them down halfway. Leaving 2 inches between each cookie as they do spread.
  8. Press desired amount of little gems onto the top of each cookie.
  9. Bake for 9-12 minutes or until the tops have cracked and the cookies come away easily from the baking sheet.
  10. Remove and cool on tray for 10 minutes.
  11. Transfer to a wire rack to cool completely.
  12. Serve and Enjoy!
Store in an airtight container, in the pantry or refrigerated, for 4-6 days.
*I loveBobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.


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