Chocolate “M&M” Cookies
Recipe type: Cookies, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Wholesome Patisserie at