These M&M cookies couldn’t be easier to make! And they taste just like regular M&M cookies, but without all the gluten.
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What I Love About This Recipe
I love the fact that they don’t require any baking skills. They’re easy to make and taste great!
Make-Ahead And Freezing Instructions
Simply mix together all ingredients and chill them in the fridge for at least 30 minutes before scooping out balls. Freeze them individually wrapped in plastic wrap or foil for easy grab-and-go cookies later.
Equipment
- A wooden spoon or rubber spatula
- Mixing bowls
- A baking sheet
- Pre-cut parchment paper (a game-changer!)
Ingredients
- Gluten-free flour
- M&M's
- Unsalted Butter
- Salt
- Baking Powder
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
Directions
- Preheat oven to 350 degrees F (175 C).
- Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together melted butter, sugars, egg, and vanilla extract.
- Add flour, salt, and baking powder.
- Mix well, then fold in m&m's.
- Drop dough by heaping tablespoonfuls onto prepared baking sheets.
- Place in the freezer for 5 minutes.
- Bake cookies for 3 minutes at a time at 350 degrees F (175 degrees C). Pound baking sheet on the counter every 3 minutes. Place back in the oven. Repeat every five times until the cookies are flat.
- After 20 minutes in the oven, take cookies out.
- Let cool completely before serving. Makes 1 dozen.
Baker's Notes
Mixing the dry ingredients first makes the cookie dough easier to work with. Add the butter, brown sugar, white sugar, and egg to a large bowl. Beating the ingredients until they're creamy and well-combined makes them easier to handle.
Cookies should be placed on a baking sheet leaving enough space between each cookie.
FAQs
How do I keep the cookies from spreading?
Chocolate Chip Cookies should be chilled for an hour before baking. When baked, they spread slightly. If you notice that your cookies spread too much, chill them again before baking.
Can I include more add-ins to the cookie dough?
Of course! Think of things like toffee bits, chocolate chips, peppermint pieces, chopped-up candies, or caramel pieces.
How do I keep my M&M cookies from getting hard?
Cookies must be kept away from the air to prevent drying out. Air-tight containers and zip-top bags work well to keep cookies fresh. Storing cookies in these ways keeps them soft and chewy.
What flour to use to make these gluten-free M&M cookies?
I like to use Cup4Cup flour. Click here to find it on Amazon.
Can I half the sugar?
In all my recipes I try to cut the sugar as much as possible. I believe that usually quartering the sugar doesn't change the taste; however, in this recipe the entire cup of granulated sugar is essential. This is what makes the cookie so chewy and crinkly around the edges.
What Kind of M&M's to Use?
I like to use mini M&M's, but regular M&M's work. If you're not gluten-free, try different flavors of the chocolate candies like pretzel or crunch.
Can I Freeze Cookie Dough?
Yes!
The Easiest Gluten-Free M&M Cookies
Equipment
- A wooden spoon or rubber spatula
- Mixing bowls
- Pre-cut parchment paper (a game-changer!)
Ingredients
- 1 stick unsalted butter melted
- 1 cup granulated sugar
- ⅛ cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 cup gluten-free flour
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup mini m&ms
Instructions
- Preheat oven to 350 degrees F (175 C).
- Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together melted butter, sugars, egg, and vanilla extract.
- Add flour, salt, and baking powder.
- Mix well, then fold in m&ms.
- Drop dough by heaping tablespoonfuls onto prepared baking sheets.
- Place in the freezer for 5 minutes.
- Bake cookies for 3 minutes at a time at 350 degrees F (175 degrees C). Pound baking sheet on the counter every 3 minutes. Place back in the oven. Repeat every five times until the cookies are flat.
- After 20 minutes in the oven, take cookies out.
- Let cool completely before serving. Makes 1 dozen.
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