Grain-Free M&M Cookies

by Susan on November 2, 2017

grain-free M&M cookies

Okay, let’s be honest here. I’m not one to buy M&Ms. As I bake and type, however, it’s the day after Halloween and we have quite the plentiful stash of candy on hand. And while I don’t raid my kids’ stash or let them gorge themselves into a sugar coma, I do accept that the candy will be eaten. So why not embrace this reality and have a little fun with it?

I’ve been trying to perfect a grain-free cookie recipe and think I might just have nailed it. These are the perfect chewy texture with a great buttery flavor. I think using a mix of sugars and fats really helped perfect the flavor.

I also experimented a bit with my candy placement technique, as I hate when cookies “bleed.” When I rolled and placed the cookies, I made sure the M&Ms weren’t too close to the edge. Then when they came out of the oven I carefully placed the candies on top. If this seems too high maintenance for you, you could also just use chocolate chips and not have to worry about it.

As written this recipe is gluten and grain-free. I’m definitely going to revisit the case recipe to tweak it without the eggs and using all Earth Balance and/or coconut oil. Stay tuned!

Grain-Free M&M Cookies

1/2 cup butter or Earth Balance spread, softened
1/4 cup coconut oil, softened
1/2 cup palm or brown sugar
1/4 organic cane sugar
1 tbs. vanilla extract
2 eggs, at room temperature
1/2 tsp. sea salt
1/2 tsp. baking soda
2 1/2 cups blanched almond flour
1/2 cup arrowroot or tapioca starch
1 1/4 cups M&M (or chocolate chips)

Cream butter, oil and sugars in a stand mixer until smooth. Add vanilla and eggs and mix well again.

Mix in salt and baking soda, then gradually add flour and starch. Fold in most of the candies, reserving some for the tops of the cookies after baking.

Wrap dough in plastic wrap and refrigerate for an hour or until firm.

When ready to bake cookies, preheat oven to 350 and cover a baking sheet with parchment paper.

Roll cookies into balls and place on baking sheet with at least one inch in between. Gently press down with your palm. If any candies are right at the edge, try to “tuck” them in to totally cover with dough.

Bake cookies for 12 minutes or until just golden brown. Gently press a few M&Ms into the surface right when the cookies are fresh from the oven and warm. Allow to cool for 5 minutes on the baking sheet before removing to a rack to thoroughly cool.


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