These gluten free M&M cookies are soft, chewy and perfectly delicious. You know a cookie is good when you can't stop saying mmhmm while eating it.
Gluten free M&M cookies are such a pick-me-up. I can hardly think of anything more cozy than a house that smells of fresh baked cookies.
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What makes this cookie recipe so good:
- The thickness is spot on. I am not a huge fan of fat cookies. It usually means their is too much flour in the dough. On the flip side I can't think of a bigger buzzkill than flat-as-a-crepe cookies. (There are exceptions of course!)
- These gluten free cookies are easy to make! Just a basic cookie recipe that comes out amazing. If you have 15 minutes to spare you can make and pop these cookies into the oven.
- It's peanut butter free! I always like to qualify about how much I love peanut butter BUT I wanted M&M's to be the star of this show.
Essential ingredients
- Unsalted Butter - I always use unsalted butter when baking and add my own salt.
- Sugar
- Brown Sugar
- Egg - Always use large eggs when baking (unless noted otherwise) as this is standard and most common in baking recipes.
- Gluten Free Flour - I use Bob's Red Mill's 1:1 All Purpose Gluten Free Flour. It is my favorite for both taste and texture. In my experience all gluten free flour blends bake a little different so I recommend using this flour blend for this recipe.
- Baking Soda
- Kosher Salt
- M&M's - I am a huge fan of the real deal. The off brand ones I've tasted have never been as good. If you've found some you love by all means use those. Here is a gluten free candy list I like to check out when I'm unsure about something.
Expert tips
- Don't forget to bake them at 375 degrees. This is intentional for this recipe. Baking them at a slightly higher temperature allows them to be thick with slightly less flour.
- Don't try to move the cookies onto a cooling rack right when they come out of the oven. If you do they'll fall apart. Give them a few minutes to set up first and then use an offset spatula to move them onto a cookie rack.
- Don't overbake them! The outsides should be brown and the insides should look underdone. Once they come out they will cool then set up and be perfectly soft and chewy.
- Use a portion scoop if you have one. This makes cookie scooping so easy plus all the cookies are the same size!
- Give them some space. These cookies spread so don't put them too close to each other on a sheet pan.
Other gluten free cookie recipes
- Almond Flour Chocolate Chip Cookies (These are perfect for Almond Flour M&M cookies as well - just sub out the chocolate chips for M&M's!)
- Flourless Oatmeal Cookies (Add M&M's for gluten free M&M oatmeal cookies!)
- Gluten Free Chocolate Cookies
- Gluten Free Chocolate Chip Cookies
- Peanut butter Oatmeal Cookies (These cookies are addicting! I can't keep them around my house. I have to eat what I want and gift the rest. These are perfect if you DO want gluten free peanut butter M&M cookies.)
Find me on Instagram or Pinterest for more delicious recipes!
Gluten Free M&M Cookies
These gluten free M&M cookies are soft, chewy and perfectly delicious. They're easy to make and the cookie dough comes together in less than fifteen minutes!
Equipment
- Stand mixer with the paddle attachment or a handheld mixer
- Measuring cups
- Measuring spoons
- Spatula
Ingredients
- 8 tbsp Unsalted butter, room temperature 1 stick
- ¼ cup Sugar
- ⅓ cup Brown sugar
- 1 Egg, large
- 1 cup Bob's red mill 1:1 all purpose gluten free flour
- ½ t. Baking soda
- ¼ t. Kosher salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cream the butter and both sugars for three whole minutes on medium speed scraping the bowl with a spatula halfway through. Add the egg and beat on medium speed until incorporated. Scrape the sides of the bowl when necessary.
- Add the gluten free flour, baking soda and salt to the mixer and mix on medium speed until it's mixed in and a cookie dough forms. Add the M&M's and turn on the mixer for a couple seconds until all the M&M's are mixed in.
- Using a small portion scoop scoop the cookie dough onto a silicone mat lined sheet pan. Parchment paper will also work. Give the cookies plenty of room as they will spread. I only scooped six cookies onto each pan.
- Bake for 9 to 10 minutes until the edges are brown and the insides look a little underdone. Let the cookies set for several minutes and then transfer to a plate or cooling rack.
- Enjoy!
Notes
If you use a bigger portion scoop adjust the baking time as necessary. They may need longer. Pull the cookies out when the edges are brown and the insides look slightly underdone.
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