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
- 1 cup M & M's
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.
Tried this recipe?Let us know how it was!
Eko
Hi! I might be missing it but I don’t see the amount of M&M’s to use with this recipe?
Carolyn
It's 1 cup! Sorry about that!
Eko
No problem! Thank you for your quick response!! 🙂