Erin’s Recipe Rundown
Texture/Taste: Chewy, gooey in the center with crisp buttery edges!
Ease: 100% easy-to-make with simple ingredients.
Top Tips: These cookies taste even more amazing when the dough is chilled overnight. They’re a great make-ahead cookie!
Recommended GF Flour: Make sure to use a high-quality flour blend that contains xanthan gum. King Arthur Flour is my go-to for this recipe. I also like adding a little almond flour in cookies to get that golden color and chewy texture.
Would I make these again? Definitely! These can be adapted for different holidays by changing the color of the M&Ms!
xoxo erin
These gluten-free M&M cookies are the perfect bakery-style cookies for any occasion! With soft, chewy centers and slightly crisp edges, this recipe is a definite crowd-pleaser.
Featured Comment
From Colleen: “We made a ton of these and I froze a bunch for the holidays. They are amazing. I just enjoyed one with my coffee!”
Table of Contents
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free M&M cookies. Jump to the recipe below for the exact measurements.
- Gluten-free flour: It’s best to use a high-quality gluten-free flour blend for these cookies. I like King Arthur Measure-for-Measure Baking Flour. It has xanthan gum, which helps provide a nice chewiness and gives a similar texture to all-purpose flour.
- Almond flour: I like adding a little almond flour in gluten-free cookies because it helps them bake up golden brown and gives them a chewy texture. It’s my secret ingredient in many baked goods! If you’re allergic to nuts you can leave it out and put in more gluten-free measure-for-measure flour.
- Brown sugar: I mainly use brown sugar and just a little white sugar in these cookies. The brown sugar gives the cookies a chewy texture and rich flavor. Either light or dark brown sugar will work.
- Butter: Browning the butter adds a nutty, slightly caramelized flavor that takes these cookies to the next level.
- Egg + extra yolk: Adding the extra egg yolk makes for a super tender, chewy cookie with extra-rich flavor.
- M&Ms: I like to use red and green M&Ms during the Christmas season, then switch it up with other color M&Ms throughout the year to fit a variety of occasions!
How to Make Gluten-Free M&M Cookies
Here’s an overview of how to make these cookies. You can jump to the recipe for the full instructions!
Dry ingredients: Whisk together the gluten-free flour, almond flour, baking soda, and salt.
Brown butter: In a medium skillet on medium/low heat, melt the butter. Stir occasionally as it melts, then once it starts to foam, stir constantly until it turns golden brown and smells nutty. Immediately pour it in a bowl to get the brown butter off the heat.
Add sugar: Whisk both brown and granulated sugar into the butter.
Whisk: Add in the egg, egg yolk, and vanilla. The mixture will become smooth and creamy.
Add dry ingredients: Add the dry mix into the wet ingredients until well-combined. Using a rubber spatula helps!
Mix in the chocolate: Stir in the M&Ms and chocolate chips. Stick with regular M&Ms for a rainbow of colors or choose ones with a specific color-theme.
- Rest then scoop: Cover the bowl and let sit at room temperature for at least 30 minutes or refrigerate for up to 3 days. It’s a great make-ahead dough! When ready to bake, scoop out about 2 tablespoons per dough ball onto a prepped baking sheet.
- Bake: These cookies will take about 10-12 minutes at 350°F. You want the edges to be golden brown and the centers set. Cool on the pan for 5 minutes then move them to a wire rack to cool the rest of the way.
Make-Ahead/Storage/Freezing Instructions
Make-Ahead: This dough can easily be made in advance. Cover and refrigerate the dough for up to 3 days or check out the freezing options below.
To Store: Store these M&M cookies in an airtight container at room temperature for up to 5 days.
To Freeze (Baked): Freeze baked cookies in an airtight container for up to 3 months.
To Freeze (Dough): Place dough balls onto a small baking sheet or plate lined with parchment paper and pop them in the freezer until solid (about 1-2 hours). Move the frozen dough balls to a freezer bag or airtight container for long-term storage, up to 3 months.
To Bake from Frozen: Take out as many dough balls as you need, place them on a baking sheet, and bake according to the recipe instructions. You may need to add a few minutes onto the bake time.
Can I make these gluten-free M&M cookies dairy-free?
Yes! Use melted vegan butter in place of the brown butter. Skip trying to brown the vegan butter (it won’t work!). You can replace the chocolate chips with dairy-free/vegan chocolate chips and switch out the M&Ms with dairy-free/vegan chocolate candies.
Can I make these cookies nut-free?
Absolutely! To make them nut-free, substitute the 1/2 cup of almond flour with an additional 1/2 cup of gluten-free measure-for-measure flour.
Why rest the dough before baking?
Resting the dough for at least 30 minutes before baking gives the gluten-free flour time to hydrate and the flavors to develop. No gritty cookies here!
Chilling the dough, even just overnight, takes the texture and flavors to the next level.
More Gluten-Free Cookie Recipes
Gluten-Free M&M Cookies
Ingredients
Dry Ingredients
- 1 1/2 cups (225g) gluten-free measure-for-measure flour
- 1/2 cup (50g) almond flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
Other Ingredients
- 3/4 cup (170g) butter
- 1 cup (200g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 1/2 cup (85g) M&Ms
- ½ cup (85g) chocolate chips
- flakey salt for sprinkling optional
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
- Add the brown sugar and granulated sugar to the brown butter. Whisk to combine.
- Whisk in the egg, egg yolk and vanilla until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the M&Ms and chocolate chips.
- Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely.
Straight out of the oven, these were amazing. They did harden for me though, I’m not sure if I baked them too long & that caused that to occur. Will definitely try again.
I love a good M&M cookie and this one did not disappoint. I used all M&Ms and did not add any chocolate chips. So delicious!!! I am really enjoying all your recipes. Thank you
We’re so pleased to hear how much you enjoyed the cookies, Maria! Thank you for the positive feedback!
Mine had a very noticeable baking soda taste to them. They also spread way too much. Might try them again and modify a couple of steps. Thanks for the recipe.
Hi Ally, we’re sorry you had this experience! Baking soda can stand out if the dough isn’t mixed evenly. You could try whisking the dry ingredients more next time and/or very slightly reducing the measurement (you don’t want to lose too much leavening). For the spreading, the chill time is highly important so that the flour absorbs enough liquid and the butter goes into the oven firm. Other factors could be: an inaccurate oven temp. (too cool = more spreading), material type of the baking sheet, the dry-to-wet ratio being off, etc. We hope these ideas help!
Can I use regular crisco instead of the butter flavored crisco? Thanks! Love your recipes 🙂
Yes that should work great!
I love that this is gluten-free!! Such a perfect holiday treat!
We made a ton of these and I froze a bunch for the holidays. They are amazing. I just enjoyed one with my coffee!
We are addicted to these GF M&M Cookies! So delicious, delightful and guilt-free!