These festive gluten-free M&M cookies have a soft center, chewy edges, and buttery flavor. They’re the perfect bakery-style cookies for the holiday season!

gluten-free M&M cookies on a countertop


 

If you need a new go-to holiday cookie recipe, these gluten-free m&m cookies are it.

This simple recipe is always a crowd-pleaser and can be adapted for any holiday. Just change the color of the M&Ms and you’re ready to go!

With a soft center and slightly crispy edges, these gluten-free M&M cookies are sure to be a new favorite. The recipe calls for simple ingredients you probably have on hand, and the combination of butter and shortening makes these cookies extra chewy and soft.

This is such a fun alternative to your classic chocolate chip cookie recipes.

What’s not to love? Happy holiday baking!

Why I Love This Recipe

  • Chewy and tender: Using shortening instead of butter helps create an extra soft, chewy texture that is hard to compete with!
  • Festive holiday cookies: These festive gluten-free M&M cookies are made with red and green M&Ms, making them perfect for the holiday season.
  • Great for gifting: Give these gluten-free chocolate chip cookies to friends and neighbors as sweet and tasty holiday gift!
  • Can be made ahead: These chewy cookies taste even more amazing when you chill the dough overnight. This makes them a great make-ahead cookie. Just keep the gluten-free M&M cookies dough in the fridge and bake them fresh whenever you’re ready!

Ingredients You’ll Need

ingredients for gluten-free M&M cookies on a countertop
  • Gluten-free flour: It’s best to use a high-quality gluten-free flour blend for these gluten-free M&M cookies. I recommend King Arthur Measure-for-Measure Baking Flour. It has xanthan gum, which helps provide a nice chew and gives a similar texture to all purpose flour.
  • Shortening: Using a mix of real butter and butter-flavored Crisco helps create the BEST texture for these cookies. Shortening helps these cookies turn out extra chewy, moist, and soft!
  • Butter: For best results, use salted butter instead of unsalted butter. It has better depth of flavor and will really make a difference with these gluten-free M&M cookies!
  • M&Ms: I like to use red and green M&Ms for these gluten-free cookies during the Christmas season. But you can use regular M&M colors or another color scheme to suit the occasion!

How to Make Gluten-Free M&M Cookies

butter and sugar creamed in a stand mixer and eggs mixed into the dough for gluten-free M&M cookies

Make Dough: Using a hand mixer and a medium bowl or a stand mixer fitted with a paddle attachment, cream the room temperature butter, shortening, brown sugar and granulated sugar together. Add the wet ingredients, including the egg and vanilla extract. Mix until combined, then scrape down the bowl.

ingredients mixed for gluten-free M&M cookies

Add the dry ingredients, including gluten-free flour, baking soda and salt. Mix on low speed until fully combined. Stir in the M&Ms and chocolate chips. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours and preferably overnight. 

gluten-free M&M cookies dough on a baking sheet, and baked gluten-free M&M cookies

Bake: Preheat the oven to 375F. Line a cookie sheet with parchment paper or a silicone baking mat. Scoop the dough and roll into 2-tablespoon-sized cookie dough balls. Bake cookies for 9-11 minutes until slightly golden brown and set. Let cool on the pan for 5 minutes. Transfer to a wire cooling rack to cool completely. Enjoy!

Storage Instructions

Store these M&M cookies in an airtight container for up to five days, or freeze for up to three months.

gluten-free M&M cookies stacked on a countertop with milk in a jar next to it

Recipe Tips

  • Chill the dough. These cookies taste amazing when you refrigerate the dough overnight. Letting the dough chill allows the gluten-free flour to hydrate and the flavors to develop. I highly recommend making the dough in advance if you can!
  • Use high-quality gluten-free flour. It’s best to use a high-quality gluten-free flour blend for these gluten-free M&M cookies. I recommend King Arthur Measure-for-Measure Baking Flour. It has xanthan gum, which helps provide a nice chew and gives a similar texture to all purpose flour.
  • Use salted butter. I typically prefer salted butter to unsalted butter. It has better depth of flavor and will really make a difference with these gluten-free M&M cookies!

More Gluten-Free Holiday Cookies

I hope you love this recipe as much as we do! If you try these gluten-free M&M cookies, be sure to leave me a comment/rating below. I’d love to hear from you! 

gluten-free M&M cookies on a piece of parchment paper
5 from 4 votes

Gluten-Free M&M Cookies

Prep Time 15 minutes
Cook Time 9 minutes
Servings 24
These festive gluten-free M&M cookies have a soft center, chewy edges, and buttery flavor. They're the perfect bakery-style cookies for the holiday season!

Ingredients

  • 4 tablespoons (56g) butter, softened
  • ½ cup (95g) butter-flavored Crisco
  • ¾ cup (153g) brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups (400g) gluten-free 1:1 baking flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cups M&Ms plus more for pressing into the cookies
  • ½ cup chocolate chips

Instructions 

  • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, shortening, brown sugar and granulated sugar together.
  • Add the egg and vanilla extract and mix until combined, then scrape down the bowl.
  • Add the gluten-free flour, baking soda and salt. Mix on low speed until fully combined. Stir in the M&Ms and chocolate chips.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours and preferably overnight.
  • Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Scoop the dough and roll into 2-tablespoon sized balls. Bake for 9-11 minutes until slightly golden and set.
  • Let cool on the pan for 5 minutes. Transfer to a wire rack to cool completely. Enjoy!

Notes

  • Chill the dough. These cookies taste amazing when you refrigerate the dough overnight. This allows the gluten-free flour to hydrate and the flavors to develop. I highly recommend making the dough in advance if you can!
  • Use high-quality gluten-free flour. It’s best to use a high-quality gluten-free flour blend for these gluten-free M&M cookies. I recommend King Arthur Measure-for-Measure Baking Flour. It has xanthan gum, which helps provide a nice chew and gives a similar texture to all purpose flour. 
  • Use salted butter. I typically prefer salted butter to unsalted butter. It has better depth of flavor and will really make a difference with these gluten-free M&M cookies!

Nutrition

Calories: 198kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 87mg | Potassium: 21mg | Fiber: 2g | Sugar: 21g | Vitamin A: 129IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    We made a ton of these and I froze a bunch for the holidays. They are amazing. I just enjoyed one with my coffee!

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