Gluten-Free M&M Cookies

Meaningful Eats

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.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 9

Author Erin Collins

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.

Notes

Gluten-Free Flour: I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum, such as Bob’s Red Mill 1:1 Baking Flour, will also work.

Dairy-Free: Skip steps 2-3 and simply use melted dairy-free butter (dairy-free butter won't brown). Use dairy-free chocolate chips and chocolate candies.

Nut-Free: Use an additional 1/2 cup of gluten-free measure-for-measure flour in place of the almond flour.

Make-Ahead: Cover and refrigerate the dough for up to 3 days or check out the freezing options below.

To Store: Store the 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. Store for 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.

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