Let’s face it: life can be a rollercoaster, and sometimes the only way to keep things from completely unraveling is with a batch of cookies so colorful they could make a rainbow jealous. Enter: Gluten Free M&M Cookies. These little morsels of joy are proof that gluten free baking can be fun, delicious, and chaotic. Just like you!
The Quest for a Gluten Free Sweet Treat
When you’re gluten free, finding a cookie that doesn’t crumble into sad little dust piles can feel like winning the lottery. And sure, you’ve got options—store-bought bricks masquerading as cookies or baking experiments that end in tears. But why settle for "meh" when you can have M&M-packed goodness that’s chewy, buttery, and unapologetically fun?
With this recipe, you’ll not only make cookies that rival your gluten-filled favorites, but you’ll also unleash your inner cookie monster. (No shame in the dough-eating game—just make sure it’s gluten free flour. Safety first, friends!)
What Makes These Gluten Free M&M Cookies So Amazing?
They’re Chewy: We’re talking soft centers and slightly crisp edges. The kind of texture that makes you want to hoard them in Tupperware labeled "vegan kale chips".
They’re Loaded with M&Ms: The gluten free variety, of course. Nothing says “I’m here to party” like candy explosions in every bite. Bonus points for choosing seasonal M&Ms for extra flair!
They’re Foolproof: No weird ingredients, no ten-step processes. Just mix, bake, and try not to eat all 24 cookies in one sitting.
Tips for the Perfect Batch
Measure Smart: Gluten free flour can be finicky. Scoop and level it like a pro to avoid dry dough disasters.
Chill if You Must: If your dough feels sticky or you live somewhere hotter than a jalapeño’s armpit, pop it in the fridge for 20 minutes.
Don't Overbake: Your cookies will look slightly underdone when you pull them out—trust the process, they’ll firm up as they cool.
Perfect for Any Occasion
Whether you’re baking for a gluten free potluck, bribing your coworkers, or just indulging in a little self-care (read: eating cookies in bed while watching trashy TV), these gluten free M&M cookies are the answer. And let’s be real, who needs an occasion for cookies anyway? So true! Can't go wrong with our Chocolate Peppermint Crinkle Cookies or stick with the classics....Chocolate Chip Cookie which are always a crowd pleaser.
Make Life Sweeter
Bake a batch, snap a pic (or don’t—we won’t tell), and revel in the glory of making something delicious AND gluten free. Just remember to double-check those M&Ms; gluten is sneaky, but you’re sneakier.
So, what are you waiting for? Get baking, and may your cookies be chewy, your M&Ms plentiful, and your crumbs minimal.
How to Make this delicious Gluten Free M&M Cookies
Yield: 24 cookies, Prep Time: 15 minutes, Cook Time: 10 minutes
Ingredients
2 1/4 cups gluten free all-purpose flour (with xanthan gum included)
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 yolk (because why not complicate things?)
2 tsp vanilla extract
1 1/2 cups gluten free M&Ms (double-check the bag; some varieties contain gluten—stay vigilant!)
Instructions
Preheat and Prep: Preheat your oven to 350 °F. Line two baking sheets with parchment paper, or go rogue and grease 'em up.
Mix Your Dry Stuff: In a medium bowl, whisk together the gluten free flour, baking soda, and salt. This is the moment they bond over being dry and uninteresting.
Get Sugary: In a large bowl, mix the melted butter, brown sugar, and granulated sugar until it looks like caramel sludge. Add the egg, yolk, and vanilla extract, and whisk until smooth.
Combine: Gradually add the dry ingredients to the wet ones, stirring until you have a dough that makes you question all your life choices up until this point. Fold in the M&Ms, and try not to eat all the dough.
Shape: Scoop the dough into 2-tablespoon-sized balls (or use a cookie scoop if you like being fancy). Space them out on the baking sheets because these cookies like to spread and assert dominance.
Bake: Bake for 9–11 minutes, or until the edges are golden but the centers look a little underdone. Trust the process. Cool on the baking sheet for 5 minutes, then transfer to a wire rack (if you don’t eat them all immediately).
Storage Tips
Store these babies in an airtight container at room temp for up to a week (as if they’ll last that long).
Want to save some dough for later? Freeze scooped dough balls and bake directly from frozen at 350 °F for 12–14 minutes.
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