Easy M&M Cookies | Gluten Free

The perfect soft & chewy M&M cookie with a crisp enough edge to hold its shape and keep in all of that chocolate - that just so happens to be gluten free!

Prep Time10

Cook Time12

Course: Dessert

Servings: cookies

Calories: 139kcal

Ingredients

3/4 cup butter softened (1 1/2 sticks)
1 cup sugar or coconut sugar
2 eggs
1 tsp vanilla extract
2 cups gluten free flour
1/2 tsp baking soda
1/2 tsp salt
2 cups M&Ms or any chocolate candy you like!

Instructions

In a mixing bowl or stand mixer, add the butter and sugar and whip until smooth. Sti rin the eggs & vanilla.
Add the flour, baking soda, and salt and mix until just combined. Stir in the chocolate candies until evenly distributed in the dough.
Transfer the cookie dough to the fridge and chill for 15-20 minutes to firm up a bit, while the oven preheats.
Preheat the oven to 350ºF and line a baking sheet with parchment paper. Use a cookie dough scoop to scoop the dough into rounds about 2 inches apart. You can flatten the tops just slightly with your fingers (like I did) or leave round on the top. Add a few extra M&Ms on top if you like that look! I usually do 2-3 per top.
Bake the cookies for 12 minutes or until they just begin to turn golden around the edges. Don't overbake! Place the entire baking sheet on a cooling rack. For a perfect round shape, use the lid of a standard sized mason jar to swirl each hot cookie.
Cool completely then enjoy! Store leftovers in an airtight container for up to 5 days.

Nutrition