Irresistible Gluten Free M&M Cookies with 1 Secret

Okay, let’s talk about cookies. Seriously, is there anything better than a warm, gooey cookie fresh from the oven? Especially when that cookie is a Gluten Free M&M Cookie that *everyone* can enjoy? I think not!

Growing up, my grandma’s kitchen was cookie central. I swear, she had a magic oven that just *knew* when we needed a little pick-me-up. And while those weren’t gluten-free (shhh, don’t tell!), I’ve been on a mission to recreate that same cookie joy, but without the gluten. And trust me, these Gluten Free M&M Cookies? They’re a total game-changer. Soft, chewy, and loaded with M&Ms… you honestly won’t believe they’re gluten-free. I’ve even tricked my gluten-loving friends. He he!

So, get ready to bake up a batch of these little beauties. They’re perfect for an afternoon treat, a bake sale, or just because you deserve a darn good cookie. Let’s get started!

Why You’ll Love These Gluten Free M&M Cookies

Okay, so why *this* recipe? Well, for starters, these Gluten Free M&M Cookies are seriously easy. You don’t need to be a professional baker to whip up a batch. Plus, they taste AMAZING. And the best part? They’re totally gluten-free, so everyone can enjoy them!

Quick and Easy to Make

Seriously! This isn’t one of those complicated recipes with a million steps. It’s pretty straightforward, I promise. Even if you’re a beginner, you’ll nail it.

Irresistibly Chewy and Chocolatey

Oh my goodness, the texture! They’re perfectly chewy, soft, and packed with chocolatey goodness. Seriously, what’s not to love? My favorite part is that first bite!

Perfect Gluten Free Treat

If you’re gluten-free, you NEED these in your life. No more sad, crumbly cookies! These are the real deal – a totally satisfying treat that you won’t believe is gluten-free.

Ingredients for Your Gluten Free M&M Cookies

Alright, let’s gather our goodies to bake these amazing Gluten Free M&M Cookies! Don’t skimp on the quality – it really makes a difference. Trust me, I’ve tried the cheap stuff, and it just isn’t the same. So, grab your measuring cups, and let’s get ready to rumble!

Gluten-Free Flour Blend

You’ll need 1 1/2 cups (that’s 225g) of a gluten-free measure-for-measure flour. I really recommend using a good quality blend here. It’ll make your cookies so much better, I promise!

Almond Flour

Grab 1/2 cup (or 50g) of almond flour. This stuff’s great! It adds a yummy nutty flavor and makes the cookies super tender. Yum!

Baking Soda and Salt

Make sure you have 3/4 teaspoon of baking soda and 3/4 teaspoon of kosher salt. Don’t skip the salt – it balances the sweetness perfectly!

Butter

You’ll need 3/4 cup (that’s 170g) of butter. I always use unsalted so I can control the saltiness. Just a little tip from me to you!

Brown Sugar and Granulated Sugar

Get ready with 1 cup (200g) of packed brown sugar and 1/4 cup (50g) of granulated sugar. The brown sugar is what gives these cookies that extra chewy texture. Mmm!

Eggs and Vanilla

Crack open 1 large egg and add 1 egg yolk (yep, just the yolk!) and 1 tablespoon of vanilla extract. The extra yolk makes ’em extra rich!

M&Ms

You can’t forget the M&Ms! You’ll need 1/2 cup (or 85g). I like to use the regular ones, but feel free to mix it up with different colors or even peanut M&Ms if you’re feeling wild!

Chocolate Chips

Grab ½ cup (85g) of chocolate chips! Semi-sweet are my go-to, but milk chocolate or dark chocolate work great too. It’s your cookie, you choose!

Flakey Salt

This is totally optional, but I *love* sprinkling a little flakey salt on top after they come out of the oven. It just elevates the whole thing. So good! You’ll need flakey salt for sprinkling – optional.

How to Make Gluten Free M&M Cookies: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t stress, I’ll walk you through every step to make these amazing Gluten Free M&M Cookies. Just follow along, and you’ll be munching on warm, gooey cookies in no time!

Preparing the Dough for Gluten Free M&M Cookies

First things first, grab a medium bowl and whisk together your gluten-free flour, almond flour, baking soda, and salt. Just whisk it all together until it’s nicely combined. Set that aside for now, we’ll need it later!

Now, for the brown butter! This is KEY. Trust me, browning the butter adds this incredible nutty flavor that takes these cookies to the next level. Melt the butter in a skillet over medium-low heat, stirring now and then. It’ll start to foam – that’s good! Keep stirring, especially at the end, so the milk solids don’t burn. You’ll see it turn from yellow to golden brown, and it’ll smell amazing – like toasted nuts. Take it off the heat *immediately* and pour it into a medium bowl.

Add your brown sugar and granulated sugar to the brown butter and whisk it all together. Then, whisk in your egg, egg yolk, and vanilla, until everything’s smooth and creamy. Now, grab a rubber spatula and gently mix in your dry ingredients until just combined. Don’t overmix! Finally, stir in those M&Ms and chocolate chips. Yum!

Chilling the Gluten Free M&M Cookie Dough

Okay, this part’s important: cover the bowl and let the dough sit at room temperature for 30 minutes, OR you can pop it in the fridge for up to 3 days. Chilling the dough helps prevent the cookies from spreading too thin while baking. Plus, I think it makes the flavors even better. Win-win!

Baking Your Gluten Free M&M Cookies

Alright, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats. This will keep the cookies from sticking and make cleanup a breeze. Scoop your cookie dough into round balls – about 2 tablespoons per ball – and place them on the prepared baking sheet, leaving about 2 inches between each one.

Bake for 10-12 minutes, or until the edges are golden brown and the center is set. Don’t worry if they look a little soft in the middle – they’ll firm up as they cool. Careful not to overbake them, though, or they’ll be dry!

Cooling and Finishing Your Gluten Free M&M Cookies

Take the baking sheets out of the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, if you’re feeling fancy, sprinkle them with a little flaky salt. This is my secret weapon! Finally, transfer them to a wire rack to cool completely. And that’s it! You’ve made amazing Gluten Free M&M Cookies! Now, try not to eat them all at once (I won’t judge if you do!).

Tips for Perfect Gluten Free M&M Cookies

Want to take your Gluten Free M&M Cookies from good to AMAZING? Here are a few little tips and tricks I’ve learned over the years. Follow these, and you’ll be a cookie pro in no time!

Use Room Temperature Ingredients

Seriously, this makes a HUGE difference! Room temperature butter and eggs blend together so much better, which means a smoother batter and more evenly baked cookies. Nobody wants lumpy cookies!

Don’t Overbake

Trust me on this one. Overbaked cookies are sad cookies. You want them to be soft and chewy, not hard and crunchy. Take them out when the edges are golden brown and the center still looks a little soft. They’ll firm up as they cool!

Measure Flour Accurately

Gluten-free flour can be tricky. I always recommend using a kitchen scale for the most accurate measurement. But if you’re using measuring cups, spoon the flour into the cup and level it off with a knife. Don’t pack it down! That can add too much flour and make your cookies dry.

Gluten Free M&M Cookies: Ingredient Notes and Substitutions

Want to tweak these bad boys to fit your needs? No problem! Here are a couple of easy swaps you can make without sacrificing that amazing Gluten Free M&M Cookie goodness.

Dairy-Free Option

Easy peasy! Just swap out the regular butter for your favorite dairy-free butter. I like the Miyoko’s Kitchen Cultured Vegan Butter – it’s seriously good. And make sure you grab some dairy-free chocolate chips, too! You can find those at most grocery stores now, yay!

Nut-Free Option

Got a nut allergy? No sweat! Just replace the almond flour with another gluten-free flour, like oat flour or a little extra of your gluten-free blend. Works like a charm!

Storing Your Delicious Gluten Free M&M Cookies

Okay, so you’ve baked these amazing Gluten Free M&M Cookies… and maybe you even have some left over (impressive!). Here’s how to keep ’em fresh and delicious.

How to Store

Just pop ’em in an airtight container at room temperature. They’ll stay soft and chewy for up to 3 days. Easy peasy!

Freezing Instructions

Want to keep ’em longer? No problem! Just put them in a freezer-safe bag or container and freeze ’em. They’ll be good for up to 2 months. When you’re ready to eat ’em, just let them thaw at room temperature. Boom! Instant cookie happiness!

Frequently Asked Questions About Gluten Free M&M Cookies

Got questions about these yummy Gluten Free M&M Cookies? Don’t worry, I’ve got answers! Here are some of the most common questions I get asked, so you can bake with confidence!

Can I use a different type of gluten-free flour?

Well, you *can*, but I really recommend sticking to a measure-for-measure blend for the best results. Some gluten-free flours can be a bit finicky, so using a blend that’s designed to work like regular flour is your best bet. Trust me, I’ve experimented! You could try oat flour in a pinch, but the texture might be a bit different.

Can I freeze the cookie dough?

Absolutely! Freezing the dough is a great way to have cookies on demand. Just scoop the dough into balls, place them on a baking sheet, and freeze them until they’re solid. Then, transfer them to a freezer-safe bag or container. When you’re ready to bake, just pop them straight into the oven (you might need to add a minute or two to the baking time). So easy!

How do I prevent my cookies from spreading too thin?

Ah, the dreaded spreading cookie! The key is chilling the dough. Seriously, don’t skip that step! It helps the butter solidify, so the cookies don’t spread out as much in the oven. Also, make sure your oven temperature is accurate. An oven that’s too hot can cause the cookies to spread too quickly. And finally, don’t overmix the dough! Overmixing develops the gluten (even in gluten-free flour!), which can also lead to spreading.

Nutritional Information for Gluten Free M&M Cookies

Okay, let’s talk nutrition! Now, I’m no nutritionist, and honestly, I’m way more focused on the *taste* of these Gluten Free M&M Cookies than the calorie count (oops!). But, since everyone asks, here’s the deal:

Keep in mind that the nutritional information can vary *a lot* depending on the specific ingredients and brands you use. So, I can’t give you an exact number. But, just so you know, cookies are treats, not health food! Enjoy them in moderation, and savor every delicious bite!

Enjoyed These Gluten Free M&M Cookies?

So, did you love these Gluten Free M&M Cookies as much as I do? If you gave ’em a try, leave a comment below and let me know what you think! And if you’re feeling extra awesome, give the recipe a rating! Sharing is caring, so tag me on social media – I’d love to see your creations! Happy baking!

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