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Gluten-free M&Ms cookies with red and green M&Ms on a plate.

Gluten-Free M&M Cookie Recipe

Gluten-Free M&M Cookie Recipe. Buttery Sugar Cookies studded with M&Ms. Easy to Make.

Servings 30 cookies

Ingredients

  • 2 cups gluten-free flour (see note) (10 ounces; 285 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, softened (1½ sticks; 6 ounces; 170 grams)
  • 1 cup light brown sugar (7 ½ ounces; 212 grams)
  • 2 large eggs (about 4 ounces ; 100 grams out of shell)
  • 1 teaspoon vanilla extract
  • 2 cups chocolate M&Ms, plus additional if desired, see note

Instructions

  1. Whisk together the gluten-free flour, baking soda, and salt in small bowl. Set aside.

  2. Cream together the butter and brown sugar in a large mixing bowl until a thick paste forms, about 45 seconds. (Use medium speed on a stand mixer and medium-high speed on a handheld mixer.)

  3. Stop mixer. Scrape down bottom and sides of the bowl. Turn mixer on. Add eggs, one at a time, mixing well between each addition. Stop mixer. Scrape down sides and bottom of the bowl. Add vanilla extract. Mix for 20 seconds.
  4. Stop mixer. Add whisked flour. Turn mixer to low speed. Mix until a dough forms. Stop mixer. Add the M&Ms. Mix until just combined. Chill dough for 20 minutes while you preheat the oven. 

  5. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. 

  6. Scoop dough, about two tablespoons each, and round into balls. Place dough onto prepared baking sheet. If desired, press a few additional M&Ms onto each cookie. Space dough  about 2-inches apart, as cookies spread during baking.

  7. Bake until edges are golden brown, about 12 minutes. Allow cookies to cool on the pan for about three minutes before transferring to a wire rack to cool completely.

Recipe Notes

Gluten-Free Flour

This recipe was tested with Bob's Red Mill Gluten-Free Baking Flour. Using a different flour can change the texture of these cookies. If you need to replace the flour, use a flour blend that contains xanthan gum or add 1/4 teaspoon to the recipe.