Gluten Free MM Cookies



About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English & Social Studies (...

Tomorrow is the last day of school and to celebrate we are having a cookout. Agreeing to bring cookies, I decided to do something a little different from the Nutella cookies I usually bring to events. This recipe is a gluten and nut free version of bakery M&M cookies.

Step 1: BoM

2+1/4 cup GF AP Flour

1/2 tsp Xanthan Gum

1 tsp sea salt

1 tsp baking soda

1 cup softened butter (sub 3/4 cup coconut oil if you don't want to use butter)

2 tsp vanilla extract

1 egg

3/4 cup white sugar

3/4 cup brown sugar

1-1+1/2 cup M&Ms (check the bag to make sure it's GF, some are not)

Step 2: Dough

In a medium bowl, mix the sugar and butter until well combined. Add the egg, baking soda, salt, and vanilla extract. Then add in the xanthan gum and flour and stir to combine. Add the M&M's last. Refrigerate before use for 2-24 hours for best results.

Step 3: Scoop

On a lined or greased cookie sheet, scoop out 1-2" balls and place them about 2" apart on the cookie sheet. A small ice cream scoop will help you get uniform shaped cookies.

Sprinkle with vanilla salt or vanilla sugar for added flavor.

Step 4: Bake

Bake the cookies in an oven preheated to 375 for 12-14 minutes or until light brown.

Step 5: Cool

Remove from oven and transfer cookies to a wire rack to cool. Eat as soon as you're ready!



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