Gluten Free M & M Cookies

GFMandMCookies     If I’m going to make donut holes for the little one, the older one is going to want a treat too, right?  Fair is fair and since she is not a donut eater, she asked for M&M Cookies that we could share.  Done.

These cookies were mixed and baked in under 35 minutes.  She helped measure all the ingredients, mix and get them in the oven.   M&Ms are gluten free (in the US) – but NOT the pretzel ones nor the Crispy ones.  (Thanks for catching this, Shirley!)

.  We used the regular M&Ms but the peanut M&Ms are yummy in this recipe too.  Feel free to add whatever basic candy or nut that you would like to this basic cookie recipe in lieu of the M&Ms too, if you prefer.

Enjoy!

Kate & kids

Gluten Free M&M Cookies

Print recipe
Gluten Free M&M Cookies
Serves 2 dozen
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes
Allergy Gluten Free
Dietary Gluten Free
Meal type Dessert
Misc Child Friendly, Freezable
Yummy gluten free cookies - and an easy recipe that kids can follow too!

Ingredients

  • 1 stick butter (8 Tablespoons)
  • 6 tablespoons white sugar
  • 6 tablespoons brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1 Large egg
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder (Yes, I used powder and not soda)
  • 1 cup GF Flour Mix PLUS 2 Tablespoons (1 cup + 2 Tablespoons TOTAL measure)
  • 1 cup GF M&M candies (or chocolate chips, etc)

Directions

Step 1 Cream together until fluffy: butter, white sugar and brown sugar.
Step 2 Mix in: vanilla extract and egg.
Step 3 Add dry ingredients: salt, baking powder, xanthan gum and GF flour. Mix well.
Step 4 Stir in 1 cup of M&M candies (Plain)
Step 5 Preheat oven to 350F.
Step 6 Line a cookie sheet with parchment paper. Place 1" balls of cookie dough about 3 inches apart.
Step 7 Bake for 9-12 minutes until the edges are golden brown and the tops begin to brown. NOTE: If you would like a flatter cookie, pull the cookie sheets out of the oven after about 4 minutes and "drop" (tap them firmly) on a heat-resistant surface (like the stove top) until the cookies deflate a bit. Then return the pan for the remainder of the cooking time. This will create a crunchier cookie.

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