Delicious M&M sugar cookies are a classic cookie and made here with a healthier flour for a buttery flavor and 6 other ingredients including colorful M&Ms. This traditional colorful cookie is perfect for birthday parties or just a fun snack.
Soft and chewy M&M Cookies that actually make a healthy filling snack thanks to the use of oat flour and other ingredients. Like my applesauce chocolate chip cookies and my chocolate sugar cookies, these are festive cookies so easy to make. And to keep these M&M cookies vegan, I used these M&Ms but you can use original M&M's if you don't need the cookies to be vegan. If you are looking for an easy cut out recipe, try my 2 Ingredient sugar cookies.
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Why You'll Love These
Super easy to make. You only need a bowl, spoon and cookie baking pan to make these cookies. And they are ready in under half an hour.
Healthier cookies! The ingredients for these cookies are similar to those of traditional M&M cookies with a few healthy swaps to make them dairy free and gluten free including nutritious oat flour which makes the cookies naturally gluten-free and brings a buttery taste.
Ingredients
- oat flour (or all purpose)
- butter (I used vegan butter)
- brown sugar & organic cane sugar
- applesauce
- baking soda, baking powder, vanilla, salt
- M&M candies or copycat
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1. Prep by preheating your oven to 350 F, and lining your cookie sheet with parchment paper. For this small batch of 12 cookies, I use a quarter-sized cookie sheet. Measure the ingredients.
Step 2. Cream butter with sugars and add in applesauce, liquid from a can of chickpeas or applesauce, and vanilla.
Step 3. Add oat flour, baking soda, powder, and salt to creamed mixture and stir or mix. Fold in mix-ins.
Step 4. Use a small cookie scoop to put 12 cookies on pan, and top with mix-ins.
Step 5. Bake for 12 minutes, sprinkle top with a few more mix-ins, and cool and eat!
Recipe Tips
1. Measure the flour correctly. You can weigh it but I have great success using the spoon and leveling method. Just loosen the flour in the bag with a fork. Use the fork to fill measuring cups and use a knife to level the cups.
2. Don't chill the dough. Oat flour tends to dry out fast so chilling the dough will result in dry cookies.
3. You can use a hand-mixer if you don't want to use just a spoon to mix the batter, but don't use the mixer when you've added the M&Ms or they'll break apart.
4. Pack the brown sugar to measure it correctly.
Substitutions
1. Flour. You can use all purpose flour instead of oat flour, just reduce the amount of flour to 1 ¼ cups since oat flour is thirstier and thus needs more.
2. Egg replacer. I used applesauce. You can also use 3 tablespoon of aquafaba here which is the liquid from a can of unsalted chickpeas. Or an egg if you don't need the cookies to be egg-free.
Storage
Room Temperature: These M&M sugar cookies will stay fresh in a sealed container for a week at room temperature. Don't refrigerate them or the oat flour will make them dry out quickly.
Freezer: Baked or as batter they can be frozen easily. If they are baked, put them in a sealed container and freeze them for up to three months. If they are unbaked, roll the batter into balls, line them on a cookie sheet and put them uncovered in the freezer for an hour. Once frozen, put them in a freezer bag and they will keep for three months. When you are ready to bake them, put them on a cookie baking sheet let them thaw for 15 minutes before baking, or put them right away in the over while it preheats.
FAQS
Softened butter is essential to get the correct texture of most cookies. Melting it will cause the cookie to bake too fast and become hard and dry.
It's possible you used too much flour, or baked them too long. It's important to fluff the flour in its container and spoon it lightly into a measuring cup to measure. Also, be ready to pull the cookies out even if they look underbaked.
The thin candy shell is sturdy enough to withstand the oven's heat, but the chocolate inside does melt so when you might you taste warm, soft chocolate.
More Delicious Cookies
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📖 Recipe
Easy M&M Sugar Cookies
Equipment
- Measuring cups & spoons
- Mixing bowl
- cookie baking sheet
Ingredients
- 1 ½ cup oat flour or 1 ¼ cup almond flour or all purpose or GF flour
- ⅓ cup butter Earth Balance vegan
- ½ cup brown sugar packed
- ¼ cup cane sugar
- ¼ cup applesauce
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- pinch salt
Mix-in
- ¼ cup M&Ms I used a dairy free/vegan brand
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Instructions
Prep
- Preheat the oven to 350°F.
- Add parchment paper to a cookie sheet.
- Soften butter in microwave for 10 seconds
Make Cookies
- In a mixing bowl, cream the butter with the sugars, then add in applesauce and vanilla.⅓ cup butter, ½ cup brown sugar, ¼ cup cane sugar, ¼ cup applesauce, 1 teaspoon vanilla
- Add oat flour, baking soda and salt to a sifter and sift the mixture into the creamed butter. Or just stir the dry ingredients in a bowl, and add to the creamed butter.1 ½ cup oat flour, ½ teaspoon baking soda, pinch salt
- Stir the mixture until creamy. You can use a mixer. The dough will be sticky.Don't chill this dough - it dries out the oat flour and makes cookies crumble.
- Use a rubber spatula to fold in M&Ms¼ cup M&Ms
- Using a small cookie scoop, scoop 12 cookies on to the cookie sheet. Press some M&Ms on top.
- Bake for 12 minutes until brown around the ages.
- Let them cool a few minutes, then top each cookie with more M&Ms
Storage
- Allow them to cool before putting them in a container. Oat flour will cause the cookies to dry out fast, so keep them contained.
- Both dough and baked cookies freeze up to 3 months.
Video
Notes
3. You can use a hand-mixer if you don't want to use just a spoon to mix the batter, but don't use the mixer when you've added the M&Ms or they'll break apart. 4. Pack the brown sugar to measure it correctly. Storage Room Temperature: These M&M sugar cookies will stay fresh in a sealed container for a week at room temperature. Don't refrigerate them or the oat flour will make them dry out quickly. Freezer: Baked or as batter they can be frozen easily. If they are baked, put them in a sealed container and freeze them for up to three months. If they are unbaked, roll the batter into balls, line them on a cookie sheet and put them uncovered in the freezer for an hour. Once frozen, put them in a freezer bag and they will keep for three months. When you are ready to bake them, put them on a cookie baking sheet let them thaw for 15 minutes before baking, or put them right away in the over while it preheats.
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