Delicious M&M sugar cookies are simple to bake using a healthier sugar cookie dough with a buttery dairy free flavor and colorful chocolate candies in every bite. 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 vegan 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 a vegan copycat of M&M 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 3 Ingredient Almond Flour Sugar Cookies.
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.
- oat flour (or all purpose)
- butter (I used vegan butter)
- brown sugar & organic cane sugar
- aquafaba (liquid from a can of unsalted chickpeas, or unsweetened apple sauce)
- baking soda, vanilla, salt
- arrowroot powder. This helps soften the texture. Cornstarch can be used instead.
- M&M candies or vegan copycat
- measuring spoons, cups
- mixing bowl
- cookie baking sheet, parchment paper
- cooling rack
Step by Step Instructions
You can find the detailed recipe below but here are general steps.
Step 2. Cream butter with sugars and add in aquafaba, liquid from a can of chickpeas or applesauce, and vanilla.
Step 3. Add oat flour, baking soda, arrowroot or cornstarch, 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!
My recipe is easy and quick but here are a few tips to help your cookies become a great success:
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.
1. Flour. You can use almond flour or 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 use 3 tablespoon of aquafaba here which is the liquid from a can of unsalted chickpeas. You can use 3 tablespoon of apple sauce instead or even a flax seed egg which is 1 tablespoon of flax seed dissolved for 10 minutes in 3 tablespoon of water.
3. Sugars. In the future, I plan on testing this recipe using no sugars and maple syrup instead. I realize this will involve increasing the flour though so I will update this post when I have done that recipe test.
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.
Can You Freeze These Cookies?
Yes, these cookies can be frozen after baking, or the dough frozen before baking. Both last three months in the freezer.
Can I use melted butter instead of softened butter?
Softened butter is essential to get the correct texture of the cookie. Melting it will cause the cookie to bake too fast and become hard and dry.
Why are my cookies 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.
More Delicious Cookies
- Chocolate Sugar Cookies
- Vegan Chocolate Chip Cookies
- Healthy Sugar Cookies
- Gluten Free Chocolate Chip Cookies
- Homemade Milano Cookies
- 3 Ingredient Almond Flour Sugar Cookies
- Vegan Royal Icing
Don't miss a thing, subscribe here to get recipes delivered to your inbox!
If you try my recipes, please leave a comment and rating below and tag me on your Instagram post with @greensmoothiegourmet so I can see and share your remakes!!
Easy M&M Cookies
- Measuring cups & spoons
- Mixing bowl
- cookie baking sheet
- 1 ½ cup oat flour or 1 ¼ cup almond flour or all purpose or GF flour
- ¼ cup butter Earth Balance vegan
- ¼ cup brown sugar packed
- ¼ cup cane sugar
- 3 tablespoon aquafaba Liquid from a can of unsalted chickpeas, or use unsweetened apple sauce or egg replacer for 1 egg
- 1 teaspoon arrowroot or cornstarch
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- pinch of salt
- ¼ cup M&Ms used a vegan copycat
- Preheat the oven to 350°F.
- Add parchment paper to a cookie sheet.
- Soften butter in microwave for 10 seconds
- In a mixing bowl, cream the butter with the sugars, then add in aquafaba and vanilla.¼ cup butter, ¼ cup brown sugar, ¼ cup cane sugar, 3 tablespoon aquafaba, 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, 1 teaspoon baking soda, pinch of salt, 1 teaspoon arrowroot
- 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
- 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.
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.