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.
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&Ms
¼ 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
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.StorageRoom 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.