If you love M&M cookies, get ready for a treat—these gluten-free M&M cookies are monster-sized and loaded with chocolatey crunch! They’re thick, chewy, and so big that just one will satisfy your cookie craving. I include a dairy-free option. The best part? You can whip up a batch in under 30 minutes!
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One bite, and you’ll be hooked on these giant gluten-free M&M cookies! I originally made this recipe for my kids’ friends when they came over to swim, and they quickly became a favorite. These homemade cookies are perfect for ice cream sandwiches because they are thick, chewy, and loaded with chocolatey crunch. They are perfect for any occasion!
If you love to bake cookies, here are even more delicious gluten free cookie recipes to try! You can also find cookies depending on the type of gluten free cookie, from drop cookies to bars and everything in between!
Why I Love This Recipe
1. Plain M&Ms are gluten free! They are fun to swap for regular chocolate chips.
2. I sneaked in a little extra protein! Moms, you’ll love that these cookies include almond flour, which helps balance the sugars. (Need a nut-free version? Check the Substitutes section below!)
3. They hold their shape well and freeze beautifully, so you can always have a stash ready to go!
We all loved these!! Used the dye-free imposter M&M’s from
Alyssa, blog comment
Trader Joe’s and they were perfect!”
Allergen Information:
I know many of my readers have multiple food sensitivities. Here’s what you won’t find in this simple homemade M&M cookie recipe:
- gluten-free
- soy-free
- oat-free
Easy Substitutions:
- Make the cookies dairy-free using plant-based butter and dairy-free chocolate chips.
- Make the cookies nut-free, omit the almond flour and add an extra 1/2 cup gluten free flour blend.
- Add any mix-ins you like! I also love adding chopped pecans, Heath bits, etc.
- Swap the brown sugar for coconut sugar.
Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. If you need gum-free, try my DIY Gluten Free Flour.
- Baking Powder – I always recommend using aluminum-free baking powder. Regular baking powder has a slightly bitter taste.
- Almond flour – I highly suggest using Anthony’s almond flour and not almond meal. Anthony’s brand mills their almond meal finely and tests to ensure their products are gluten-free. Almond meal is coarser and will make your cookies way more grainy. To make these cookies nut-free, see the Substitutions above for directions.
- Butter – Use unsalted room-temperature butter.
- Eggs – Use size large.
- Vanilla Extract – You can use pure vanilla extract or imitation in this recipe.
Step-By-Step Photos and Directions:
These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe. The first step is to preheat your oven to 350º F and be sure your oven rack is set in the middle of the oven.
Step 1: Prepare the dry ingredients. Whisk the dry ingredients in a large mixing bowl until well combined. A wire whisk helps evenly distribute the ingredients for a smooth, consistent dough.
Measuring Gluten-Free Flour Correctly:
Using the right measuring technique is key to preventing too much flour, which can lead to dry cookies. Here are two foolproof methods:
Leveling Method: Fill the measuring scoop with flour, then use a knife to scrape off the excess for an even measurement. Spoon Method: Lightly spoon the flour into a measuring cup, then level it off with a knife—don’t pack it down!
Step 2: Prepare the wet ingredients. In a separate bowl, whisk together the wet ingredients. If using melted butter, let it cool slightly before mixing—it should be warm, not hot, to avoid accidentally cooking the eggs.
👀 Sandi Says: Want to make things even easier? This recipe works great with a stand mixer and paddle attachment for a smooth, effortless dough!
Step 3: Prepare the dough. Pour the wet ingredients into the dry ingredients and add the M&Ms and any other mix-ins you want. Use a large spoon to mix them into cookie dough. For best results, mix the M&Ms in well so every cookie is loaded with this colorful candy.
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Step 4: Note: Use any color of plain M&Ms. You can use holiday colored M&Ms to make this gluten free M&M cookie recipe into holiday cookies! M&Ms come in many great colors, especially around the holidays, so have fun! These gluten free M&M cookie bars use pastel-colored M&Ms.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Prepare your cookie pan. Spray the cookie sheet with gluten-free baking spray or a sheet of parchment paper. These will prevent your cookies from sticking to the pan. Drop your cookie balls onto the cookie sheet with a large cookie scoop. (You can use any size
Step 6: Bake the cookies. Bake the cookies for 10-12 minutes until done. (NOTE: The baking time depends on the cookie size.) You will know when the cookies are finished baking when they are slightly golden.
The cookies will be very soft when you remove them from the oven. Let them sit on the pan for 5 minutes, then gently remove the cookies to a cooling rack. Many people love to eat cookies hot out of the oven. If you do, remember to be cautious because melted M&Ms get hot.
Step 7: If you plan to use these gluten-free cookies for ice cream sandwiches, let them completely cool to room temperature. Chill the cookies in the freezer for 10 minutes. This will help the ice cream stay cold and allow the cookies to hold their shape when you press the two cookies into the ice cream.
Try some fun mix-ins!
If you don’t want to use M&Ms, you can add so many other things to this gluten-free m and m cookie recipe! Customizing your cookies means you get perfect cookies your way every time! Here are some ideas for mix-ins that my family loves:
- Heath Bar Candy Bits for caramel goodness!
- Walnuts, pecans, or other nuts
- Raisins
- Chocolate chips (or white chocolate chips)
- Dried fruits like cranberries or tart cherries.
Cookie Baking Tips:
- Use room-temperature butter and eggs – It might sound unusual, but this makes a big difference in how your cookies turn out! Room-temp ingredients mix more evenly, giving you a better texture. Trust me—you’ll thank yourself later!
- Measure accurately – Too much gluten-free flour can throw off the texture, making cookies dry or dense. Be precise with your measurements to keep the dough just right! This is even more tricky because every gluten-free flour varies so much in weight and ingredients. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
- Chill the dough when possible – I know it’s tempting to bake them right away, but it helps prevent spreading and gives the cookies a better structure. Even a short chill time makes a difference!
- Don’t leave cookies on the pan too long – Once baked, transfer them off the sheet after about 5 minutes. The baking sheet stays hot, so letting them sit too long can lead to overbaked cookies.
For more tips, check out my Gluten-Free Cookie Troubleshooting Guide and My Favorite Cookie Tools.
Storage and Freezing Tips:
These M&M cookies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. To freeze them, make sure they are fully cooled and put them into a ziplock freezer bag.
Frequently Asked Questions:
You can easily make this recipe into cookie bars by baking them in an 8×8 pan.
If your cookies spread during baking, you most likely had cookie batter that was too wet. This happens if you use a gluten-free flour blend that I didn’t test. You can also chill the dough for 30 minutes to prevent cookie spread.
This is the opposite problem of spreading too much. If your cookies didn’t spread, there was too much flour, or not enough butter in the dough. See my rule of thumb listed in the Cookie Baking Tips section.
More Gluten Free Cookie Recipes:
- Gluten Free Lemon Shortbread
- Easy Gluten Free Butter Cookies
- Gluten Free Crumbl Cookies
- Gluten Free Toll House Cookies
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Monster-Sized Gluten Free M&M Cookies
Equipment
- Cookie sheet
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon baking powder aluminum-free
- dash salt
- ½ cup unsalted room temperature butter * see note
- 1 teaspoon pure vanilla extract
- ¾ cup plain M&M's * see note
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Instructions
- Preheat the oven to 350º F. Set the oven rack to the middle setting
- Sandi Says: Want to make things even easier? This recipe works great with a stand mixer and paddle attachment for a smooth, effortless dough!
- Prepare the dry ingredients. Whisk 1 1/4 cup gluten free flour blend, 3/4 cup almond flour, 1 cup brown sugar, 1 teaspoon baking powder, and dash salt in a large mixing bowl until well combined. A wire whisk helps evenly distribute the ingredients for a smooth, consistent dough.
- Prepare the wet ingredients. In a separate bowl, whisk together 2 large eggs, 1/2 cup unsalted room temperature butter, and 1 teaspoon pure vanilla extract. If using melted butter, let it cool slightly before mixing—it should be warm, not hot, to avoid accidentally cooking the eggs.
- Prepare the dough. Pour the wet ingredients into the dry ingredients and add 3/4 cup plain M&M's and any other mix-ins you want. Use a large spoon to mix them into cookie dough. For best results, mix the M&Ms in well so every cookie is loaded with this colorful candy.
- Prepare your cookie pan. Spray the cookie sheet with gluten-free baking spray or a sheet of parchment paper. These will prevent your cookies from sticking to the pan. Drop your cookie balls onto the cookie sheet with a large cookie scoop. (You can use any size cookie scoop, depending on the size you want these cookies to turn out..) To make your cookies extra-large, use an ice cream scoop.
- Bake the cookies. Bake the cookies for 10-12 minutes until done. (NOTE: The baking time depends on the cookie size.) You will know when the cookies are finished baking when they are slightly golden.
- The cookies will be very soft when you remove them from the oven. Let them sit on the pan for 5 minutes, then gently remove the cookies to a cooling rack. Many people love to eat cookies hot out of the oven. If you do, remember to be cautious because melted M&Ms get hot.
- If you plan to use these gluten-free cookies for ice cream sandwiches, let them completely cool to room temperature. Chill the cookies in the freezer for 10 minutes. This will help the ice cream stay cold and allow the cookies to hold their shape when you press the two cookies into the ice cream.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cookies grainy.
- Note: Use any color of plain M&Ms. You can use holiday colored M&Ms to make this gluten free M&M cookie recipe into holiday cookies! M&Ms come in many great colors, especially around the holidays, so have fun! These gluten free M&M cookie bars use pastel-colored M&Ms.
- To make this recipe dairy-free, substitute the butter for vegan butter. Also, be sure to use a dairy-free M&M copycat like Choco No-Nos brand.
- Feel free to use any mix-in like chocolate chips, chopped nuts, or raisins.
- These M&M cookies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. To freeze them, make sure they are fully cooled and put them into a ziplock freezer bag.
- Make the cookies dairy-free using plant-based butter and dairy-free chocolate chips.
- Make the cookies nut-free, omit the almond flour and add an extra 1/2 cup gluten free flour blend.
- Add any mix-ins you like! I also love adding chopped pecans, Heath bits, etc.
- Swap the brown sugar for coconut sugar.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- If you need gum-free, use my DIY Gluten Free Flour.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older 4/2016 post with more photos and recipe details.
Are any of your recipes egg free?
Hi Martha. I do have many egg-free recipes, though not as many of my baked goods. I know some readers have luck with an egg replacer, but in most cases, I haven’t tested it myself. Here is a direct link to my egg-free recipes: https://www.fearlessdining.com/category/egg-free/
Thank you so much. I am glad you enjoyed them :-).
I am so glad you like them Laura, the almond flour definitely is nice for a bit of protein to balance the sugar.
Should I soften the butter or melt it?
Thank you!
I tend to do in between…I melt it but not to the point where it is all liquid. It makes it easier to blend the ingredients. I do chill my dough though it isn’t necessary.
Hi, which one of the few gluten free flour blends that you mentioned did you use?
Also, can you tell me what is the texture of the cookie? Chewy or crispy?
Thanks!
Hi Su, I like King Arthur GF Measure for Measure, Bob’s 1 to 1 GF Blend, and Authentic Foods Multiblend. These are crisp on the outside and a little chewy inside.
We all loved these!! Used the dye-free imposter M&M’s from Trader Joe’s and they were perfect!
What a great idea. I just saw dye-free ones in the store.