These monster-sized gluten free M&M cookies are so big; one big m and m cookie will fill you up! I include a dairy-free version of these cookies, too, so if you love M&Ms, these gluten free cookies are for you. Make a batch in under 30 minutes!

A stack of four large M and M cookies on a napkin.

One bite is all it takes to get hooked on these giant cookies. If you have vanilla ice cream, make ice cream sandwiches!! They are the perfect summer treat!

Every treat tastes better when it is super-sized. Big portions are all the rage in our house right now. Why eat two little cookies when you can have one gigantic cookie?

For another yummy cookie with almond flour to add protein, try my Paleo Chocolate Chip Cookies.

Why I love these gluten free M&M cookies:

  • Plain M&Ms are gluten free! They are fun to swap for regular chocolate chips.
  • Moms, you will love these cookies also include almond flour, so there is a little protein to balance the sugars!!
  • These also are perfect for a cookie exchange party or any fun occasion. Here are even more delicious gluten free cookie recipes to try!
  • They hold their shape well and freeze perfectly.

We all loved these!! Used the dye-free imposter M&M’s from
Trader Joe’s and they were perfect!”

Alyssa, blog comment

Allergen Information:

This homemade M&M cookie recipe is gluten-free, soy-free, and oat-free. Make them dairy-free using plant-based butter and dairy-free chocolate chips. To make them nut-free, omit the almond flour and add an extra 1/2 cup gluten free flour blend.

Photos of the M&M cookies ingredients.

Ingredients Notes:

  • 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 just 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 1 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 almond flour and not almond meal. Almond meal is more coarse and will make your cookies way more grainy. There are several good brands on Amazon. To make these cookies nut-free, see the recipe FAQ below for directions.
  • Butter – Use unsalted room-temperature butter. To make these cookies recipe dairy-free, use dairy-free vegan butter and a dairy-free M&M substitute like Choco No-Nos brand.
  • Eggs – Use size large.
  • Vanilla Extract – You can use pure vanilla extract or imitation in this recipe. Be sure if you use imitation that, you check to see if your vanilla extract gluten free.
  • M&Ms – You can read more about which M&Ms are gluten free.

Step-By-Step Photos and Directions:

Are you ready to learn how to make gluten free M&M cookies? 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.

Dry ingredients in a bowl.

Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend. Using a wire whisk is a good way to ensure that the dry ingredients are well-mixed.

To prevent using too much gluten-free flour, it is important to measure your gluten-free flour accurately. I use one of these two methods to measure my gluten free flour:

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Fill the measuring scoop with flour, but do not pack it. Use a knife to scrape along the top to remove the extra flour.

Step 2: Add your wet ingredients and mix in a small bowl. You can use melted butter, but be sure it is not too hot, or you may end up cooking your eggs.

👀 Sandi Says: This gluten-free M&M cookie recipe can use a standing mixer with a paddle attachment.

Pouring the wet ingredients into the dry ingredients.

Step 3: Pour the wet ingredients into the dry ingredients and use a large spoon to mix them into cookie dough.

Mix in M&Ms into the cookie dough.

Step 4: Pour in the M&Ms and any mix-ins you like into the cookie dough. For best results, mix the M&Ms in well so every cookie is loaded with this colorful candy.

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.

Step 5: Prepare your cookie pan with either a non-stick spray or a sheet of parchment paper. These will prevent your cookies from sticking to the pan. Use a medium-sized cookie scoop to drop your cookie balls onto the cookie sheet. (You can use any size cookie scoop that you want.) To make your cookies extra-large, use an ice cream scoop.

Step 6: Bake your cookies for 10-12 minutes until done. (The baking time depends on how large your cookies are.)

A rack full of giant M and M cookies.

Step 7: Remove the cookies from the hot oven carefully. Place them onto a wire rack to cool. Many people love to eat cookies hot out of the oven. If you do, remember to be cautious because melted M&Ms get hot.

Add 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.
  • Use room-temperature butter and eggs. I know that it sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You’ll thank yourself later if you try it.
  • Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don’t have the proper ratios of ingredients, you may end up with a disaster.
  • Chill the dough when possible. I know you are probably ready to eat your cookies, but taking a few minutes to chill the batter makes them less likely to spread.
  • Don’t let the cookies sit on the pan too long. After they have baked, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot and continue baking them otherwise.

Frequently Asked Questions:

How do you make giant-sized cookies?

Making really big cookies is easy if you have a big cookie scoop. You can use a big ice cream scoop as well, so your cookies are all uniformly sized.

Can you freeze these M&M cookies?

Yes, you can freeze these gluten free M&M cookies. To freeze them, make sure they are fully cooled and put them into a ziplock freezer bag. These cookies will be kept in the freezer for up to 3 months if they last that long with your family :-).

Can you make these into cookie bars?

You can easily make this recipe into cookie bars by baking them in an 8×8 pan.

How long will these cookies keep fresh?

These cookies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.

Can you make these cookies nut-free?

Yes! You can easily make these M&M cookies nut-free. Omit the almond flour and add an extra 1/2 cup gluten free flour blend.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A stack of four large M and M cookies on a napkin.

Gluten Free Monster M&M Cookies

Sandi Gaertner
Easy giant gluten free monster M&M cookie recipe.
4.91 from 10 votes
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 10 monster sized cookies
Calories 355 kcal

Ingredients
  

  • 1 ¼ cup gluten free flour blend * see note
  • ¾ cup almond flour * see note
  • 1 cup brown sugar
  • 2 large eggs
  • ½ teaspoon baking powder
  • dash salt
  • ½ cup unsalted butter * see note
  • 1 teaspoon pure vanilla extract
  • ¾ cup Plain M&M's * see note

Instructions
 

  • Preheat the oven to 350º F. Set the oven rack to the middle setting
  • In a large bowl, add dry ingredients and use a wire whisk to blend.
  • In a small bowl, add your wet ingredients and whisk to blend them together.
  • Combine the wet ingredients into the dry ingredients and mix well. Add in your M&Ms and other mix-ins and mix.
  • Note, you can use a standing mixer with a paddle attachment to mix your cookie dough, but hand mix the M&Ms into the dough so they don't get broken up.
  • For large cookies, use an ice cream scoop to drop large round dough balls onto a greased cookie sheet. Otherwise, use a medium size cookie scoop.
  • Bake 10-12 minutes until done. The actual baking time will vary depending on the size of cookies you are making.
  • Use a spatula to remove cookies from baking sheet onto a wire cooling rack.
  • Enjoy!

Video

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookies grainy.
  4. 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.
  5. Feel free to use any mix-in like chocolate chips, chopped nuts, or raisins.
  6. These cookies will keep up to 4 days in an air-tight container, or up to 3 months in the freezer.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 355kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 59mgSodium: 111mgPotassium: 65mgFiber: 3gSugar: 32gVitamin A: 366IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.)

4.91 from 10 votes (8 ratings without comment)

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14 Comments

  1. 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!

    1. 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.

  2. We all loved these!! Used the dye-free imposter M&M’s from Trader Joe’s and they were perfect!

  3. My kids adore these! So much fun! I love the fact they’re made with high protein almond flour, too.