If you love M&M cookies, get ready for a treat because these gluten-free M&M cookies are monster-sized and loaded with chocolatey crunch! These homemade gluten free cookies are thick, chewy, and so big that they also make great ice cream sandwiches. I include a dairy-free option. The best part? You can whip up a batch in under 30 minutes!
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❤️ Sandi’s Recipe Summary
The Quick Bite: This is a versatile recipe that makes delicious gluten free M&M cookies. These cookies are crisp around the edges and chewy in the middle. They are made with simple ingredients, and the almond flour adds a little protein, but I also include a nut-free and dairy-free option. 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!”
I originally made this recipe for my kids’ friends when they came over to swim in our pool. Everyone knew we were gluten free, but none of the kids could tell these cookies were gluten free. I often use this cookie recipe when I make ice cream sandwiches as well. If you need a great gluten free cookie recipe, this is the one to make.
This recipe was created back in 2016, when gluten free products were still hard to find. I tested it with Bob’s Red Mill 1:1 because that was the only real choice I could find in stores back then. King Arthur’s Measure for Measure came out not too long after. I really like Bob’s blend because it worked well. It is a blend I found works better if you let this cookie batter rest in the refrigerator for 15-20 minutes. This time lets the rice flour soften so there is no grittiness to the M&M cookies.
If you love to bake cookies, I have so many gluten free cookie recipes for you to try! You can also find cookies depending on the type of gluten free cookie, from drop cookies to bars and everything in between!
Ingredients Notes and Substitutions:
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 and King Arthur Measure for Measure. Over the years, I have also made these with Pamela’s Baking Mix, and readers have tested Cup4Cup and Better Batter. Every flour blend behaves differently, so it is always important to adjust the moisture level. Add more butter if the dough seems too dry, and add more flour if it seems too wet. Read Why Gluten-Free Flour Blends Vary to learn more.
- Binder – 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. Read Why Binders are Important in Gluten Free Baking to learn more.
- 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.
Substitutions
- Make the cookies dairy-free using plant-based butter and dairy-free chocolate chips.
- Make the cookies nut-free by omitting the almond flour and adding 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.
How to Make Gluten Free M&M Cookies (Step-By-Step)
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: 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.
Step 2: In a separate bowl, whisk together the wet ingredients. If using melted butter, let it cool slightly before mixing. The butter should be warm for easy mixing into the other wet ingredients, but not so hot that it accidentally cooks the eggs.
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👀 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: 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. Mix the M&Ms in well so every cookie is loaded with this colorful candy.
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: Evaluate the cookie dough. If your cake batter is too runny, add more flour, and if it is too thick, add more butter. Make adjustments 1 TBSP at a time so you don’t add too much of either.
Step 5: 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 for 10 to 12 minutes until done. (NOTE: The baking time depends on the cookie size you make.) 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.
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 Ziploc freezer bag.
Try some fun mix-ins!
If you do not have M&Ms on hand, or if you want to try a different flavor combination, you can add so many other things to this gluten-free M&M cookie recipe! Customizing these 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.
For more tips, check out my Gluten-Free Cookie Troubleshooting Guide and My Favorite Cookie Tools.
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. If you use the same flour blend, you will want to add more flour next time. 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 did not spread, there was too much flour or not enough butter in the dough. Add more butter or reduce the amount of flour to get the right cookie dough texture.
More Gluten Free Cookie Recipes:
I have hundreds of gluten free cookie recipes on my blog, here are a few of my kids’ favorites:
- 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
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
Method
- 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!
- 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.
- 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. The butter should be warm, not hot, to avoid accidentally cooking the eggs.
- 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.
- 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 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.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 GF. That doesn’t mean others will not work; I just have not tested other flours. If you use another blend, you may need to adjust the moisture level of the dough by adding more flour or butter.
- If your gluten free flour blend does not contain a binder such as 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. See below for a nut-free option.
- 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!
- 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 Ziploc 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.
Private Notes
Tried this recipe?
Let us know how it was!
This recipe was updated from an older 4/2016 post with more photos and recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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.