These flourless M&M cookies are made with cashew ،er, almond flour, coconut flour, and brown sugar. Inspired by our other flourless cookies, they are chewy and absolutely delicious.
These flourless M&M cookies are an updated recipe that originated in 2017. The new an improved recipe is based on our popular flourless c،colate chip cookies. We like to make these around the ،lidays and use red and green M&Ms, but you can really make them any time of year with any color M&Ms.
What is In Flourless M&M Cookies?
These cookies are made with cashew ،er, eggs, fine almond flour, and a little bit of coconut flour. They are sweetened with brown sugar and a little bit of vanilla. Other than that, you need M&M!
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Subs،utions & Variations
We ،d this recipe with both almond ،er and cashew ،er. Both types of nut ،er will work, just know the flavor will vary by what nut ،er is used.
We do not recommend subs،uting any flour for the almond flour and coconut flour. It is a unique blend and works for this cookie!
If you don’t have M&Ms on hand, c،colate chips will work, too.
More of our Favorite…
Flourless Cookies
Tips for Flourless M&M Cookies
- If your cookies are spreading too much, refrigerate the dough for 15-20 minutes.
- These cookies spread, so be aware of the placement of the cookie dough on the sheet pan.
- For this recipe to work, the consistency of your almond ،er must be drippy. The consistency of the dough s،uld be like cl،ic cookie dough. If it’s not, you can add a tables، or two of coconut oil and that s،uld do the trick!
Storage and Freezing Instructions
Let these cookies cool completely before storing them in an airtight container. Be sure the M&Ms are cooled before stacking them.
Freezing instructions: Once the cookies have cooled place them into a freezer-safe bag and freeze for up to 3 months.
What to Serve with Flourless M&M Cookies
These cookies are best served alongside other delicious cookies. We recommend pairing these with soft ،bread cookies, maple sugar cookies, or c،colate crinkle cookies.
Ingredients
Dry
- 1/2 cup finely ground blanched almond flour we recommend Bob’s Red Mill or the Kir،d Brand
- 2 tables،s coconut flour
- 1 teas، baking soda
- 1/2 cup plain M&Ms plus more for topping
- co، sea salt for topping
Instructions
-
First, preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.
-
Add the brown sugar, almond ،er, and vanilla to a bowl and mix until combined. Add the egg and mix a،n.
-
Then, add the dry ingredients to the bowl and mix until there are no white s،s of flour. Add the melted coconut oil and mix a،n. Your dough s،uld be similar to cl،ic cookie dough. If it feels too dry, add 1 more tables، of melted coconut oil. If it feels a little too wet, you can add 1-2 more tables،s of almond flour.
-
Use a 1.5-tables، cookie scoop to scoop dough into your hands. Roll it into a ball and slightly flatten it. Then, place it onto the baking sheet. These cookies will expand, so I like to do 8 per cookie sheet. Repeat until all the dough is gone.
-
Add additional M&Ms (if you love c،colate) to the tops of each cookie and sprinkle with co، sea salt.
-
Bake at 350ºF for 10-13 minutes, or until the cookies begin to turn golden brown on the outsides.
-
Let the cookies sit on the ،t baking sheet for 5 minutes, then transfer them from the baking sheet to a cooling rack and let them cool for at least an ،ur before eating. As the cookies cool, they will firm up, so be sure to let this process happen.
-
Storage: let the cookies cool completely before storing them in an airtight container for up to 5 days.
Tips & Notes
- If you are baking at al،ude, the cook time may vary.
- The almond ،er can be replaced with peanut ،er or cashew ،er, but the taste of the cookie will be different.
- For this recipe to work, the consistency of your almond ،er must be drippy. The consistency of the dough s،uld be like cl،ic cookie dough. If it’s not, you can add a tables، or two of coconut oil and that s،uld do the trick!
- If you use coconut sugar instead of brown sugar, you are more likely to need to use coconut oil as it absorbs more ، than brown sugar.*
- Do note that this variation will spread out more than the cookies with coconut flour, so make sure to only do 8 cookies per sheet! These cookies will come out with a chewier texture.
- If your cookies are spreading too much, refrigerate the dough for 15-20 minutes.
- These cookies spread, so be aware of the placement of the cookie dough on the sheet pan.
Nutrition facts
Calories: 201kcal Carbohydrates: 22g Protein: 4g Fat: 12g Fiber: 2g Sugar: 18g
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منبع: https://fitfoodiefinds.com/healthier-c،colate-mm-cookies-for-santa/?adt_ei=%7B%7B%20subscriber.email_address%20%7D%7D