Get ready to embark on a deliciously colorful baking adventure that will make your taste buds dance and your gluten-free friends cheer! These Gluten Free Monster M&M Cookies are not just another boring dessert - they're a celebration of flavor, texture, and pure cookie joy. Imagine biting into a soft, chewy cookie packed with vibrant M&M's and rich chocolate chips, all without worrying about gluten. Whether you're celiac, gluten-sensitive, or just looking for a crowd-pleasing treat, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup M&M's
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together gluten-free all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Press additional M&M's onto the top of each cookie dough ball, creating a colorful and decorative surface.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Make sure your butter is truly softened but not melted - this ensures perfect cookie consistency.
- Don't overmix the dough, as this can make gluten-free cookies tough and dense.
- For extra color and visual appeal, save some M&M's to press on top of the cookies just before baking.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to prevent breaking.
- Store in an airtight container to maintain softness and prevent them from drying out.
- For best results, use room temperature eggs to help them incorporate more smoothly into the dough.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
