Crisp with a sweet crunch from a roll in sanding sugar, these Gluten Free M&M Cookies are as easy as they are completely addictive.
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When I first came up with these cookies as part of my Gluten Free Butter Cookies Five Ways, I thought they would be my least favorite of all the cookies. To my surprise, I was completely wrong. They were actually the most addictive little crunchy cookies that I couldn't seem to stop eating, one after the other after the other. And just like that, these little unassuming delights had become one of my favorite cookies of all time, right up there with my chocolate chip cookies (which have reigned supreme for well over 20 years).
the ingredients you'll need
- Kim's gluten free all purpose flour blend - a store bought blend may be used, but has not been tested.
- Butter - you can use a dairy-free butter alternative.
- Powdered sugar - using powdered sugar instead of granulated sugar makes the cookies much more "short", which means more crumbly and crispy.
- Egg whites - we'll only need the whites for this recipe, so save the yolks for another recipe, such as French buttercream, easiest ever creme brulee, or brioche.
- M&M's - apparently there is some concern from some people that M&M's are not gluten free. I have never known this to be true. Sure, they don't state gluten free on the label, but on their website they state there is no gluten in regular M&M's. If there was concern for cross contamination, they would list "may contain wheat, etc" directly on the package. However, if you are concerned, then by all means don't add the M&M's.
Let's Make Cookies!
Cream butter and sugar until smooth. Add vanilla and egg white and mix until well incorporated. Add dry ingredients, followed by mini M&M's.
Roll into 2 tight logs in parchment paper and refrigerate just until slightly firm but still tacky, 30 minutes to an hour.
Remove dough from refrigerator and unwrap. Sprinkle sanding sugar on parchment and roll log of dough in the sanding sugar to coat. Rewrap and refrigerate until firm, 1-2 hours.
Slice dough into roughly ½-inch thick slices. Place on parchment-lined baking sheet and bake at 350 degrees for 12-15 minutes, or until set in the middle. Cool on wire racks.
Frequently Asked Questions
Yes, once the dough has been rolled out into a log, wrap it first in the parchment and then tightly in plastic wrap. Freeze for up to 3 months. On baking day, remove from the freezer and thaw on the counter enough to slice the cookies and bake.
Up to one week.
No, you can leave out either and just slice and bake them as butter cookies. Baking time will be the same.
Yes, feel free to add any candy or even nuts. Small pieces work best.
more gluten free cookies to try
- Perfect Gluten Free Gingerbread Cookies
- Gluten Free Cut Out Sugar Cookies
- Gluten Free Biscoff Style Cookies
- Perfect Gluten Free Ricotta Cookies
- Gluten Free French Butter Cookies
- Ultimate Gluten Free Ginger Cookies
- Perfect Gluten Free Snickerdoodles
- Gluten Free Mexican Wedding Cookies
- Thick and Chewy Gluten Free Oatmeal Raisin Cookies
For an easy slice-and-bake style cookie, try these Gluten Free M&M Cookies. I bet you won't be able to stop at just one!
Gluten Free M&M Cookies
Ingredients
- 3⅓ sticks (375g) butter, softened (a dairy-free butter alternative may be substituted, but has not been tested)
- 1¼ cups (150g) powdered sugar
- 1 large egg white, at room temperature
- 3¼ cups (455g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested--use weight measurements for best results if substituting)
- ½ tablespoon vanilla bean paste or vanilla extract
- ¼ teaspoon kosher salt
- 1 9.4 oz (266g) bag mini M&M's*** (please see Notes below)
- sanding sugar for coating, optional
Instructions
- In a large bowl, cream butter until smooth. Add powdered sugar and vanilla and mix well. Add egg whites and mix until incorporated. The mixture will look a little curdled, which is normal.
- Combine salt with flour and add flour in butter mixture in three increments, beating well after each. Add mini M&M's and mix on low until well dispersed.
- Divide dough between two sheets of plastic wrap (or parchment paper) and roll dough into a log roughly 12 inches long and 2-2½ inches wide.
- Pour a couple of tablespoons of sanding sugar onto parchment and roll log of dough in the sugar to cover completely. You may need to do this a couple of times until it's well covered.
- Roll log of dough up in parchment paper and then in a sheet of plastic wrap and refrigerate until firm, 1-2 hours.
- Preheat oven to 350°F.
- Cut out rounds of dough approximately ½-inch thick. Place on parchment-lined baking sheet.
- Bake for 12-15 minutes, until set in the middle. Cool completely.
MC says
Smarties ARE NOT gluten free but M&Ms are. Yipee! I've been eating M&Ms for years.
Terri says
M & M's are not safe for celiac or wheat allergy. They are not labeled gluten free. The company says they may be cross contaminated.
Kim says
In America, they are gluten free. Here is the link to their website that lists clearly that they are gluten free: https://www.mms.com/en-nl/faq I've been eating them for years.
Jodie Sadowsky says
You might want to mention that m&ms are not marked gluten free or considered celiac-safe.
Kim says
I've never heard of this. I'm celiac and have been for over 12 years and I've been eating m&ms ever since. While they may not be marked gluten free, here is a link to their website, which states they do not contain any gluten: https://www.mms.com/en-nl/faq Also, on celiac.com, they've tested them with the Nima and found none to have measured any gluten. I will put a disclaimer on the recipe, but I've eaten many things that don't actually state they are gluten free. If there is a cross contamination concern, products will list this on the packaging, i.e. may contain wheat, etc.