These gluten free M&M cookies are soft, chewy and utterly satisfying. The dough comes together quickly, and the result is a classic cookie with colorful candy pieces and a tender center.
There is something comforting about warm cookies fresh from the oven. These gluten-free M&M cookies fill the house with a cozy, sweet aroma and deliver a soft, chewy bite that highlights the candy pieces without overpowering them. They are simple to make and perfect for sharing, gifting, or keeping in the freezer for whenever a cookie craving hits.
What makes this cookie recipe so good:
- Balanced thickness. These cookies rise just enough to stay thick and tender without becoming cakey or flat.
- Quick and easy. The dough takes about fifteen minutes to mix, so you can have cookies on the tray and in the oven in no time.
- M&M-forward flavor. There’s no peanut butter or strong competing flavor—just buttery cookie dough and bright candy pieces.
Essential ingredients
- Unsalted butter — room temperature for easy creaming.
- Sugar — granulated sugar for structure and crisp edges.
- Brown sugar — adds moisture and chewiness.
- Large egg — standard large size unless otherwise noted.
- Gluten-free all-purpose flour blend — a 1:1 gluten-free blend works best for texture. I use Bob’s Red Mill 1:1 All-Purpose Gluten-Free Flour for consistent results.
- Baking soda — gives lift and a light crumb.
- Kosher salt — balances sweetness and enhances flavor.
- M&M’s — use your preferred brand and check the package if you need a certified gluten-free variety.
Expert tips
- Bake at 375°F. A slightly higher oven temperature helps the cookies set quickly so they stay thick while using a modest amount of flour.
- Let cookies rest briefly before moving. After baking, let each pan sit for a few minutes so cookies firm up and are easier to transfer to a rack.
- Don’t overbake. Remove cookies when the edges are golden and the centers still look slightly underdone — they finish setting as they cool.
- Use a portion scoop. A small scoop creates uniform cookies that bake evenly and look consistent.
- Give them space on the pan. These cookies spread, so leave ample room between scoops — six per sheet pan is a good rule.
Other gluten free cookie recipes
- Almond Flour Chocolate Chip Cookies
- Flourless Oatmeal Cookies
- Gluten Free Double Chocolate Cookies
- Gluten Free Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies (great if you want peanut butter M&M versions)
Gluten Free M&M Cookies
Soft, chewy gluten-free M&M cookies that come together quickly and bake up thick with a tender center. Makes about 15 cookies.
Prep Time: 12 mins
Cook Time: 9 mins
Servings: 15 cookies
Course: Dessert
Cuisine: American
Equipment
- Stand mixer with paddle attachment or handheld mixer
- Measuring cups and spoons
- Spatula
- Baking sheet lined with silicone mat or parchment
Ingredients
- 8 tbsp unsalted butter, room temperature (1 stick)
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 cup gluten-free 1:1 all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup M&M’s
Instructions
- Preheat the oven to 375°F (190°C).
- Cream the room-temperature butter with the granulated and brown sugars on medium speed for about three minutes, scraping the bowl halfway through. Add the egg and beat until fully incorporated, scraping the sides as needed.
- Add the gluten-free flour, baking soda, and salt, then mix on medium speed until a cohesive cookie dough forms.
- Fold in the M&M’s briefly so they are evenly distributed throughout the dough.
- Using a small portion scoop, place scoops of dough onto a lined baking sheet, leaving plenty of room for spreading. I bake six cookies per sheet for best results.
- Bake 9–10 minutes, or until the edges are golden and the centers still look slightly underdone. Allow cookies to rest on the pan for several minutes to set, then transfer to a cooling rack or plate.
- Enjoy warm or store in an airtight container once fully cooled.
Notes
If you use a larger scoop, the baking time will increase. Pull the cookies when the edges are brown and the centers appear a touch underbaked; they will finish setting as they cool.