The Best "M&M" Almond Flour Cookies (Soft And Chewy)

These scrumptious M&M Almond Flour Cookies are a Mrs. Fields copycat cookie adaptation using wholesome ingredients that will bring you right back to your own childhood mall-days. They’re soft, chewy, and incredibly easy to make! I love making a batch while reliving some of my best childhood memories!

One of my favorite memories growing up is being at the mall with my mom and getting a whiff of fresh-baked cookies coming from Mrs Fields cookie shop. You remember those?? We’d get off the escalator and I’d gently pull her arm to go left. She always obliged, and we’d each have a soft, warm M&M cookie, always my favorite, while we shopped.

Now I like to pass those memories on by making this easy and better-for-you version. This Mrs. Fields-inspired recipe uses wholesome ingredients and contains no refined sugar. It’s gluten-free as well, not that you would know from the amazing taste and chewy texture!

If you are looking for more easy gluten-free cookie recipes, check out my Brown Butter S'Mores Cookies, Chocolate Chip Cookies Without Brown Sugar or my Gluten-Free Monster Cookies.

Ingredients

• Almond Butter: You will want to use plain-creamy almond butter that is well mixed. I use my Easy Homemade Almond Butter .
• Egg: Room temperature if time permits. When shopping for eggs, look for pasture raised eggs.
• Coconut Oil: You can substitute unsalted butter or ghee, however, the unrefined coconut oil gives the cookie a hint of extra sweetness.
• Maple Syrup: If possible, organic pure maple syrup with no additives is best.
• Vanilla Extract & Almond Extract: Use quality extracts for the best flavors. The vanilla adds a touch of sweetness and the almond extract helps bring out a nice almond flavor.
• Cinnamon: Cinnamon adds a nice subtle warmth that you can't replicate with anything else!
• Almond Flour: I prefer Bob's Red Mill Super Fine Almond Flour, but any fine Almond Flour will be great. I’ve used both the super fine and regular almond flour. The regular bag of almond flour made the cookie a bit grainy, though still delicious. 
• Baking Powder & Baking Soda: Make sure these are fresh and in-date for best rise results
• Sea Salt: Any sea salt will work, however, something like Real Salt is a great option.
• Chocolate Gems: I used Unreal Milk Chocolate Gems in place of traditional M&M’s, as Unreal does not contain soy or any artificial coloring. They color their candy by using natural ingredients such as beets, turmeric, and radish juice.

See the recipe card for full information on ingredients and quantities.

How to Make Gluten-Free M&M Almond Flour Cookies

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. In a large mixing bowl add almond butter, egg, coconut oil, maple syrup, vanilla extract, almond extract and cinnamon and mix with a hand or stand mixer for about 30 seconds, or until everything is combined and smooth. 

Step 2. To the wet ingredients mixture, add the almond flour, baking powder, baking soda, and salt. Stir to combine the wet and dry ingredients well.

Step 3. Fold in the Gem candies and place the dough in the fridge for 10-15 minutes.

Step 4. Line the cookie sheet with parchment paper and preheat the oven to 350 degrees.

Step 5. Using an ice cream or cookie scoop, measure dough into 12 balls and place each ball on the lined baking sheet. Gently press down on the cookie dough balls to slightly flatten the top of the cookies and top with a few extra candy pieces.

Step 6. Bake the cookies for 10-12 minutes or until the cookies have soft centers and slightly crispy edges. Let the cookies cool for 5 minutes on the baking sheet then carefully transfer to a wire rack to cool completely. 

 Serving Suggestions For Gluten-Free M&M Cookies

• With Milk: You can serve these cookies with regular dairy or plant-based milk, or try my Homemade Vanilla Cashew Milk.
• Coffee Or Tea: They go great with my Dairy Free Pumpkin Latte, Iced Maple Latte, or Peppermint Matcha Latte.
• Ice Cream Sandwiches: Use these gluten-free cookies to make amazing ice cream sandwiches.
• Dessert Platter: Add these to your next dessert bar alongside, Sourdough Discard Brownies, Pear And Apple Galette or Mini New York Cheesecakes.

Storage And Reheating

• Storage: The cookies can be stored in an airtight container or ziplock bag on the counter for 3 days and in the fridge for up to 1 week.
• Freezing: You can also make a batch and store them in the freezer for up to 3 months.
• Reheating: To reheat, place them on a baking sheet and heat in a 250 degree oven for 3-5 minutes, or until warmed through.