Growing up, I LOVED M&M Cookies, and the more M&M’s the better. The smell of a fresh batch of cookies coming from Mrs. Field’s Cookies at the Mall are ingrained in my memory forever. These cookies are inspired by one of my favorite childhood treats, but a bit on the lighter side with a much cleaner twist. If you are a fan of M&M cookies, I think you will enjoy this version.
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Ingredients
Almond Butter: You will want to use a plain-creamy almond butter that is well mixed. I use my homemade version which you can find here.
Egg: Room temperature if time permits.
Coconut Oil: You can substitute butter or ghee, however the coconut oil gives the cookie a hint of extra sweetness.
Maple Syrup: If possible, organic maple syrup with no additives is best.
Vanilla Extract
Almond Extract
Cinnamon
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, which made the cookie a bit grainy, though even still delicious.
Baking Powder
Baking Soda
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.
Optional:
Collagen Peptides: This is totally optional, however I like adding a couple of scoops of Vital Proteins Collagen Peptides to the dough to sneak in some extra nutrients.
Instructions
You will need 1 large mixing bowl, either a hand or stand mixer, a baking sheet, measuring cups and spoons, parchment paper, spatula and an ice cream scoop.
- In a large-sized 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.
- To the mixture add almond flour, baking powder, baking soda, salt and collagen peptides if using. Stir to combine.
- Fold in the Gem candies and place the dough in the fridge for 10-15 minutes.
- Line the baking sheet with parchment paper and preheat the oven to 350 degrees.
- Using an ice cream scoop, measure dough into 12 balls and place each ball on the parchment lined baking sheet. Gently press down on dough to slightly flatten and top each cookie with a few extra candies.
- Bake for 10-12 minutes or until slightly golden brown. Let cool and enjoy.
How to Serve
Allow cookies to cool for about 10 minutes and enjoy!
How To Store
You can store these "M&M" Almond Flour Cookies in a food storage container and leave them on the counter or in the fridge. I personally like keeping them in the fridge and then removing them 30 minutes before I want to enjoy one.
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I hope you enjoy this recipe. If you have a moment please leave a comment or hashtag it on Instagram #simpleandfraiche.
“M&M” Almond Flour Cookies
Equipment
- Large Mixing Bowl
- Hand or Stand Mixer
- Baking Sheet
- Measuring Cups and Spoons
- Parchment Paper
- Spatula
- Ice Cream Scoop
Ingredients
- ¼ cup Almond Butter
- ¼ cup Coconut Oil melted
- 1 Egg
- 4 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract optional
- ½ teaspoon Cinnamon
- 1 ¼ cup Almond Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Sea Salt
- ½ cup Chocolate Gems
- 2 scoops Collagen Peptides optional
Instructions
- In a large-sized 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.
- To the mixture add almond flour, baking powder, baking soda, salt and collagen peptides if using. Stir to combine.
- Fold in the Gem candies and place the dough in the fridge for 10-15 minutes.
- Line the baking sheet with parchment paper and preheat the oven to 350 degrees.
- Using an ice cream scoop, measure dough into 12 balls and place each ball on the parchment lined baking sheet. Gently press down on dough to slightly flatten and top each cookie with a few extra candies.
- Bake for 10-12 minutes or until slightly golden brown. Let cool and enjoy.
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