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!
Servings: 12 Cookies
Calories: 160kcal
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
Instructions
- In a large-sized bowl add almond butter, egg, coconut oil, maple syrup, vanilla extract, almond extract and mix with a hand or stand mixer for about 30 seconds, or until everything is combined and smooth.¼ cup Almond Butter, ¼ cup Coconut Oil, 1 Egg, 4 tablespoon Maple Syrup, 1 teaspoon Vanilla Extract, ¼ teaspoon Almond Extract
- To the mixture add almond flour, baking powder, baking soda, cinnamon, and salt. Stir to combine.½ teaspoon Cinnamon, 1 ¼ cup Almond Flour, ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Sea Salt
- Fold in the Gem candies and place the dough in the fridge for 10-15 minutes.½ cup Chocolate Gems
- 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.
Notes
Expert Tips And Tricks
- Almond Flour: For best results, use super fine almond flour for the best texture.
- Chill time: This is a super sticky dough. The chill time helps the cookies keep their shape.
- Don’t Overbake: Keep an eye on the cookies toward the end of baking. If they’re overbaked, they can become too dry.
Nutrition
Calories: 160kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 60mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 0.003mg | Calcium: 63mg | Iron: 1mg
