These flourless M&M cookies are made with cashew butter, almond flour, coconut flour, and brown sugar. Inspired by our other flourless cookies, they are chewy and absolutely delicious. These flourless M&M cookies are an updated recipe that originated in 2017. The new an improved recipe is based on our popular flourless chocolate chip cookies. We like to make these around the holidays and use red and green M&Ms, but you can really make them any time of year with any color M&Ms.
What is In Flourless M&M Cookies?
These cookies are made with cashew butter, eggs, fine almond flour, and a little bit of coconut flour. They are sweetened with brown sugar and a little bit of vanilla. Other than that, you need M&M!
Substitutions & Variations
We tested this recipe with both almond butter and cashew butter. Both types of nut butter will work, just know the flavor will vary by what nut butter is used. We do not recommend substituting any flour for the almond flour and coconut flour. It is a unique blend and works for this cookie! If you don’t have M&Ms on hand, chocolate chips will work, too.
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Tips for Flourless M&M Cookies
If your cookies are spreading too much, refrigerate the dough for 15-20 minutes. These cookies spread, so be aware of the placement of the cookie dough on the sheet pan. For this recipe to work, the consistency of your almond butter must be drippy. The consistency of the dough should be like classic cookie dough. If it’s not, you can add a tablespoon or two of coconut oil and that should do the trick!
Storage and Freezing Instructions
Let these cookies cool completely before storing them in an airtight container. Be sure the M&Ms are cooled before stacking them. Freezing instructions: Once the cookies have cooled place them into a freezer-safe bag and freeze for up to 3 months.
What to Serve with Flourless M&M Cookies
These cookies are best served alongside other delicious cookies. We recommend pairing these with soft gingerbread cookies, maple sugar cookies, or chocolate crinkle cookies.
Ingredients
Dry
1/2 cup finely ground blanched almond flour we recommend Bob’s Red Mill or the Kirkland Brand
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 cup plain M&Ms plus more for topping
coarse sea salt for topping
Instructions
First, preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.
Add the brown sugar, almond butter, and vanilla to a bowl and mix until combined. Add the egg and mix again. Then, add the dry ingredients to the bowl and mix until there are no white spots of flour. Add the melted coconut oil and mix again. Your dough should be similar to classic cookie dough. If it feels too dry, add 1 more tablespoon of melted coconut oil. If it feels a little too wet, you can add 1-2 more tablespoons of almond flour.
Use a 1.5-tablespoon cookie scoop to scoop dough into your hands. Roll it into a ball and slightly flatten it. Then, place it onto the baking sheet. These cookies will expand, so I like to do 8 per cookie sheet. Repeat until all the dough is gone. Add additional M&Ms (if you love chocolate) to the tops of each cookie and sprinkle with coarse sea salt.
Bake at 350ºF for 10-13 minutes, or until the cookies begin to turn golden brown on the outsides.
Let the cookies sit on the hot baking sheet for 5 minutes, then transfer them from the baking sheet to a cooling rack and let them cool for at least an hour before eating. As the cookies cool, they will firm up, so be sure to let this process happen.
Storage: let the cookies cool completely before storing them in an airtight container for up to 5 days.
Tips & Notes
If you are baking at altitude, the cook time may vary. The almond butter can be replaced with peanut butter or cashew butter, but the taste of the cookie will be different. For this recipe to work, the consistency of your almond butter must be drippy. The consistency of the dough should be like classic cookie dough. If it’s not, you can add a tablespoon or two of coconut oil and that should do the trick! If you use coconut sugar instead of brown sugar, you are more likely to need to use coconut oil as it absorbs more fat than brown sugar.* Do note that this variation will spread out more than the cookies with coconut flour, so make sure to only do 8 cookies per sheet! These cookies will come out with a chewier texture. If your cookies are spreading too much, refrigerate the dough for 15-20 minutes. These cookies spread, so be aware of the placement of the cookie dough on the sheet pan.
Nutrition facts
Calories: 201kcal
Carbohydrates: 22g
Protein: 4g
Fat: 12g
Fiber: 2g
Sugar: 18g
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