Eggless Chocolate Chip Cookies with M&M
These easy Eggless chocolate chip cookies with M&M are light, chewy, and perfectly sweet. They are Gluten-Free and can be made Paleo, Vegan, and Keto too. The dark chocolate chips are rich and decadent, the candy-coated M&Ms add just the right amount of crunch. This easy cookie recipe is also low in sugar making them a great snack for any occasion.
Classic eggless chocolate chip cookies are always good, but even better?
When you load them with chocolate M&Ms.
I picked out pink M&Ms this time with Valentine’s Day just right around the corner!
But these M&M Cookies make fun and perfectly healthy dessert all year round.
They are gluten-free, can be made Vegan, Keto and Paleo.
This recipe tastes just as good as the store-bought ones. However, made with almond flour and almond butter, my version of M&M Chocolate chip cookies are way healthier.
Not only these Vegan cookies are made with all clean ingredients but are easy on the eyes too.
I am definitely planning on making them for Valentine’s Day. Of course, your Galentines too.
How to Make These Eggless Chocolate Chip Cookies
The basic ingredients you will need:
- Almond Flour
- Coconut Flour
- Almond Butter
- Coconut oil Melted
- Maple Syrup
- Apple Sauce
- Chocolate Chips and/or M&Ms (duhh)
First, in a medium mixing bowl, combine all the wet ingredients.
Next, in a separate bowl, whisk together all the dry ingredients until no clump left.
Then, fold in your chocolate chips and M & M’s.
Chill in the freezer for at least 20 minutes.
Scoop into cookie dough balls, and press a few chocolate chips and/or M&Ms on top. Lightly press the cookie dough balls down just a little bit.
Bake at 350 F for 12 – 13 minutes. Enjoy!
Note: You can make these keto-friendly by using sugar-free maple syrup and your favorite keto chocolate candies.
If you want to make these cookies festive with Valentine’s Day in mind, you can get the pretty pink and red M&Ms for this recipe.
Additionally, you could get the different color themes to make them for St. Patrick’s Day, Easter, you name it.
What Makes These M&M Cookies Healthy
Using coconut flour and almond flour in this recipe results in a low-carb cookie, as well as paleo-friendly and gluten-free.
These are pretty standard flours that I use in a lot of my recipes. Since they are gluten-free, vegan, keto and paleo-friendly, it fits most dietary needs or sensitivities.
Vegan recipes can sometimes be misleading in how healthy they actually are. I’ve seen a lot of vegan recipes that still contain a lot of sugars, so I really wanted to make sure that these were both vegan and low sugar.
Therefore, I used applesauce and maple syrup for these cookies because it eliminates the need for any processed or refined sugars while keeping the texture light and fluffy.
Make sure you use applesauce that doesn’t have any added sugars, since that will kind of defeat the purpose of using applesauce in the recipe in place of sugar.
Please note that the base of these cookies is vegan paleo and keto-friendly. However, the pink M&Ms used here are not. For a vegan option, you can replace them with your vegan-friendly chocolate M&Ms like these.
Why I Love M&M Chocolate Chip Cookies
I love that these cookies are so quick and easy to make, and they are a great low-sugar snack option.
You can pack them in your kids’ lunches, bring them into the office for a little treat, eat them for a midday pick-me-up or as a night-cap to satisfy your sweet tooth.
You can customize these tasty treats for any holiday or occasion by swapping out the different color M&Ms or keep them looking like the classic M&M cookies with a mix of all the colors.
Think red and green for Christmas, Blue for Hanukkah, pink and red for Valentine’s Day, green for St. Patrick’s Day, pastels for Easter… so many customizable options!
What are your favorite M & M’s? Leave a comment below?
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also like these other cookie recipes:
Get the recipe:Chocolate Chip M&M Cookies
- 1/4 cup smooth almond butter
- 1/4 cup coconut oil, melted and cooled
- 2 tbsp apple sauce
- 1/4 cup maple syrup **
- 3/4 cup almond flour, packed
- 3 tbsp coconut flour
- 2 -3 tbsp coconut sugar **, optional
- 1 tsp baking soda
- 1/4 cup Chocolate chips
- 1/4 cup M&Ms *
- Preheat the oven to 350 F
- In a medium mixing bowl, combine all the wet ingredients, almond butter, maple syrup, apple sauce, and coconut oil using a fork or a hand mixer.
- In a separate bowl, whisk together the dry ingredients - almond flour, coconut flour, coconut sugar, and baking soda. Make sure there is no clump left.
- Slowly pour the wet ingredients into the dry ingredients and gently stir until well combined. Fold in chocolate chips and half of the M&Ms
- Cover and chill in the freezer for at least 20 minutes or fridge for an hour.
- Scoop cookie dough into 8- 10 balls (I used this medium-size cookie dough scooper) onto prepared baking sheets leaving an inch in between. Using the remaining M&M's, press several onto the top of each mound of dough.
- Bake 12 - 13 minutes or until the top is slightly cracked and browned.
- Let the cookies cool for 5 minutes then transfer onto a cooling rack. They will firm up as they cool. Enjoy!
- * The well-known M&Ms are not vegan or paleo. You can omit it and use all vegan/paleo chocolate chips instead or use vegan "M&M" like the one suggested below.
- ** For Keto options, use keto-friendly maple syrup and granular sugar (suggested below).
- ** Press down the cookies before baking since they will not spread that much.
- Sift the dry ingredients or whisk until there is no clump left.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.