These easy chocolate chip M&M cookies are light, chewy, and perfectly sweet. They are Gluten-Free and can be made Paleo, Vegan, and Keto too. The chocolate chips are decadent and gooey while the candy-coated M&Ms add a subtle crunch. They are low in sugar making them a great snack for any occasion.
Classic chocolate chips 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 Vegan Chocolate Chip M&M Cookies
The basic ingredients you will need:
- Almond Flour
- Coconut Flour
- Tapioca Flour
- Almond Butter
- Maple Syrup
- Apple Sauce
- Chocolate Chips and M&Ms (duhh)
You simply whip up all of the ingredients in one bowl, then fold in your chocolate chips and M & M’s.
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 pick out all of the pretty pink and/or red M&Ms for this recipe. You could pick out all of the green ones and make them for St. Patrick’s Day too!
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:
- 1/4 cup smooth almond butter
- 1/4 cup coconut oil (melted)
- 2 tbsp apple sauce
- 1/4 cup maple syrup
- 1 1/3 cup almond flour (packed)
- 2 tbsp coconut flour
- 2 tbsp tapioca flour
- 2 -3 tbsp coconut sugar *
- 1 tsp baking powder
- 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 using a fork or a hand mixer. In a separate bowl, whisk together all the dry ingredients except for the chocolate chips and M&Ms.
- 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 10 - 15 minutes or fridge for half an hour.
- Scoop cookie dough into 12 balls (I used this medium-size 2-inch cookie dough scooper). Press down with the palm of your hand and place 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 11 - 12 minutes. Then broil for 1 minute to make the top a little crispy and browned.
- Let the cookies cool for 5 minutes then transfer onto a cooling rack. They will firm up as they cool. Enjoy!
- * I usually find 1 - 2 tablespoons of coconut sugar are enough, but you can add more to taste.
- ** Press down the cookies before baking since they will not spread that much.
- You can use vegan "M&M" like the one suggested below.
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Amount Per Serving: Calories: 208Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 43mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 6g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.