Chocolate Chip M&M Cookies {Eggless}
These easy Eggless chocolate chip cookies with M&M are light, chewy, and perfectly sweet. The dark chocolate chips are rich and decadent, the candy-coated M&Ms add just the right amount of crunch.
Servings: 12
Calories: 204kcal
Ingredients
Wet Ingredients
- 1/4 cup smooth almond butter
- 1/4 cup coconut oil melted and cooled
- 2 tbsp apple sauce
- 1/4 cup maple syrup **
Dry Ingredients
- 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 *
Instructions
- 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!
Notes
- ** 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.
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 110mg | Fiber: 2g | Sugar: 13g