These cookies are a major accomplishment!! Im so so proud of them. I know you guys are absolutely going to love them. M&m.s are not vegan of course- that’s the only part of this recipe that you’ll need to change to make them dairy free. Unreal dark chocolate morsels are fantastic and sold at Whole Foods! There’s also a brand called Nono’s and they have some green and white mint flavored vegan mock m&m’s.
I’ll update the post with more info on that in a few hours!! xoxxo- Brittany
Lets talk ingredients:
Better Batter Original Blend: I opted for this flour as I have found its a dream for bread recipes and is rises so nicely! Natalie (the company owner) has since released a new artisan blend that does not have any gum in it. It uses psyllium husk instead. I bought a bag- but have not done enough testing with it to know if it will sub properly cup for cup in my bread recipes using the original blend.
I typically buy my better batter on amazon. This time of year it seems to sell out as Amazon keeps running out of stock for a day or two!But, I believe Walmart carries it in the store & I have ordered it from the Walmart website to ship to my house. I’m always nervous to order from Walmart (Never do store pickup haha. Its always a nightmare at my store anyways). But, shipping direct to my house seems to be pretty quick and dependable.
Butter
You can make these cookies with regular salted butter If dairy isn’t a concern for you. IF you are making them dairy free like I did please use Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.
I know you’re going to ask me if you can use another gluten free flour blend.
And well.. its really risky. I know this much - no gluten free all purpose blend is the same or performs the same. There’s big differences between better batter and King Arthur (which have become my go to’s). So if you make changes the cookies will turn out quite different. Cookies are especially finicky and the smallest changes can make them spread too much or not enough. So I really do recommend sticking with what I have posted!
Important Notes:
If you are egg free or vegan and want to dive into these cookies without having to shop for or order vegan m&m's please feel free to use 1 cup of dairy free/vegan chocolate chips instead! (plus extra to press into the tops of the cookies before baking :) These are excellent just as chocolate chip cookies too. Depending on the size of your chips your cookies will spread more or less than mine -but any size will work and taste great. The smaller the chips the more the cookies spread, the bigger the chips the less they spread. You could also chop up & stir in gluten free Oreo's (they are vegan!).
I put this cookie dough to the test a number of ways. I tested out letting my butter get pretty melty before adding it to the mixing bowl, I tried room temperature butter, I didn't chill the dough, I chilled the dough for 30 minutes and even chilled it overnight. Every single version turned out wonderful! The only difference of course was slight changes in how much they spread. But that didn't hurt the texture or the final look of them in any shape or form. As long as you follow the gram measurements EXACTLY then the temperature of the ingredients and the dough is extremely forgiving and flexible. The only thing to know Is that chilled dough spreads a little bit less. Freshly made dough spreads the most (that's the version that I have pictured here!) But truly, do what works best for your schedule. If you want to make the dough a day or two ahead and stick it in the fridge? Go for it. I would just recommend storing it in a sealed container..not just in a bowl covered with ceran wrap. If its not well sealed it will absolutely dry out and they won't turn out the same. If you want to chill the dough for 1 hour or less- then feel free to just throw some ceran wrap over the top of your mixing bowl.
Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35
Perfect Every Time Gluten Free & Vegan Chocolate Chip m&m Cookies
Yield: 18-20 Cookies
Author: Brittany Angell
Prep time: 20 MinCook time: 16 MinTotal time: 36 Min
Creating a gluten free & vegan cookie to turn out with the perfect amount of spread is a task! I am incredibly proud of this recipe and I know you will absolutely love these cookies. They are tender in the center, crispy on the edges & look beautiful every time they come out of the oven. Keep in mind that m&m's are not vegan- check out the two options that I included to use instead in the post. PLEASE use the gram measurements. It is the only way to ensure your cookies will turn out perfect every time.
Ingredients
Flax Egg (make this first)
3 Tbsp Water (38 grams)
1 Tbsp Golden Flaxmeal (7 grams)
Cookie Dough
1/2 Cup (8 tbsp/ 1 stick) Softened Salted Butter or Earth Balance Vegan Buttery Sticks *other vegan brands may cause the cookies to spread more or less,
69 grams Brown Sugar (6 tbsp)
85 grams Organic Cane Sugar (6 tbsp)
1 Tsp (5 grams) Vanilla Extract
1/2 Tsp Salt
1 Tsp Double Acting Baking Powder
190 grams Gluten Free Better Batter Original Blend All Purpose flour. (about 1 1/4 cup + 3 tbsp)
1/2 cup mini m&m's or a vegan sub (plus 1/4 cup more to press into the tops of cookies)
1/2 cup Mini Chocolate Chips (Regular or Vegan). Any size may be used- I just personally liked the mini size with the m&m's.
Instructions
Make your flax egg. Add the water to a small bowl and microwave it for 15-20 seconds. Stir in the flax and set aside to cool.
If you plan to make the cookies right away preheat the oven to 325 degrees & line 2 large baking sheets with parchment. (see notes below about making the dough ahead.)
Add to the bowl of a stand mixer (or a large bowl using a hand mixer) the softened butter, sugars and vanilla. Mix on high creaming them together for 30-60 seconds. Add in the Salt, baking powder and flour. Making sure to be extremely precise with your gram measurements. Mix again starting on low moving up to high until your cookie dough is smooth.
Fold in (by hand) the m&ms and chocolate chips. I find that just barely stirring them in throughout the dough yields the prettiest cookies.
Using a cookie scoop that holds about 1 1/2 tbsp of dough. Scoop the cookies out and divide them between the two trays. (9-10 per tray) evenly spacing them out giving them room to spread. Press 4-5 m&m's or chocolate chips into the tops of them (so that when they spread some m&m's remain on top).
Bake them in the oven 1 tray at a time on the middle rack of your oven. 15-16 minutes until the edges are just golden. Pull them from the oven and give the pan a little wack or two - which will allow sections of the cookies to sink (making them prettier!). Allow them to cool fully before removing from the tray. Repeat with the second tray.
Store the cookies at room temperature in a sealed container OR freeze them for up to 30 days.
Notes
Important Notes:
If you are egg free or vegan and want to dive into these cookies without having to shop for or order vegan m&m's please feel free to use 1 cup of dairy free/vegan chocolate chips instead! (plus extra to press into the tops of the cookies before baking :) These are excellent just as chocolate chip cookies too. Depending on the size of your chips your cookies will spread more or less than mine -but any size will work and taste great. The smaller the chips the more the cookies spread, the bigger the chips the less they spread. You could also chop up & stir in gluten free Oreo's (they are vegan!).
I put this cookie dough to the test a number of ways. I tested out letting my butter get pretty melty before adding it to the mixing bowl, I tried room temperature butter, I didn't chill the dough, I chilled the dough for 30 minutes and even chilled it overnight. Every single version turned out wonderful! The only difference of course was slight changes in how much they spread. But that didn't hurt the texture or the final look of them in any shape or form. As long as you follow the gram measurements EXACTLY then the temperature of the ingredients and the dough is extremely forgiving and flexible. The only thing to know Is that chilled dough spreads a little bit less. Freshly made dough spreads the most (that's the version that I have pictured here!) But truly, do what works best for your schedule. If you want to make the dough a day or two ahead and stick it in the fridge? Go for it. I would just recommend storing it in a sealed container..not just in a bowl covered with ceran wrap. If its not well sealed it will absolutely dry out and they won't turn out the same. If you want to chill the dough for 1 hour or less- then feel free to just throw some ceran wrap over the top of your mixing bowl.
Did you make this recipe?
Tag @bakingangell on instagram and hashtag it #bakingangell
Make your flax egg. Add the water to a small bowl and microwave it for 15-20 seconds. Stir in the flax and set aside to cool.
If you plan to make the cookies right away preheat the oven to 325 degrees & line 2 large baking sheets with parchment. (see notes below about making the dough ahead.)
Add to the bowl of a stand mixer (or a large bowl using a hand mixer) the softened butter, sugars and vanilla. Mix on high creaming them together for 30-60 seconds. Add in the Salt, baking powder and flour. Making sure to be extremely precise with your gram measurements. Mix again starting on low moving up to high until your cookie dough is smooth.
Fold in (by hand) the m&ms and chocolate chips. I find that just barely stirring them in throughout the dough yields the prettiest cookies.
Using a cookie scoop that holds about 1 1/2 tbsp of dough. Scoop the cookies out and divide them between the two trays. (9-10 per tray) evenly spacing them out giving them room to spread. Press 4-5 m&m's or chocolate chips into the tops of them (so that when they spread some m&m's remain on top).
Bake them in the oven 1 tray at a time on the middle rack of your oven. 15-16 minutes until the edges are just golden. Pull them from the oven and give the pan a little wack or two - which will allow sections of the cookies to sink (making them prettier!). Allow them to cool fully before removing from the tray. Repeat with the second tray.
Store the cookies at room temperature in a sealed container OR freeze them for up to 30 days.
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Gf + vegan m&m chocolate chip cookies
These cookies are a major accomplishment!! Im so so proud of them. I know you guys are absolutely going to love them. M&m.s are not vegan of course- that’s the only part of this recipe that you’ll need to change to make them dairy free. Unreal dark chocolate morsels are fantastic and sold at Whole Foods! There’s also a brand called Nono’s and they have some green and white mint flavored vegan mock m&m’s.
I’ll update the post with more info on that in a few hours!! xoxxo- Brittany
Lets talk ingredients:
Better Batter Original Blend: I opted for this flour as I have found its a dream for bread recipes and is rises so nicely! Natalie (the company owner) has since released a new artisan blend that does not have any gum in it. It uses psyllium husk instead. I bought a bag- but have not done enough testing with it to know if it will sub properly cup for cup in my bread recipes using the original blend.
I typically buy my better batter on amazon. This time of year it seems to sell out as Amazon keeps running out of stock for a day or two! But, I believe Walmart carries it in the store & I have ordered it from the Walmart website to ship to my house. I’m always nervous to order from Walmart (Never do store pickup haha. Its always a nightmare at my store anyways). But, shipping direct to my house seems to be pretty quick and dependable.
Butter
You can make these cookies with regular salted butter If dairy isn’t a concern for you. IF you are making them dairy free like I did please use Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.
I know you’re going to ask me if you can use another gluten free flour blend.
And well.. its really risky. I know this much - no gluten free all purpose blend is the same or performs the same. There’s big differences between better batter and King Arthur (which have become my go to’s). So if you make changes the cookies will turn out quite different. Cookies are especially finicky and the smallest changes can make them spread too much or not enough. So I really do recommend sticking with what I have posted!
Important Notes:
If you are egg free or vegan and want to dive into these cookies without having to shop for or order vegan m&m's please feel free to use 1 cup of dairy free/vegan chocolate chips instead! (plus extra to press into the tops of the cookies before baking :) These are excellent just as chocolate chip cookies too. Depending on the size of your chips your cookies will spread more or less than mine -but any size will work and taste great. The smaller the chips the more the cookies spread, the bigger the chips the less they spread. You could also chop up & stir in gluten free Oreo's (they are vegan!).
I put this cookie dough to the test a number of ways. I tested out letting my butter get pretty melty before adding it to the mixing bowl, I tried room temperature butter, I didn't chill the dough, I chilled the dough for 30 minutes and even chilled it overnight. Every single version turned out wonderful! The only difference of course was slight changes in how much they spread. But that didn't hurt the texture or the final look of them in any shape or form. As long as you follow the gram measurements EXACTLY then the temperature of the ingredients and the dough is extremely forgiving and flexible. The only thing to know Is that chilled dough spreads a little bit less. Freshly made dough spreads the most (that's the version that I have pictured here!) But truly, do what works best for your schedule. If you want to make the dough a day or two ahead and stick it in the fridge? Go for it. I would just recommend storing it in a sealed container..not just in a bowl covered with ceran wrap. If its not well sealed it will absolutely dry out and they won't turn out the same. If you want to chill the dough for 1 hour or less- then feel free to just throw some ceran wrap over the top of your mixing bowl.
Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35
Perfect Every Time Gluten Free & Vegan Chocolate Chip m&m Cookies
Ingredients
Instructions
Notes
Important Notes:
If you are egg free or vegan and want to dive into these cookies without having to shop for or order vegan m&m's please feel free to use 1 cup of dairy free/vegan chocolate chips instead! (plus extra to press into the tops of the cookies before baking :) These are excellent just as chocolate chip cookies too. Depending on the size of your chips your cookies will spread more or less than mine -but any size will work and taste great. The smaller the chips the more the cookies spread, the bigger the chips the less they spread. You could also chop up & stir in gluten free Oreo's (they are vegan!).
I put this cookie dough to the test a number of ways. I tested out letting my butter get pretty melty before adding it to the mixing bowl, I tried room temperature butter, I didn't chill the dough, I chilled the dough for 30 minutes and even chilled it overnight. Every single version turned out wonderful! The only difference of course was slight changes in how much they spread. But that didn't hurt the texture or the final look of them in any shape or form. As long as you follow the gram measurements EXACTLY then the temperature of the ingredients and the dough is extremely forgiving and flexible. The only thing to know Is that chilled dough spreads a little bit less. Freshly made dough spreads the most (that's the version that I have pictured here!) But truly, do what works best for your schedule. If you want to make the dough a day or two ahead and stick it in the fridge? Go for it. I would just recommend storing it in a sealed container..not just in a bowl covered with ceran wrap. If its not well sealed it will absolutely dry out and they won't turn out the same. If you want to chill the dough for 1 hour or less- then feel free to just throw some ceran wrap over the top of your mixing bowl.
Did you make this recipe?
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