Mouthwatering almond flour chocolate chip cookies with "M&M's" are the perfect healthier cookie without artificial colors, refined sugar, and grain free. Slightly crispy, a lot chewy and perfectly buttery.
Oh. M. G. Do you guys see these cookies!? I mean seriously, are you even looking?!
Because I need to feel your excitement about these cookies. FEEL IT!
It is no secret that I love sweets. Desserts are not optional for me, they are a way of life. Ignoring cravings is a recipe for disaster in my opinion. Thinking you can go thru life eating salads and proteins and veggies and NEVER eating sugar is a waste of mental energy.
You can eat healthy AND eat cookies. You know why? Because of recipes just. like. this. This grain free gluten free chocolate chip cookie recipe is filled with ingredients that are actually good for you. No refined sugars, healthy fats found in grass fed butter, and no artificial dyes in the M&M wannabe candies.
Recipes just like this are exactly why I created sweet rustic bakes. I want to help you see how you can eat cookies, and still feel good. It isn't one or the other when it comes to health and feeling good. It's about balance, yo. As if you haven't ever heard that before.
I am not taking up tons of your time today talking about cookies and health. Cause these pictures should have already made you jump out of your seat, and into your kitchen by now.
And if you haven't, GET UP and go make these cookies.
Ingredients for Almond Flour Chocolate Chip Cookies with "M&M's"
- Almond flour- be sure to use finely ground flour not almond meal
- Tapioca flour
- Butter - unsalted, real deal butter and grass fed if you have it
- Coconut sugar
- A natural peanut M&M type candy - you can find these easily online, or at a local health food store ( I used these- affiliate link)
- Chocolate chips - any kind you like ( I used these- affiliate link)
- Baking soda
Note: If you can't find a natural chocolate covered candy these cookies are just as delicious without them. I tested both ways!
Step by step instructions
The really awesome news is you only need one bowl for these cookies!
- Start by pre-heating your oven to 350°F. Prepare two cookie sheets with parchment paper.
- Next gather your mixer. You can use a stand mixer or hand held mixer.
- Start with creaming together your butter and sugar. Let the butter and sugar cream about 3 minutes.
- With the mixer still running, add your egg and vanilla. Once these have combined and the mixture is smooth slow your mixer down to slow/medium speed.
- Begin to add your almond flour and tapioca flour ¼ cup at a time. Then add your salt and baking soda mixing until everything is just combined without over working.
- After everything is mixed you can add your chocolate chips. I did this with the mixer but you could also just fold the chocolate chips in by hand with a spoon.
- Use a tablespoon to scoop your cookies out. Make it a rounded full scoop. Place the cookie dough onto a prepared cookie sheet with parchment paper.
- NOTE these cookies do spread. Place them at least 3 inches apart to keep them from touching as they cook.
- Gently place 3 or so chocolate candies on each cookie before going into the oven. Because I used a chocolate covered peanut candy they were large, if you use a smaller candy coated chocolate or M&M you can add however many you would like.
- Bake for 10-11 minutes. The are ready to come out when they are golden but now brown, and the edges are the tiniest bit darker. If you like a crispier chocolate chip cookie you could leave in a little longer.
- Let cool on the cookie sheet for 5 minutes before removing with a spatula and placing on a cooling rack to cool the remainder of the way.
How to store
Store these cookies in a container that is not sealed all the way. Just leave the lid cracked open a little up to 3 days. Gluten free baked goods with almond flour tend to get softer when sealed in an airtight container. I kept mine in the freezer. See below.
How to freeze
The baked cookies froze perfectly! I just pulled them out as needed and let them thaw for a few minutes on the counter. I loved them this way as much as the day I baked them. The texture is best just a few minutes out of the freezer. The longer they are out of the freezer the softer the cookie becomes. They still taste great, but are very soft.
You could also place the cookie sheet with the prepared cookie dough balls into the freezer and freeze before cooking. When baking just note the cooking time will be longer. Keep an eye on them after 12 minutes.
Do I even need to remind you that Easter is coming up real soon and these cookies are perfectly colored for Easter. And if Easter isn't your thing, Spring is just around the corner, and Spring equals pastel colors too.
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