I am a big fan of dark chocolate M&M’s, but you can use any type (or organic alternative) you prefer to make these gluten-free cookies. This recipe differs from my chocolate chip cookie recipe, using less sugar to compensate for the sweet candy and a thicker cookie well suited for the M&M’s. The recipe makes about 3 dozen cookies.
Ingredients:
- 1 C butter
- 1 C brown sugar
- 3 eggs
- 1 ½ C white rice flour
- 1 C tapioca flour
- 1 C sorghum flour
- ½ C almond flour
- 1 T baking powder
- 1 t xanthan gum
- 10 oz bag of M&M’s
Preheat oven to 350 degrees.
Mix butter and brown sugar. Add eggs and mix thoroughly. Add flours, baking powder, and xanthum gum all at once, then mix until smooth. Add M&M’s and mix to distribute evenly through dough.
Roll into one inch balls and then press to 1/2″ thickness on parchment-covered baking sheet. Bake at 350 for 12 – 14 min.
Enjoy!
