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GF Peanut Butter M&M Cookies

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I’ve really been craving an m&m cookie. Not just today, or this week, but for months! When you eat GF you can’t just go to the store and buy some m&m cookies. You’ve gotta make them. So I did! And they were delicious and worth the wait!

Gluten-Free-M&M-Cookie-Sq

For how much I enjoy cooking, I really don’t enjoy getting out a dozen different flours/starches just to make some cookies. When I open the flour bags, a big cloud of flour always appears, and then ends up all over my shirt. No matter how hard I try to be careful and clean the counter top still ends up with a white flour coating. This is why most of my baking recipes are very simple, and my eBook only uses all purpose GF flour. Less flours = less chance for a mess.

I was thinking over how to make a GF m&m cookie without messing around with lots of flours. I had a few ideas, but the quickest and easiest was to use my Peanut Butter Cookie as the base of the recipe. With only 5 ingredients, none of which are flour, you can’t get much simpler! Especially for a gluten free cookie!

Peanut-Butter-m&m-Cookie-Sheet

With the exception of the m&ms, the five ingredients in these cookies are all pantry staples. Maybe other people keep m&ms on hand, but I don’t. And, being the thrifty shopper that I am, I waited for m&ms to go on sale before I bought them for this recipe. I was really ready for an m&m cookie by time I actually got around to making them.

It’s easy to whip up a batch in under half and hour, start to finish. Great for a last minute dessert or when you want to impress with soft, warm, freshly baked cookies and don’t have time for something complicated. Enjoy!

Peanut-Butter-m&m-Cookie-Tall

Gluten Free Peanut Butter M&M Cookies

Ingredients
  • 1 c creamy peanut butter
  • 3/4 c brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 c mini m&ms
Directions
  1. Preheat oven to 350° F.
  2. Mix the first 5 ingredients (you can do this by hand or in a stand mixer. I used my KitchenAid with the paddle attachment).
  3. Stir in the mini m&ms.
  4. Rill a spoonful of dough (about 1-2 tablespoons, but you can approximate) into a ball in the palm of your hand. If the dough is sticking too much run your hands under cold water, shake dry, and then try working with the dough again. Place the balls on a non stick baking sheet, or a regular baking sheet lined with parchment paper or a silpat mat.
  5. Bake for about 12 minutes total, rotating the pan halfway through the baking time. The cookies should be set and golden brown on the bottom but still soft on the top. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack or eat!

 

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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

One response »

  1. Pingback: Flourless Chocolate Peanut Butter Reese’s Stuffed Cookies | Tastefully Gluten Free

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