Description
These Vegan Chocolate Chip M&M Cookies are soft, chewy, and loaded with dairy-free chocolate chips and colorful vegan M&Ms. Made with wholesome ingredients like almond flour, almond butter, and maple syrup, these gluten-free cookies are perfect for any celebration or everyday indulgence—no eggs, no dairy, no regrets!
Ingredients
Wet Ingredients:
¼ cup smooth almond butter
¼ cup coconut oil, melted and cooled
2 tbsp unsweetened applesauce
¼ cup maple syrup
Dry Ingredients:
¾ cup almond flour, packed
3 tbsp coconut flour
2–3 tbsp coconut sugar (optional, adjust to taste)
1 tsp baking soda
Add-ins:
¼ cup dairy-free chocolate chips
¼ cup vegan M&Ms or candy-coated chocolates (divided)
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, mix almond butter, coconut oil, applesauce, and maple syrup until smooth.
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In a separate bowl, whisk together almond flour, coconut flour, coconut sugar (if using), and baking soda.
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Combine wet and dry ingredients to form a dough.
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Fold in chocolate chips and half of the M&Ms. Reserve the rest for topping.
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Chill dough in the freezer for 20 minutes (or refrigerate for 1 hour).
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Scoop dough into balls and place on baking sheet. Press slightly and top with remaining M&Ms.
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Bake for 12–13 minutes, until edges are set and tops begin to crack.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use sunflower seed butter for a nut-free version.
For less sweetness, omit coconut sugar or reduce maple syrup.
Mix in nuts, dried fruit, or seasonal candies for variety.
Chilling the dough prevents spreading and improves flavor.
- Prep Time: 10 minutes
- Cook Time: 12–13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~204 kcal per cookie
