Gluten-Free M&M Cookies
These Gluten-Free M&M Cookies perfectly sweetened, super chewy, tender on the inside and slightly crispy on the outside.Plus easy to make and so delicious!
Ingredients
- 300 g gluten-free flour
- 1 tsp baking soda
- 60 g lactose-free cream cheese (room temperature)
- 180 g butter (melted)
- 2 egg yolks
- 100 g brown sugar
- 50 g white sugar
- 2 tsp Vanilla extract
- chocolate M&M candy (as much as you prefer) or * check the recommended FODMAP amount in the text above, under FODMAP Tips*
- pinch of salt
Instructions
- In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
- In a separate bowl place the cream cheese, pour the melted butter over it. Add the brown and white sugar and mix it all together with a mixer on medium speed.
- Add the vanilla extract and the egg yolks (one at a time) mixing on low-medium speed until well mixed.
- Add the flour mixture that you set aside earlier, beating on low until just combined
- Cover the bowl with plastic wrap and refrigerate for about 4 hours. You can keep the dough in the fridge for up to 3 days.
- When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
- Preheat the oven to 180C.
- Line up a baking tray with parchment paper and start to scoop the cookie dough. Leave a few centimeters space between each scoop.
- Place the M&Ms over the scooped cookie dough balls. I usually put about 5 candies per cookie, but you can put as many as you'd like. (I don't put the M&Ms earlier when mixing the cookie dough because they will leach out the color onto the dough)
- Place the cookies to bake for about 10 to 15min on 180C. Remove when edges are set and just browning. The centers will look undercooked but will continue cooking as they cool.
- After a few minutes place the cookies on a cooling rack to finish cooling.