These Easter M&M Chocolate Chip Cookies are ready for Spring! They're soft, chewy and loaded with sweet chocolate! No chill time required, just make and bake.
Nothing says Easter like pretty pastel colors. And there's nothing better then some soft, thick and chewy chocolate chip cookies right out of the oven. These Easter M&M Chocolate Chip Cookies are made with almond flour and are without a doubt my new favorite. They're soft, pillowy and filled with chocolatey goodness. I loaded them with M&M's and rich, chocolate chips for an ultimate treat.
Ingredients You'll Need
Of course, these cookies are not just for an Easter dessert. You can definitely serve them at any kind of spring party and they are also great as party favors. All you need are just a few simple ingredients to make the best Easter or Spring cookies.
- Butter
- Brown sugar
- White sugar
- Egg
- Vanilla extract
- Bob's Red Mill Super-Fine Almond Flour
- Baking soda
- Salt
- M&Ms
- Chocolate Chips
How to Make the Chocolate Chip Easter Cookies
- Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer.
- Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed.
- In another small bowl whisk together the almond flour, baking soda and salt until combine.
- Add the dry ingredients to the sugar mixture and mix in on a low speed until a dough forms. Then fold in the chocolate chips and M&Ms.
- Scoop a heaping tablespoon of dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size.
- Place cookie dough balls on a parchment lined baking sheet. You can add a few additional M&Ms to the tops of the dough balls before baking them. Then bake for 10 minutes. Cookies will appear slightly under-baked. If you want crispier edges bake 11 minutes.
- Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
- Store in an airtight container for up to a week.
Freezing the Gluten Free Easter Cookies
The dough and the baked cookies can be frozen. But I highly doubt they'll be able to make it to the freezer because they're so good!
- To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag with the date and store in the freezer for up to 3 months in the freezer.
- To freeze baked cookies: Once fully cooled place the cookies on a baking sheet in the freezer until solid. Then place a small sheet of parchment paper in between each cookie to prevent cookies from freezing together and transfer the cookies to a bag or container and store for up to 3 months in the freezer.
Chocolate Chip Cookies Baking Tips:
- Only mix a small portion of M&M's into the chocolate chip cookie dough.
- Just before baking I like to gently press a few additional M&Ms to the tops of the dough balls before baking them. This is optional but it does give your finished cookies more of a bakehouse look to them.
- For a soft and chewy cookie, bake them for 10 minutes. Remove from the oven and let the cookies cool on the baking sheet. They do look slightly under baked at this point but they'll continue cooking as they cool on the baking sheet.
- For a crispier edge to your cookie, bake the cookies for about 12 minutes. Remove from the oven and let them rest for about a minute. Then remove them from the baking sheet to a cooling rack.
Recipe FAQ
Make sure to use blanched almond flour and almond meal. Almond flour is more finely ground and works best for these cookies.
The only other flour that will work for this recipe in a 1:1 ratio is oat flour.
If you prefer to omit the almond flour, I recommend only swapping it for another nut-based flour if possible. One popular and convenient gluten-free flour is oat flour. You can make your own oat flour in a blender or buy it from the grocery store.
This recipe doesn't require any chill time.
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Easter M&M Chocolate Chip Cookies
Ingredients
- 2/3 cup butter salted or unsalted, softened to room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 3/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Sea salt
- 3/4 cup M&M's
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F.
- Line a couple of small baking sheet with parchment paper. Set aside.
- Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer.
- Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed.
- In another small bowl whisk together the almond flour, baking soda and salt until combine.
- Add the dry ingredients to the sugar mixture and mix in on a low speed until a dough forms. Then fold in the chocolate chips and M&Ms.
- Scoop a heaping tablespoon of dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size.
- Place cookie dough balls on a parchment lined baking sheet. You can add a few additional M&Ms to the tops of the dough balls before baking them. Then bake for 10 minutes. Cookies will appear slightly under-baked. If you want crispier edges bake 11 minutes.
- Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
- Store in an airtight container for up to a week.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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