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    Home » Recipes » Holiday

    Red White and Blue M&M Cookie Bars

    Published: Jul 2, 2021 by Briana · This post may contain affiliate links where I may receive compensation. Please see my disclosure for details.

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    These Red White and Blue M&M Cookie Bars are incredibly soft, chewy with a gooey center. Simply mix everything together in one bowl and bake!

    Red White and Blue M&M Cookie Bars side view stacked on top of each other
    Jump to Recipe Print Recipe

    If you know me, you know that as much as I love to eat healthy, I also have a huge sweet tooth. Every once in awhile I’ll indulge in a yummy brownie or cookies and ice cream. It’s all about balance right? And what better time to make these festive Red White and Blue M&M Cookie Bars than for the holiday weekend.

    Holidays are always a great excuse to indulge a little and enjoy different foods while spending time with family, at least that’s what I tell myself. These Red White and Blue M&M Cookie Bars at super soft, chewy and easy to make and if you plan on sharing them with the family for the 4th of July, Labor Day or Memorial Day, they’ll be gone before you know it!

    The process for making the Red White and Blue M&M Cookie Bars are similar to making cookies. Simply mix the wet ingredients, add the dry ingredients and pour into a baking dish and that’s it!

    Up close shot of the Red White and Blue M&M Cookie Bars on parchment paper

    Key Ingredients in the Red White and Blue M&M Cookie Bars:

    • Almond Flour: helps these cookie bars get nice and fluffy while still maintaining a gooey center. Be sure to use blanched almond flour and not almond meal for this recipe.
    • Brown Sugar: adds a caramely flavor to the final recipe. You can sub with coconut sugar to make these refined sugar free.
    • Egg: This recipe only calls for 1 egg that will make these bars super fluffy.
    • Tapioca Flour: helps to absorb a bit of extra moisture and give them a fluffy, spongey texture. Arrowroot or corn starch will work as well.
    • M&M’s: peanut butter M&M’s to exact, but feel free to use whichever M&M flavors you prefer.
    Red White and Blue M&M Cookie Bars stacked on top of each other,

    Helpful Tips and Facts: 

    • What is the difference between almond flour and almond meal?

    Almond flour is typically made with blanched (skinless) almonds into a more fine flour.

    Almond meal is usually made with un blanched (skin on) almond into a more coarse flour.

    • Can regular white flour or any other flour be used instead of almond flour? 

    No, there is no guarantee that you will get the same results if you use any other types of flours.

    • Can a different sugar be used for this recipe?

    Yes, coconut sugar is a great substitute. Keep in mind the overall taste will be a little different. 

    More Recipes You May Like:

    Easy S’mores Cookie Cups

    Valentine Sugar Cookie M&M Bars

    Halloween Oreo Brookie Bars

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    5 from 1 vote

    Red White and Blue M&M Cookie Bars

    These Red White and Blue M&M Cookie Bars are incredibly soft, chewy with a gooey center. Simply mix everything together in one bowl and bake!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Keyword: 4th of July dessert, cookie bars, dessert, Labor Day dessert, Memorial Day dessert
    Servings: 12 small bars
    Calories: 462kcal
    Author: Briana

    Ingredients

    • 2/3 cup butter salted or unsalted, softened to room temperature
    • 1/2 cup brown sugar
    • 1/4 cup white sugar
    • 1 egg
    • 2 teaspoons vanilla extract
    • 3 cups almond flour
    • 2 tablespoons tapioca flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon sea salt if used unsalted butter*
    • 3/4 cup chocolate chips
    • 3/4 cup M&M's Red, White and Blue M&M’s (or regular M&M's if preferred)

    Instructions

    • Preheat oven to 350°F
    • Line an 8x8 inch square baking dish with parchment baking paper and set aside.
    • Cream together the butter, brown sugar and white sugar in a large mixing bowl with an electric or stand mixer.
    • Mix in the egg and vanilla, stopping to scrape down the sides of the bowl as needed.
    • Add the almond flour, tapioca 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.
    • Stir in the chocolate chips and M&M’s with a rubber spatula.
    • Transfer the dough to the lined baking tin and spread evenly across the bottom and sides of the pan.
    • Place in the oven and bake for 30-35 minutes until the top is slightly brown and a knife comes out clean when inserted into the center.
    • Remove from the oven and let cool 10 - 15 minutes before slicing and serving.
    • Keep them stored in an air tight container at room temperature for up to a week.

    Nutrition

    Calories: 462kcal | Carbohydrates: 37g | Protein: 8g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 242mg | Potassium: 105mg | Fiber: 5g | Sugar: 28g | Vitamin A: 371IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg
    Did You Make This Recipe?Let me know! Leave a comment & recipe rating below or tag @HalfPastHungry on social media.

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    About Briana

    Briana is the blogger, recipe developer and food photographer behind HalfPastHungry. She's been blogging since 2017 sharing thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

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    Hi! My name is Briana. 
    After being diagnosed with Thyroid Cancer in my early twenties, I've struggled with hypothyroidism and weight gain. Through HalfPastHungry, I inspire home cooks with hypothyroidism that are looking for thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

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