What?!? Another non-vegan, non-sugar-free recipe? And, this one isn’t even dairy-free? How could that be? Well, a kiddo in my life told me his favorite cookie is M & M cookies. This isn’t my kiddo. But, I’m a sucker for all kiddos, even if they’re not mine. So, well, M & M cookies it is.
You could easily make these dairy-free by popping for some vegan chocolate lentils. And, after I made these, I was so jealous of their buttery, sweet goodness, that I promptly washed the dishes, and whipped out a batch of vegan, grain-free chocolate chip cookies. I promise to post that recipe next, okay?
Gluten-Free M & M Cookies
112 g (1/2 cup) soy-free Earth Balance
1/3 cup white sugar
1/3 cup brown sugar
1 t. vanilla
1.5 ounces arrowroot starch
1.5 ounces sweet white rice flour
2 ounces sorghum flour
1/2 t. guar gum
1/2 t. salt
1/2 t. baking soda
3/4 cup M & M’s
Preheat the oven to 350°. In a large bowl, beat the shortening and sugars. Add the egg and vanilla and beat well. In a small bowl, whisk all the dry ingredients except the M & M’s. Add the dry ingredients to the wet ingredients and blend well. Fold in the M & M’s. Drop by rounded teaspoons on to parchment-lined baking sheets. Bake for 10-12 minutes.