Flourless M&M Cookies

4.13 from 8 votes

These flourless M&M cookies are made with almond butter, almond flour, and sweetened with brown sugar.

Prep 15

Cook 13

Total 28

Fat 12

Carbs 22

Protein 4

Yield

2/3 cup light brown sugar packed (option to use coconut sugar*)
1/2 cup drippy all-natural, drippy almond butter* (we recommend Good and Gather)
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted coconut oil

1/2 cup finely ground blanched almond flour we recommend Bob’s Red Mill or the Kirkland Brand
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 cup plain M&Ms plus more for topping
coarse sea salt for topping

First, preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.
Add the brown sugar, almond butter, and vanilla to a bowl and mix until combined. Add the egg and mix again.
Then, add the dry ingredients to the bowl and mix until there are no white spots of flour. Add the melted coconut oil and mix again. Your dough should be similar to classic cookie dough. If it feels too dry, add 1 more tablespoon of melted coconut oil. If it feels a little too wet, you can add 1-2 more tablespoons of almond flour.
Use a 1.5-tablespoon cookie scoop to scoop dough into your hands. Roll it into a ball and slightly flatten it. Then, place it onto the baking sheet. These cookies will expand, so I like to do 8 per cookie sheet. Repeat until all the dough is gone.
Add additional M&Ms (if you love chocolate) to the tops of each cookie and sprinkle with coarse sea salt.
Bake at 350ºF for 10-13 minutes, or until the cookies begin to turn golden brown on the outsides.
Let the cookies sit on the hot baking sheet for 5 minutes, then transfer them from the baking sheet to a cooling rack and let them cool for at least an hour before eating. As the cookies cool, they will firm up, so be sure to let this process happen.
Storage: let the cookies cool completely before storing them in an airtight container for up to 5 days.

If you are baking at altitude, the cook time may vary.
The almond butter can be replaced with peanut butter or cashew butter, but the taste of the cookie will be different.
For this recipe to work, the consistency of your almond butter must be drippy. The consistency of the dough should be like classic cookie dough. If it’s not, you can add a tablespoon or two of coconut oil and that should do the trick!
If you use coconut sugar instead of brown sugar, you are more likely to need to use coconut oil as it absorbs more fat than brown sugar.*
Do note that this variation will spread out more than the cookies with coconut flour, so make sure to only do 8 cookies per sheet! These cookies will come out with a chewier texture.
If your cookies are spreading too much, refrigerate the dough for 15-20 minutes.
These cookies spread, so be aware of the placement of the cookie dough on the sheet pan.