Flourless M&M Cookies to Leave for Santa

These flourless M&M cookies are soft, chewy, and full of chocolate candy pieces. Made without traditional wheat flour, they rely on almond flour, a touch of coconut flour, and a nut butter base for texture and flavor. They’re a great holiday cookie when you use red and green M&Ms, but they are equally welcome year-round with any color of candy-coated chocolate.

This updated version of a recipe that first appeared in 2017 builds on a popular flourless chocolate chip cookie base. The dough is simple to prepare and requires only a handful of pantry staples: a brown sugar sweetened batter, a drippy almond or cashew butter, a single egg for binding, and a balanced blend of almond and coconut flours for structure. The result is a cookie with the chewy center and slightly crisp edges many of us love.

What Is in Flourless M&M Cookies?

The main ingredients are:

• Brown sugar for sweetness and chewiness
• Almond butter (or another drippy nut butter) to form the base
• One large egg and vanilla for flavor and structure
• Almond flour and a small amount of coconut flour for the dry component
• Baking soda to help with lift
• M&Ms folded into the dough and added on top
• A sprinkle of coarse sea salt to finish

Substitutions & Variations

There are a few easy swaps that keep the recipe reliable:

• Nut butter: Almond butter or cashew butter both work. Almond butter gives a more familiar, slightly toasted flavor while cashew butter yields a softer, milder taste.
• Chocolate: If you don’t have M&Ms, regular chocolate chips are a perfect substitute and provide a slightly different texture. Mini chocolate chips distribute evenly through the dough.
• Sugar: Brown sugar is recommended for its moisture and flavor, but coconut sugar can be used. If using coconut sugar, the dough will usually need a little more melted coconut oil to compensate for coconut sugar’s higher absorption.
• Flours: Do not replace the almond flour and coconut flour mix with wheat flour—this recipe relies on that combination for the correct texture.

Tips for Success

• If the dough spreads more than you’d like while baking, chill it for 15–20 minutes before baking. Chilled dough spreads less and keeps a thicker cookie shape.
• Space scoops of dough well apart on the baking sheet; these cookies will spread during baking. Plan on 8 cookies per standard sheet for best results.
• The consistency of the nut butter is important. Use a drippy, all-natural almond butter (one that pours easily). The finished dough should resemble traditional cookie dough. If it seems too dry, add 1 more tablespoon of melted coconut oil; if too wet, add 1–2 tablespoons more almond flour.
• Top each cookie with a few extra M&Ms right before baking so they sit on the surface and look attractive when finished. Finish with a light sprinkle of coarse sea salt to balance the sweetness.

Storage and Freezing Instructions

Allow the cookies to cool completely on a wire rack before storing. Cooling is essential because the cookies continue to firm up as they cool; stacking warm cookies can cause the candy coatings to stick and the cookies to lose shape.

Short-term storage: Store cooled cookies in an airtight container at room temperature for up to five days.

Freezing: To freeze, let the cookies cool fully, then place them in a freezer-safe bag or container with layers separated by parchment paper. Freeze for up to three months. Thaw at room temperature for best texture before serving.

What to Serve with Flourless M&M Cookies

These cookies pair well with a variety of other holiday or everyday treats. Serve them alongside spiced gingerbread cookies, soft maple sugar cookies, or chocolate crinkle cookies for a diverse cookie platter. They also go well with cold milk, hot cocoa, or a simple cup of coffee for an afternoon snack.