We all know M&Ms can quickly get boring on their own as a snack. So I’ve got a crowd-pleasing M&M cookie recipe for you today! These eggless M&M cookies are pretty close to perfect. They’re just crisp on the outside, yet soft and buttery on the inside. And my recipe is about as easy as it gets: cream your butter and sugars, add an egg replacement and your dry ingredients, toss in your M&Ms, and bake! You’ll have these indulgent M&M cookies done in half an hour, and everyone who tries them will want to come back for more.
For more exciting cookie recipes, see my Vegan Blueberry Cardamom Cookies or Pumpkin Spice Cookies!
Eggless M&M Cookies
Course: DessertCuisine: American16
servings20
minutes10
minutesIngredients
1/2 cup butter, softened
6 tbsp brown sugar
6 tbsp granulated sugar
2 tsp baking powder
1 tbsp oil
2 tbsp water
1 1/2 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
heaping 1/2 cup M&Ms
Directions
- Preheat oven to 375 degrees F and prepare two baking trays with parchment paper.
- In a medium bowl with an electric mixer, cream the butter and sugars until smooth. In a small bowl, add baking powder, oil, and water and stir; this is your egg replacement. Add the egg replacement to the butter-sugar mixture and cream again until smooth.
- In a small bowl, mix together flour, baking soda, and salt. Add these dry ingredients to the wet gradually while folding with a spatula. When it’s just come together, add M&Ms and fold them in.
- Using a 1-2 tbsp cookie scoop, scoop out dough into cookies on trays. Tidy up the edges but try not to lose the ridges the scoop gives to the cookies.
- Bake the cookies on the uppermost racks in your oven for 8-10 minutes. They won’t be firm if you try to nudge them, but they’ll be a little browned. Leave the cookies to cool in their racks for two or three minutes, then transfer them to a cooling rack to cool and completely firm up. Enjoy!
Notes
- Baking the cookies as specified is important. Taking them out while they’re still soft prevents them from overbaking as they cool and moving them to a cooling rack prevents their bottoms from overbrowning. This all contributes to a perfectly baked cookie!
This recipe was adapted from Joy Food Sunshine’s The Best Chocolate Chip Cookie Recipe Ever.
I made these a few weeks ago and never reported back. But they were delicious! Thanks for sharing.