Small-Batch Chewy Gluten-Free M&M Style Candy Gem Cookies
- Our Nourished Kitchen
- Aug 12
- 4 min read
Updated: 17 hours ago
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This recipe makes 12 perfectly soft and chewy gluten-free M&M style cookies using natural chocolate candy gems. This is a quick, small-batch recipe with simple ingredients.
Why You Will Love these Small Batch Gluten-Free M&M Cookies
These Chewy Gluten-Free M&M Style Candy Gem Cookies (Dairy-Free Options) are so nostalgic of my childhood. I wanted to create a gluten-free cookie recipe for my family that sparked that same joy I experienced eating one of those delicious, chewy cookies as a kid. This recipe is a small batch gluten-free cookie recipe. I love small batch dessert recipes; everyone in our family gets a few but we aren't swimming in one type of cookie for a week.
As I prioritize natural food products in our home, I wanted to stir these yummy UNREAL Milk Chocolate Gems into the cookies, which are colored with natural food dyes. Baking with unreal chocolate gems is really easy. They taste just like traditional M&Ms, and bake up great--without the artificial color. If you are looking for a fully allergy friendly chocolate gem cookie recipe, I recommend using YumEarth Choco Yums. These are a great gluten-free, dairy-free, vegan, M&M style chocolate candy gem option.
The exact Gluten-Free Flour Blend I used in these Gluten-Free M&M Cookies:
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Recipe FAQs
Can I use a different gluten-free flour blend?
Yes you can, but keep in mind this may changed the consistency of your cookie. This recipe was specifically developed and tested using a combination of Better Batter Original Blend and fine almond flour. If you substitute another 1:1 gluten-free flour, ensure it contains xanthan gum. Because different brands absorb moisture differently, your cookies may spread more or turn out slightly more cake-like.
Why does the cookie dough need to rest on the counter before chilling?
Gluten-free flour blends require time to fully hydrate. Giving the starches a chance to absorb the wet ingredients completely prevents the cookies from having a gritty, sandy texture after baking. Don't skip the 20-minute room temperature rest.
Why did my cookies spread too much or turn out flat?
The butter was too hot: Ensure your melted butter cools down slightly before whisking it with the sugars .
The dough wasn't chilled long enough: Chilling the dough for 30 minutes is vital for firming up the fats . If your kitchen is warm, you may need to leave them in the fridge for an extra 10–15 minutes before baking.
Do I really need to press the cookie balls down into discs before baking?
Yes. Because gluten-free and almond flour dough structures behave differently than traditional wheat dough, these cookies will not spread heavily on their own in the oven. Pressing them down gently into a disc shape ensures they bake into perfectly even, beautifully round cookies.
How should I store these cookies to keep them chewy?
Store your cooled candy gem cookies in an airtight container at room temperature for up to 3 days. To keep them extra soft and chewy, add a damp paper towel into the container with them—the cookies will absorb the moisture from it!
Can I double this recipe to make a larger batch?
Yes, you can easily double all the ingredients to yield 24 cookies instead of 12. When doubling, use 2 large egg yolks rather than switching to a whole egg. The extra moisture from a whole egg white will change the dough's balance, causing the cookies to lose their signature dense, chewy texture and become cakey.
Can I swap the almond flour for a different nut-free flour?
If you have a nut allergy, you can substitute the ¼ cup of almond flour with an equal amount of oat flour or simply use more of your 1:1 gluten-free flour blend. Keep in mind that almond flour adds natural fats that give these cookies their rich flavor and ultra-chewy texture, so a nut-free swap may result in a more cakey cookie..
Check out other great gluten-free, dairy-free recipes to add to your weekly rotation:
Flaky & Savory Chicken Pot Pie
Creamy Coconut Lime Chicken
How to make these Chewy Gluten-Free M&M Style Candy Gem Cookies (Dairy-Free Options)
Ingredients List
Step 1: Whisk Wet Ingredients
In a medium bowl, whisk together melted Earth Balance non-dairy butter, brown sugar, cane sugar, maple syrup, egg yolk, and vanilla extract for 1 minute until smooth and glossy.
Melted Earth Balance Butter, Brown Sugar, White Sugar, Egg Yolk, Vanilla and Maple Syrup in a bowl Melted Earth Balance Butter, Brown Sugar, White Sugar, Egg Yolk, Vanilla and Maple Syrup in a bowl Mixed Earth Balance Butter, Brown Sugar, White Sugar, Egg Yolk, Vanilla and Maple Syrup in a bowl
Step 2: Mix Dry Ingredients
In a separate small bowl, whisk together 1:1 Gluten-Free Flour, almond flour, baking soda, and salt.
1:1 Gluten-Free Flour, almond flour, baking soda, and salt in a bowl 1:1 Gluten-Free Flour, almond flour, baking soda, and salt mixed in a bowl
Step 3: Form Dough
Stir dry ingredients into the wet mixture until a soft dough forms. Gently fold in 4 tablespoons of M&M style candy gems. Reserve 2 tablespoons for topping.
Wet and Dry Ingredients in bowls to make dough for Chewy Gluten-Free M&M Style Candy Gem Cookies Wet and Dry Ingredients in bowls to make dough for Chewy Gluten-Free M&M Style Candy Gem Cookies Dough in a bowl for Chewy Gluten-Free M&M Style Candy Gem Cookies
Leave dough on the counter for 20 minutes. (Important for letting starches hydrate to prevent a gritty texture. then Cover and refrigerate for 30 minutes to firm up the vegan butter and make it scoop-able.
Step 4: Preheat & Prep:
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop, Flatten & Decorate: Portion into 12 balls using a 1.5-tablespoon scoop (#40). I used the size #40 OXO Good Grips Medium Cookie Scoop). I was able to get exactly 12 cookies.
Space 2 inches apart and press each ball down into a disc. Press a few reserved candy gems on top of each.
Using a #40 OXO Cookie Scoop to portion out Chewy Gluten-Free M&M Style Candy Gem Cookie Dough 12 dough balls of Chewy Gluten-Free M&M Style Candy Gem Cookie Dough 12 dough balls of raw Chewy Gluten-Free M&M Style Candy Gem Cookie
Step 5: Bake
Bake straight from the fridge at 350°F for 14 to 17 minutes until edges set and centers lose high-gloss wetness.
Step 6: Pan Cool
Rest on the warm baking sheet for 10 minutes off heat to complete setting before transferring to a wire rack. They will firm up over these 10 minutes significantly.
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