These are the best Vegan M&M Cookies because they’re super big and soft with crispy edges. If you love cookies full of chocolate, these are the ones for you! This recipe is a combination of the best vegan chocolate chip cookie recipe made even better with colorful vegan chocolate covered candies!
They repaved the streets in my neighborhood yesterday. It’s really quite amazing how a new layer of dark, bituminous, tarry pitch can make everything look, well, really good. I guess it’s a street version of new coat of paint in a room.
This is how I feel about these cookies. Take the same old tried and true recipe and add a little something different, and it’s like a whole new cookie. That’s why I’m hyped about these Vegan M&M Cookies.
How to Make Vegan M&M Cookies
I love making vegan M&M cookies. The trickiest part of this recipe, however, is finding the dairy free M&Ms. Trust me, I’ve been in this process for years! For awhile I found the Natural Grocers near our house sold a bulk version of Sunspire candies that seemed to not have dairy in them. That didn’t seem to be the case with the prepackaged bags, however.
And then recently I discovered Unreal candies. I can find them at Sprouts and online (see the link the recipe below). I was excited to see it was finally happening! Vegan M&Ms!
So, let’s talk about these cookies, because they are based on my vegan chocolate chip cookies recipe.
Step One: Cream the Fats & Sugars
To make these tasty vegan cookies, combine the vegan butter and peanut butter in a mixing bowl. I prefer to use a stand mixer, however, a hand mixer will work too. Mix on medium high speed until the butters are light and fluffy. Next, add the sugars and continue beating another minute or so until the sugars are well incorporated and the batter is back to being light and fluffy.
This beating process is important. It’s known as mechanical leavening and creates a nice structure for your cookies.
Step Two: Mix in Other Wet Ingredients
Next, add the ground flax, cornstarch, plant-based milk, vinegar and vanilla to the batter. Use the mixer to beat this mixture for a little longer until everything is well blended. Set aside.
Step Three: Mix Dry Ingredients
In a medium-sized bowl combine the flour, baking soda, baking powder, and salt and give it a good stir. In fact, I like to use a whisk to make sure it’s all well combined. You don’t want a burst of baking soda to show up in a single cookie!
Step Four: Make the Cookie Dough
Next, add the dry ingredients to the wet ingredients and either user your electric mixer or stir vigorously by hand until the dough is combined. Now comes the fun part! Add the chocolate chips and candy covered chocolates, reserving a few of each to place on the top of each cookie before baking. Cover the bowl and place in the fridge for about an hour.
Step Five: Bake the Cookies
When you’re about ready to begin baking, preheat your oven to 350F and line a cookie sheet with parchment paper. Then drop cookie dough (using a cookie dough scooper) on the prepared cookie sheet, leaving a few inches between each cookie.
I love adding a few chocolate chips and candies to the top of each cookie to make sure they look nice and enticing. Place the pan in the oven and bake for 9-10 minutes, until the cookies are golden brown on the edges. Remove the pan from oven and allow the cookies to cool slightly before transferring to a wire rack to cool completely.
Step Five: Store Cookies
Store cooled cookies in a lidded container. They will keep at room temperature for 4 – 6 days, in the fridge for up to 10 days, or in the freezer for up to 2 months.
There are lots of reasons I love cookies. Do you want to hear a few of them? Yes? Well, I’ll take your silence as approval, so here we go:
Top 10 Reasons To Love Vegan Cookies
- Vegan Cookies are great before you bake them. Vegan cookie dough doesn’t have raw eggs which makes it especially delicious and salmonella free!
- Cookies are circles. There are so many songs about circles – The Circle of Life, May the Circle Be Unbroken, The Ring of fire – that should stand as proof that the circle is the best geometric shape around. (Pardon the pun, please). That makes cookies the best dessert ever!
- Cookies for multi-taskers. Cookies rule because you get to bake them in increments. For a chronic multi-tasker like me, this is perfection. You can bake a batch of cookies and run around and do three thousand other things. The trick is making sure you use a timer.
- Cookies come in single servings. Portion control comes packed right in the cookie. It’s not like a cake or a brownie where you can cut slices to fit your appetite. Pack a cookie in your lunch and you have a bite-sized dessert waiting for you at the end of the meal.
- Cookies travel well. Speaking of packing, because of their size, cookies are perfect for packing. They travel well, and even when they don’t, the crumbs are still tasty.
- Cookies are versatile. There are a lot of different kinds of cookies. Peanut Butter. Chocolate Chip. No-Bake. Macaroon. I won’t even try to name them all. Let’s just agree on this – there’s a lot you can do to dress up a cookie.
- Cookies hit the sweet spot. Let’s face it, humans have a fairly evolved sense of taste and “sweet” is high on our taste bud preferences.
- Cookies are Indulgent. You probably don’t want to eat a handful of cookies every day. I mean, it sounds like a fun thing to do, but overall, life is better when you keep cookies as an indulgence. And that’s why the cookie feels like something pretty special.
Do M&Ms have dairy?
To date, there are no vegan M&Ms, which means they are not dairy free. Even the dark chocolate M&Ms have dairy in them. However, there are other brands available that provide dairy free candy coated chocolate.
It used to be that it was impossible to find vegan M&M’s but not these days! If you’re looking for dairy free M&M’s I recommend these brands:
- Unreal offers vegan candy coated dark chocolate pieces
- Little Secrets is another brand that has candy coated dark chocolate
- Have you heard of NoNo’s? They have vegan candy coated chocolates that would be perfect for these cookies!
So, as you can see, these eggless M&M cookies are pretty special around here. And I’m always looking for ways to dress up an old recipe. This Peanut Butter Chocolate Chip Cookie recipe is one I’ve used many times.
I was at our local health food store recently and saw a bin of dark chocolate candy-coated pieces. I looked at the ingredients and there appeared to be no dairy. I blinked my eyes a couple of times, squinted and looked at it again. No dairy! I even took a photo of it as proof. I’m gonna put that photo on the Namely Marly FaceBook page so you can check it out for yourself.
Now that I have repaved streets and delicious cookies in the cupboard, I guess I’m going to have to see which rooms need to be repainted. I think I’ll have another cookie first…
Peanut Butter Chocolate Chip Vegan M&M Cookies
- ½ cup vegan butter
- ½ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tablespoon ground flaxseed
- 1 tablespoon cornstarch
- ½ cup plant-based milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup dairy-free chocolate chips
- 1½ cups vegan candy-covered chocolates
- Combine the butter and peanut butter in a mixing bowl. Get your mixer out and mix on medium high speed until light and fluffy. Add the sugars and beat another minute or so until the sugars are well incorporated.
- Add the ground flax, cornstarch, milk, vinegar and vanilla. Beat for a little longer until everything is well blended. Set aside.
- In a medium-sized bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Add the dry ingredients to the wet ingredients and either user your electric mixer or stir vigorously by hand until well combined.
- Add the chocolate chips and candy covered chocolates, reserving a few of each to place on the top of each cookie before baking. Cover the bowl and place in the fridge for about an hour.
- When you’re about ready to begin baking, heat your oven to 350F. Drop cookies with a cookie dough scooper on an ungreased cookie sheet. Add a few chocolate chips and sundrops to the top of each cookie to make sure they look nice and enticing. Bake for 8-10 minutes, until golden brown on the edges. Remove from oven and allow them to cool slightly before transferring to a wire rack to cool completely. Store in a lidded container. Repeat with the rest of the dough.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
If you like cookies, take a look at these Orange Chocolate Chip Cookies
Or maybe you’ll want to think about these Triple Chocolate Cookies
Whatever cookie tickles your fancy…enjoy!