Vegan M&M Cookies

These vegan M&M Cookies have been a long-time coming. It hasn't always been easy to find dairy-free M&Ms, but now that they're here, let's make cookies with them!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 193kcal

Author Marly McMillen

Equipment

Ingredients

1 flax egg
1 cup vegan butter
¾ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
2 ¾ cups all-purpose flour, sift, spoon, and level to measure
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup dairy-free chocolate chips
1 cup vegan candy-covered chocolates (see post tips for finding these)

Cups - Metric

Instructions

Make the flax egg and set it aside.
Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until light and fluffy. Add the flax egg and vanilla and beat to combine.
In a separate bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture in with the butter mixture. Stir to combine. Be sure to use the sift, spoon, and level process to measure flour.
Assess your batter. If it's dry, stir in a tablespoon or two of plant-based milk. If it's too wet, stir in a tablespoon or two of flour. Wet batter can create flat cookies.
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.
Preheat oven to 350°F/175°C. Line cookie sheets with parchment paper.
Use a cookie scoop to drop cookie dough on a prepared cookie sheet. Add a few chocolate chips and candies. Bake for 9 to 10 minutes, until golden brown on the edges. Remove from the oven and cool slightly before transferring to a wire rack to cool completely.
Store in a lidded container.

Notes

Measuring Flour

Use the sift, spoon, and level process to measure flour, otherwise, you risk adding too much flour to the batter, creating a dry batter. To do this, sift the flour (it settles when it sits) to lift it, then spoon it into a measuring cup until it's higher than the cup's edges. Then use a butter knife to level it.

Nutrition