Tiny, cute, and so easy to eat, these Mini M&M Cookies are a hit with adults and kids alike! At only 40 calories a cookie and 10 minutes in the oven, this is a recipe you will for sure make again and again no matter the occasion.
December is officially here, and that means it’s time to make as many fun Christmas desserts as possible!! These Mini M&M Cookies are buttery soft, chewy, and melt in your mouth good! They are perfect to bring to a holiday party, leave out for Santa, or whip up as a fun activity to do with your family.
Other than being so freaking good, you’ll also love these cookies because they aren’t loaded with a ton of butter and sugar. They’re also only 40 calories per cookie 🙌🏼 But the coolest part is, despite being lightened up, they don’t taste it for a second. They taste like REAL FREAKING DEAL, friends!
Be prepared for how quickly these cookies will disappear because everyone loves them so much. Don’t worry if you run out, though. Good news for the baker—they require only one bowl to mix and 10 minutes to bake!
These Mini M&M Cookies are also super versatile. Make them an everyday treat with normal M&Ms. Want Valentine’s Day cookies? Use pink and red M&Ms! So many fun ways to switch them up no matter the holiday or occasion!
WHY YOU’LL LOVE THESE MINI M&M COOKIES
- They’re the perfect size for a little sweet treat to curb your cravings!
- Buttery soft, chewy, and crunchy!
- Versatile and easy to switch up. You can use whatever color M&M’s you want.
- Perfect for Christmas cookie trays, neighbors, teachers, parties, or just for your Friday night!
- Only 40 calories per cookie.
- Made with just one bowl and 10 minutes in the oven.
- Everyone will absolutely freaking LOVE them!!!
INGREDIENTS
- Oat flour – I love the flavor oat flour brings, but all-purpose or Bob Red Mill’s 1:1 gluten-free flour works, too.
- Coconut flour – Because coconut flour has different absorbent properties than normal flours, we only need to use a little. This helps keep calories down.
- Sweetener – I used Swerve granular sweetener.
- Brown sugar – I used Swerve brown sugar.
- Baking soda
- Vanilla extract
- Butter – I used I Can’t Believe It’s Not Butter Light.
- Milk – I used unsweetened almond milk, but any milk will work here.
HOW TO MAKE THESE MINI M&M COOKIES
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Add the dry ingredients to a bowl. Whisk until there are no clumps.
- Add the milk, melted butter, & vanilla. Stir until the dry ingredients are fully incorporates. Then, fold in the M&Ms.
- Use a small cookie scoop to scoop tablespoon size cookies onto the baking sheet. Bake for 8-10 minutes or until the edges start to turn golden brown.
Be sure to watch carefully so you don’t over-bake! If you like softer, gooier cookies, take out after 8 minutes. The cookies will still bake on the hot pan when removed.
Cookies will stay fresh covered at room temperature or refrigerated for one week.
FREQUENTLY ASKED QUESTIONS
Normal, all-purpose flour or Bob’s 1:1 Gluten Free flour work as great substitutions here! I haven’t tried this recipe with almond flour, but I would guess the cookies would come out with a more distinct almond flavor and would taste less like “real” cookies.
Coconut flour is A LOT more absorbent than all other flours, which is why were are able to use less of it to keep these cookies lighter. If you must substitute, you can replace with more oat flour or all-purpose flour. You will likely just need to double or triple the amount so you get the same consistency. I haven’t tried this, so I can’t say for certain exactly how much you need.
Sure thing! Any sweetener of choice will work here whether it be Truvia, Splenda, Stevia, or normal sugar. Most measure the same gram for gram with the exception of those ginormous bags of Stevia in the Raw and Splenda. You can use those if you wish. However, in my experience, they can make the cookies more “cakey” and don’t measure the same. You may need to use 2-4x as much, so I would try to use another kind if you can.
Yes! These will stay fresh in the freezer for 3 months. Make sure to store in a freezer-safe Ziploc bag and remove as much air as possible. To defrost, place cookies in fridge overnight or heat up for 8-10 seconds in the microwave.
MORE COOKIE RECIPES YOU’LL LOVE
WANT TO MAKE THIS RECIPE?
If you try these mini M&M cookies and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Mini M&M Christmas Cookies!
Tiny, cute, and so easy to eat, these Mini M&M Cookies are a hit with adults and kids alike! At only 40 calories a cookie and 10 minutes in the oven, this is a recipe you will for sure make again and again no matter the occasion.
Ingredients
- 1 cup oat flour (120g)
- 2 Tbsp coconut flour (14g)
- 1/2 tsp baking soda
- 1/4 cup Swerve granular sweetener (48g)
- 1/4 cup Swerve brown sugar (48g)
- 1/4 cup + 2 Tbsp unsweetened almond milk (90g)
- 1.5 Tbsp light butter, melted (21g) - use vegan butter if dairy-free
- 1 tsp vanilla extract
- 3 Tbsp mini M&M for Baking (39g)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Add the dry ingredients to a bowl; whisk until there are no clumps.
- Add the milk, melted butter, & vanilla. Stir until the dry ingredients are fully incorporated, then fold in the M&M’s.
- Use a small cookie scoop to scoop tablespoon size cookies onto the baking sheet. Bake for 8-10 minutes, or until the edges start to turn golden.
Be sure to watch carefully so you don’t over-bake! If you like softer, gooier cookies, take out after 8 minutes, or when it’s just about done. It will still bake on the hot pan when removed.
Notes
MFP entry: LFF Mini M&M Christmas Cookies
Nutrition Information:
Yield:
20Serving Size:
1 cookie (17g)Amount Per Serving: Calories: 39Total Fat: 1.4gSaturated Fat: 0.4gCarbohydrates: 5.7gFiber: 0.4gSugar: 1.2gProtein: 1g
