This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
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 don’t worry, they don’t taste it for a second. They taste like REAL FREAKING DEAL, friends!
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 or switch them up no matter the holiday or occasion!
And if you’re looking for more fun, low calorie Christmas treats, try my Christmas Cheesecake Crunch Bars or Snickerdoodle Cookies! You also don’t want to miss my Christmas White Chocolate Chex Mix!
Why You’ll Love These Mini M&M Christmas 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!!!
- 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 and Swerve Brown Sugar.
- Baking essentials: baking soda and 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
- 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.
Baking Tip!
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.
Can I use a different flour than oat flour?
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 regular cookies.
Do I need to use coconut flour?
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.
Can I use a different sweetener other than Swerve?
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.
Can I freeze these cookies?
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.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Mini M&M Christmas Cookies!
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 (21g) melted
- 1 tsp vanilla extract
- 3 Tbsp mini M&M for Baking (39g)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
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
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
