Note: M&M’s cannot be reliably assumed to be gluten free, nor with wheat in the facilities, reliably grain free either. If you are highly sensitive to even trace amounts of gluten or grains, please don’t take a chance with M&Ms.
So there I was, meandering through Target and a pink bag of M&M’s caught my eye. White Strawberry Shortcake M&M’s to be exact. I knew these little treats would be wonderful in a cookie, and thus my quest began.
I’ll be honest with you, grain free cookies are not for everyone. The coconut flour I used can be oft-putting to some, but for those sensitive to grains this is an enjoyable little cookie. The applesauce keeps them quite moist. I loved them best straight out of the fridge, where their cold chewiness paired well with a hot cup of Earl Grey Tea. The addition of the M&Ms into the batter upped the yummy factor, but switching them out for dried fruit would work well too.
Let’s get cooking!
Preheat oven to 350 and place a silpat/non stick baking sheet in the pan.
2 eggs, beaten
1 cup applesauce
1-1/2 tsp vanilla
3/4 cup white sugar
3/4 cup brown sugar (packed)
2 Cups coconut flour
1 tsp salt
1 8oz bag of White Strawberry Shortcake M&Ms
Begin by mixing the eggs and applesauce, then slowly move down the list. So mix in the vanilla. Next mix in the sugar, etc.
Because these cookies will not rise, the amount of dough you use and how you shape that dough will be what the final cookies look like. I used a melon baller to scoop out about a tablespoon, rolled and then pressed them into shape on the baking mat. Cook about 12-15 mins.
These cookies will be crumbly for a few hours after baking. Placing them in the fridge will help them stay together.