Description
A traditional cookie with a playful twist, M&Ms for the kiddos and young at heart!
Ingredients
Scale
- 2 cups all-purpose gluten-free flour ( I used Robin Hood )
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar or coconut sugar
- 1/2 cup of unsalted butter (or margarine for dairy-free), at room temperature
- 1 extra-large egg at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces of M&Ms (or dairy-free chocolate chips)
Instructions
- Preheat oven to 325°F.
- Grease two cookie sheets
- In a large bowl, combine flour, baking soda, salt, and sugar.
- Add in the butter.
- In a small bowl, beat the egg and vanilla together.
- Add in and mix well to form dough.
- Lastly, add in the M&Ms
- Transfer the dough unto a large piece of plastic wrap.
- Make a cylinder about 3 inches wide. Put in the fridge for 30 minutes.
- Place the cylinder on a cutting board and cut round shapes, around 3/4-inch thick.
- Line the cookies on a baking sheet, spaced apart and bake for 11-13 minutes (until golden edges).
- Remove from the oven and allow to cool before transferring.
- Enjoy!
- Prep Time: 35
- Cook Time: 13