Vegan M&M Cookies
These vegan M&M cookies have a soft and chewy texture with a burst of crunchy, chocolatey flavor. Colorful and delicious! They are a fun treat that both kids and adults can enjoy.
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Why you’ll love this recipe
- This tried and tested recipe is a family favorite, simple and fun to make. Easy enough for even a novice baker.
- These cookies look and taste just as good as the classic version.
- With crisp edges and gooey bites of melted chocolate, these have everything a cookie fan could desire.
- Dairy-free candy-coated chocolate pieces add a pop of color and crunch that’s both delicious and satisfying.
- Enjoy them as a snack or serve them at parties, where they will surely be a hit.
Key Ingredient Notes
- All-purpose flour: I use unbleached flour in vegan cookie recipes as it helps with the structure, but bleached flours are also usable.
- Ground flaxseeds: Used as a vegan egg substitute. You can also use chia seeds instead. Another option is aquafaba (chickpea brine) – see recipe Notes for further details.
- Vegan butter or margarine: I use salted vegan butter in stick or block form and leave it at room temperature for a little while to soften before use. If you only have unsalted vegan butter, use an additional ¼ tsp salt per ½ cup of butter.
- Granulated and light brown sugar: the 1:1 ratio gives the cookies the right balance of flavor and crisp, chewy texture.
- Dairy-free chocolate chips: Semi-sweet or dark vegan chocolate are good options.
- Dairy-free candy-coated chocolate pieces: Regular M&Ms are not vegan due to the dairy in the chocolate, so ensure you purchase a vegan variety. See Notes at the end of the recipe for suggestions.
How To Make Vegan M&M Cookies
- Combine the flaxseeds and water in a small bowl. Set aside until it cools and thickens to an egg-like consistency.
- In a separate, larger bowl, add the sugars and vegan butter. Mix thoroughly until creamy. Stir in the flaxseed mix and vanilla.
- In a separate bowl, whisk together the dry ingredients. Gradually sift this into the mixture, folding it with a wooden spoon or spatula until combined.
- Fold in the chocolate chips and half of the vegan M&M’s.
- Cover the bowl with plastic wrap or place it in a storage container. Place it in the refrigerator for about 1 hour or until the dough gets firm. The dough may also be stored overnight for more flavor development. Cooling your dough before baking lets the fats solidify, preventing the cookies from spreading too much in the oven.
- Set a rack in the middle of the oven and preheat to 350°F (180°C).
- Make equal portions of cookie dough and place them on a baking sheet lined with parchment paper. Do not press to flatten – they will spread as they bake. Space them at least 2 inches apart to give them sufficient room.
- Gently press the remaining vegan chocolate candies into the top of each cookie dough ball, taking care not to flatten them too much.
- Place the tray in the oven and bake for 12 to 13 minutes or until the edges start to brown.
- Remove the cookies from the oven and let them rest on the tray. They will look puffy and slightly underdone but will continue to cook and become firm as they set.
Storage Tips
Always allow cookies to cool fully before storing them. Store them at room temperature for up to four days in an airtight container.
For longer-term storage, freeze the cookies for 2-3 months. Store in freezer bags or an airtight container, using parchment paper, foil or plastic wrap to separate the cookies to stop them from sticking together. Thaw in the refrigerator overnight or on your counter for a few hours.
By freezing the cookies as soon as they’ve cooled, they’ll maintain their freshness and allow you to enjoy the taste of freshly baked cookies when you want.
More Cookie Recipes
- Vegan Carrot Cake Cookies
- Vegan Thumbprint Cookies
- Vegan Peanut Butter Blossoms
- Vegan Funfetti Cookies
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan Brown Sugar Cookies
Vegan M﹠M Cookies
Calories:188
Servings: 24
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These vegan M&M cookies have a soft and chewy texture with a burst of crunchy, chocolatey flavor. They are a fun treat for both kids and adults.
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- 2 cups ( 250 g) unbleached all-purpose flour, spooned and leveled
- 1½ tablespoons ground flaxseeds
- 5 tablespoons (75 ml) warm water
- ½ cup (113 g) vegan butter or margarine, stick or block, not unsalted, softened at room temperature slightly
- ½ cup (100 g) granulated cane sugar
- ½ cup (100 g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (180 g) dairy-free chocolate chips, semi-sweet
- 1 cup (170 g) dairy-free candy-coated chocolate pieces, See Notes
Instructions
Make the dough
- Combine the flaxseeds and water in a small bowl. Set aside for 5 minutes or until it cools and thickens to an egg-like consistency.1½ tablespoons ground flaxseeds ,5 tablespoons (75 ml) warm water
- In a large bowl, add the sugars and vegan butter. Mix by hand or with a mixer until creamy and lighter in color.½ cup (113 g) vegan butter or margarine ,½ cup (100 g) granulated cane sugar ,½ cup (100 g) light brown sugar
- Stir in the flaxseed mix and vanilla. Whisk together the flour, baking soda, baking powder and salt. Gradually sift in the flour and fold it into the mixture with a wooden spoon or spatula until combined.2 cups ( 250 g) unbleached all-purpose flour ,1½ tablespoons ground flaxseeds ,2 teaspoons vanilla extract ,1 teaspoon baking powder ,½ teaspoon baking soda ,¼ teaspoon salt
- Fold in the chocolate chips and half the vegan M&M’s.1 cup (180 g) dairy-free chocolate chips ,1 cup (170 g) dairy-free candy-coated chocolate pieces
- Cover the bowl with plastic wrap or place it in a storage container. Place in the refrigerator for about 1 hour or until the dough gets firm. The dough may also be stored overnight for more flavor development.
Bake the cookies
- Set a rack in the middle of the oven and preheat to 350°F (180°C).
- Using a #40 cookie scoop (about 1½ tablespoons), make equal portions of cookie dough and place them on a baking sheet lined with parchment paper. Do not press them down. Space them at least 2 inches apart to give them room to spread.
- Gently press the remaining vegan chocolate candies into each cookie dough ball without flattening them too much.
- Place the tray in the oven and bake for 12 to 13 minutes or until the edges start to brown. They will look puffy and slightly underdone but will continue to cook and get a bit more firm on the cookie sheet.
- Remove the cookies from the oven and let them rest for at least 15 minutes on the tray.
Notes
- Ground chia seeds may be used in place of flax seeds.
- Try 3 to 4 tablespoons aquafaba (chickpea brine) as a substitute for flaxseed and water.
- Use unsalted aquafaba or reduce the salt to ⅛ tsp.
- Non-dairy chocolate lentils from Oh Nuts. These are the ones used in this recipe. They look and taste similar to M&Ms. They also have mini and mint-chocolate flavored versions.
- Unreal Dark Chocolate Gems
- Doisy & Dam Vegan Dark Chocolate Drops (also ships to the US)
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan M﹠M Cookies
Serving Size
1 cookie
Amount per Serving
Calories
188
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
1
mg
0
%
Sodium
101
mg
4
%
Potassium
22
mg
1
%
Carbohydrates
27
g
9
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
2
g
4
%
Vitamin A
20
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.