What if I told you these gluten-free M&M cookies taste so good, that they might make you question everything you thought about gluten? Soft, chewy, loaded with chocolate chips and possibly too many M&Ms (is that even possible?), these cookies are so bakery-level delicious that even gluten itself would wish it was invited to this party. But don’t worry, you won’t miss it. One bite, and you’ll forget gluten was ever a thing.
The first time I went to a Crumbl Cookie bakery, I should have known this was going to be a life-altering experience the moment I walked through the doors. The buttery, sugar-laden air hit me first, telling me to come closer. The glow of the display tray right up front was almost angelic, each cookie practically winking at me. Was this heaven? Had I been chosen?
I stared at these large, jumbo, fluffy cookies in awe. How was I supposed to choose just one flavor?
The boy behind the counter had to have noticed the existential crisis on my face, but he waited patiently as I stared at the Kryptonite in front of me.
“I’ve never been here before so I don’t know how this works,” I confessed.
He smiled, “No problem! You can get individual cookies, or save money by getting a pack of four, six, or twelve.”
My eyes lit up with excitement, and I ordered two Chocolate Chunk, one Iced Oatmeal, and one Chocolate Cake Batter. When he handed me the pink box, I clutched it like a treasure chest filled with pre-joy and impending regret. I stuck the box in the back seat of my car and headed to pick up my teenage daughter from dance practice. The smell radiated through my car, creating a contact high that brought a smile to my face.
When we got home with our precious cookies, I told my husband and 10-year-old son what we brought with us. We all gathered around the glorious pink box and stared at the contents as I opened it. Determined to eat a small amount of each cookie, I grabbed a knife and cut them into equal pieces for us to try the different flavors. I intended to take just one bite of each flavor.
I lied to myself.
Not only did I eat the full portion of each flavor, but I ended up eating a couple of extra portions on top of that. The first bite of each cookie sent me into a state of bliss usually reserved for winning the lottery or finding money in an old coat pocket. But, like all tragic love stories, this one was doomed from the start.
Less than an hour later, the arthritis in my shoulder and hip lit up like a Christmas tree. Pain shot through my joints, and my body screamed at me, demanding to know what I had done to it. The gluten-sugar combo had sent my inflammation into full rebellion, and suddenly, my cookie high turned into a gluten-induced hangover. I sat there, betrayed, knowing that indulging in a traditional cookie came at a price my joints weren’t willing to pay.
And that’s when it hit me: I have to make gluten-free versions of these cookies. If I was going to possibly avoid crippling arthritis for a cookie, it better be with MY gluten-free cookie. And if I could tweak it by swapping the flour and using organic sugar to make it less of an inflammation bomb, maybe I wouldn’t have to suffer as much.
So, my love affair with traditional Crumbl Cookies transformed from eating them to admiring them from afar, and looking to their flavors as inspirations for my own recipes. But from the ashes of my gluten regret, a new mission was born: Make gourmet gluten-free cookies that taste just as good, but without the bodily betrayal.
And that is how I transformed into a gluten-free cookie scientist. From this one experience, my laboratory (AKA kitchen) has been put to use, and the freezer has been filling up with an obscene amount of cookies, waiting to go to their new homes while I search for guinea pigs…which isn’t difficult, since my teenager has been taking them to her friends, who have been raving about the different flavors that come in with her each week.
Who’s ready for a batch of Gluten-Free Crumbl-Style Cookies?
Why You’ll Love This Recipe
✔ Soft & Chewy – No dry, crumbly GF cookies here!
✔ Bakery-Style Quality – Thick, rich, and loaded with Chocolate Chips and M&Ms.
✔ Easy to Make – Simple ingredients!
✔ Gluten-Free – But no one will notice!
Ingredients Needed
For the Cookies:
- Gluten-Free Flour Blend (I use a combination of King Arthur’s GF all-purpose blend and GF oat flour)
- Brown Sugar & Granulated Sugar (adds chewiness)
- Baking Powder & Baking Soda (the perfect rise)
- Butter & Cream Cheese (for richness)
- Eggs & Vanilla Extract (enhances the flavor)
- M&Ms & Chocolate Chips (because more chocolate is better)
Expert Tips for the Best Gluten-Free Cookies
💡 Use a Quality GF Flour Blend – A mix with xanthan gum helps with structure (like King Arthur or Bob’s Red Mill).
💡 Don’t Overbake – Cookies continue baking after removing from the oven.
💡 Use Silicone Baking Mats for Perfect Baking – If you don’t have these, go for parchment-lined baking sheets.
💡 Choose your size! Scoop #40 is used for traditional size cookies, while scoop #10 is about the size of a Crumbl cookie.
Gourmet Gluten-Free M&M Cookies (Crumbl Copycat)
-1 1/2 cups gluten-free oat flour
-1 1/2 cups gluten-free all-purpose flour
-2 tsp. baking powder
-1 tsp. baking soda
-1 tsp. salt
-3/4 cup butter, softened
-1/4 cup cream cheese, softened
-3/4 cup light brown sugar
-3/4 cup granulated sugar
-3 eggs
-2 tsp. vanilla
-12 oz. bag semisweet chocolate chips
-10 oz. bag M&Ms
Preheat oven to 350 degrees. In a small mixing bowl, combine flours, baking powder, baking soda, salt, whisk together and set aside. Combine softened butter, cream cheese, and sugars in a medium size mixing bowl or standing mixer with paddle attachment and beat at medium speed until light and fluffy. Add eggs and vanilla, continue mixing just until combined. Add dry ingredients in two batches, beat in between each to incorporate well, then add chocolate chips and M&Ms and slowly mix until combined. Using a cookie scoop (#40 for standard, or #10 for bakery-size), drop dough on parchment lined baking sheet, place in refrigerator to chill for at least 30 minutes (an hour would be better if you can possibly stand it).
Shape cookies into little hockey pucks, then placed on a silicone-lined baking sheet. Bake for approximately 11-12 minutes (for size #40 scoop), 16-17 minutes (for size #10 scoop) or until lightly golden. Let cookies sit on cookie sheet for another 5-6 minutes before transferring to parchment lined cooling racks. Store in airtight container at room temperature for up to 3 days, or wrap individually and store in freezer for up to 6 months.
Click HERE to watch the video!
Easiest Gluten-Free M&M Brownies
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