Gourmet Gluten-Free M&M Cookies (Crumbl Copycat)
Soft, chewy, bakery-style gluten-free cookies loaded with chocolate chips and M&Ms — a Crumbl copycat that doesn't skimp on flavor.
- Prep Time
- 45 min
- Cook Time
- 12 min
- Total Time
- 57 min
- Servings
- 24 cookies
The first time I went to a Crumbl Cookie bakery, I knew I was in trouble the moment I walked through the door — the buttery, sugar-laden air, the glowing display case, cookies the size of your face. I ordered a box, ate way more than my share, and about an hour later my joints were reminding me exactly why traditional gluten and I don't get along.
So I set out to make my own gourmet gluten-free version — just as soft, just as loaded with chocolate, minus the aftermath. This is the recipe that came out of that mission: soft and chewy, bakery-style thick, and nobody will notice they're gluten-free.
Ingredients
- 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 extract
- 12 oz. semisweet chocolate chips
- 10 oz. bag M&Ms
Instructions
- 1Preheat oven to 350°F. In a small bowl, whisk together the flours, baking powder, baking soda, and salt; set aside.
- 2In a stand mixer with the paddle attachment, beat the softened butter, cream cheese, and sugars until light and fluffy.
- 3Add the eggs and vanilla, mixing just until combined.
- 4Add the dry ingredients in two batches, mixing well after each addition. Add the chocolate chips and M&Ms and mix until just combined.
- 5Using a cookie scoop (#40 for standard, #10 for bakery-size), scoop the dough onto a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- 6Shape the chilled dough into pucks and place on a silicone-lined baking sheet.
- 7Bake for 11-12 minutes (#40 scoop) or 16-17 minutes (#10 scoop), until lightly golden.
- 8Let the cookies rest on the pan for 5-6 minutes before transferring to a cooling rack.
Tips
- Use a quality gluten-free flour blend with xanthan gum for the best structure (King Arthur or Bob's Red Mill work well).
- Don't overbake — the cookies continue cooking after they come out of the oven.
Storage & Reheating
Store at room temperature in an airtight container for up to 3 days, or wrap individually and freeze for up to 6 months.
Love this recipe? You'll love Chef Erin's Gluten-Free Cookbook
Over 500 gluten-free recipes for every craving — from comfort food classics to Mediterranean, dairy-free, low-carb, and vegan options. A detailed intro walks you through going gluten-free without giving up the food you love.
