I have come to realize that in baking (and Healthified baking specifically) there can be a balance of both worlds. A blend of both traditional and upgraded ingredients. These M&M cookies are made with all-purpose flour and real M&Ms, while coconut sugar and honey result in more blood sugar balancing sweetness, and coconut oil offers healthy fats in replace of processed vegetable oils. These cookies are soft, chewy and chocolatey with every bite!
Possible substitutions for these M&M cookies
- All-purpose flour: gluten-free all-purpose flour
- Coconut sugar: any granulated sweetener should work
- Honey: you can use maple syrup or coconut nectar instead
- Coconut oil: melted unsalted butter or vegan butter
- Egg: use a flax egg for vegan and egg-free
- M&Ms: any coated chocolate candy would work, or feel free to use chocolate chips
Healthier M&M Cookies
These soft and chewy M&M cookies are an example of a blend of both traditional and upgraded baking ingredients. Coconut sugar and honey makes them more blood sugar balancing, while coconut oil and egg offer healthy fats.
Equipment
- Mixing bowls
- whisk
- Baking sheets
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut sugar
- ¼ cup honey
- ¼ cup coconut oil melted (or unsalted butter)
- 1 large egg or flax egg for vegan
- 1 ½ teaspoon vanilla extract
- ⅓ cup chocolate M&Ms or other colored chocolate candies
Instructions
- Preheat oven to 350°F and line a baking sheet or two with parchment paper.
- In a medium bowl, stir together the all-purpose flour, baking soda, and salt.
- In another bowl, whisk together the coconut sugar, honey, melted coconut oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until a batter is formed
- Gently fold in the M&Ms.
- Scoop 1 tablespoon-sized dough balls onto the baking sheet. You can leave them as is, or slightly flatten them. I also like to add a couple more M&Ms on top of each ball of dough.
- Bake for 9-11 minutes or until edges are golden brown.
- Let the cookies cool for 20 to 30 minutes before enjoying!
