These chewy cookies are so full of chocolate flavor, and they are topped with chocolate candies for an extra treat! Best of all, these are gluten free, vegan, and allergy friendly! You’ll love this easy and delicious recipe.
My kids love to have bakery style treats. There’s something about any desserts that have sprinkles, extra glaze, colorful frosting…those kind of things just attract their attention!
And if you have food allergies, you know that most bakeries are not safe for us. Which can really feel frustrating at times!
That’s why I like to make the effort to bake extra special desserts from time to time. Of course we love the classics, like vegan chocolate cake, and gluten free vegan chocolate chip cookies, but sometimes it’s nice to make something a little bit different, like these candy studded double chocolate cookies.
These are chewy, chocolatey, and a little bit fun with the colorful, allergy friendly chocolate no-nos on top!
Ingredient Notes
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend for this recipe. It works really well for cookies! If you have a different blend you like, you can try that.
- Vegan Buttery Spread – I love Earth Balance Soy Free Buttery Spread for baking. You can also use the baking sticks.
- Unsweetened Cocoa Powder – We use Hershey’s Unsweetened Cocoa Powder. You can use a different brand if you like.
- Chocolate Chunks – Enjoy Life Chocolate Chunks work well in this recipe. You can also use chocolate chips.
- Candy Coated Chocolate – We prefer Chocolate No-Nos, which are an allergy friendly alternative to m&ms. You can use any candy that works for your dietary needs.
Step by Step Instructions
- Mix the cookie dough together with an electric mixer.
- Scoop the cookie dough onto a parchment paper lined baking sheet. Place the candy coated chocolate on top of each cookie and flatten the cookie dough slightly with your hands.
- Bake at 350 degrees F for about 14-15 minutes. Allow to cool on the baking sheet before moving.
Storage
Store leftover cookies in an airtight container. They should stay fresh for about 4 days.
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Recipe
Double Chocolate M&M Cookies (Gluten Free, Vegan).
Equipment
Ingredients
- ⅔ cup vegan buttery spread
- ¾ cup dark brown sugar
- ½ cup organic cane sugar
- 1 ½ Tablespoons maple syrup
- ¼ cup unsweetened applesauce or mashed banana
- 1 ½ cups gluten free flour blend I like Namaste Perfect Flour Blend
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dairy free chocolate chunks
- 2 packages chocolate no-nos or any candy coated chocolate that works for you
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Cream the vegan buttery spread and sugars in a mixing bowl. Add the unsweetened applesauce and maple syrup and mix on medium speed until combined.
- Add the gluten free flour, baking soda, baking powder, and salt. Mix on low speed until combined.
- Stir in the dairy free chocolate chunks.
- Use a cookie dough scoop to scoop the dough on the cookie sheets, leaving about an inch between each cookie. Press a couple of chocolate no-nos onto each cookie, then flatten the dough slightly with your hand or a spoon.
- Bake at 350 degrees F for 13-15 minutes.
- Repeat step 6 and 7 with remaining dough.
- If you are going to freeze the dough, just use a cookie dough scoop to scoop the dough on the cookie sheet and stick it in the freezer for a couple of hours. Once firm, put the dough balls in a freezer bag and store in the freezer until it's time to bake them. When you want to bake them, bake at 350 degrees F for 15-17 minutes.
Darryl
These are one of my all time favorite cookies!