Gluten Free M&M Cookies

Ingrédients

• 140 grams unsalted butter
• 280 grams gluten free all purpose flour
• 1/2 teaspoon baking powder (always check that it is gluten free as some brands contain gluten)
• 1/2 teaspoon baking soda (always check that it is gluten free as some brands contain gluten)
• 1/4 teaspoon salt
• 1/4 teaspoon xanthan gum (omit if the flour blend already contains xanthan gum.)
• 100 grams granulated sugar
• 100 grams light brown sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 200 grams M&M's (Plus extra for topping if desired)
• Mini M&M's for decorating (optional)

Préparation

1. 1

   --- How to make gluten free m&m cookies ---

2. 2

   To start browning the butter.

3. 3

   Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.

4. 4

   Once the butter has fully melted, tiny bubbles will start to form on the surface and stir frequently with a whisk.

5. 5

   The butter will start foaming. As you stir, pay close attention to the color of the butter. It will gradually turn from yellow to a light tan, then to a golden brown. The process usually takes about 5-8 minutes.

6. 6

   Once the butter reaches a deep golden brown color with some small speckles on the bottom of the pan, and has a nutty aroma, immediately remove it from the heat. Do not let it go beyond this stage, as it can quickly turn from browned to burnt.

7. 7

   To stop the cooking process and prevent the butter from overcooking in the hot pan, you can transfer it to a heatproof bowl and leave it to cool for 10 minutes.

8. 8

   Mix some of the dry ingredients.

9. 9

   In a bowl mix together the flour, baking powder, baking soda, salt, and xanthan gum and set aside.

10. 10

    Once the browned butter has cooled. In a large bowl mix together the eggs, sugar, vanilla and then add the butter

11. 11

    Combine the wet and dry ingredients.

12. 12

    Add the dry ingredients to the wet ingredients and fold in until it is almost fully combined, but you can still see some of the flour. Add the M&M's and continue to fold in until no flour is visible and the M&M's are evenly distributed.

13. 13

    Cover the bowl and refrigerate for 1 hour for the cookie dough to firm up.

14. 14

    Preheat the oven to 170°C/325°F/Gas mark 3. Cover two baking sheets with parchment paper.

15. 15

    Use a cookie scoop or small ice cream scoop to portion the dough into a ball and onto the lined baking sheet, leaving a gap of approximately 3 inches between each cookie. To ensure ample space for spreading, it is advisable to avoid placing more than five to six cookies on a single baking sheet (depending on the size of your baking sheet).

16. 16

    Each cookie ball should weigh approx. 70 grams, this recipe should make around 12-14 m and m cookies. I recommend weighing the cookie balls to get an even and consistent-sized cookie.

17. 17

    Place the baking sheet in the center of the oven and bake for 12-14 minutes until the edges of the cookies look very lightly golden. Remove from oven and leave to cool on the baking sheet until they are cool and firm before transferring to the cooling rack.

18. 18

    I recommend baking the baking sheets of cookies one at a time to ensure they are baked evenly, as they are best baked in the middle of the oven. The cookies will look softer in the center but will firm up as they cool.

19. 19

    After taking them out of the oven while they are still soft, I like use a round cookie cutter slightly larger than the cookies to help bring them to a nice round shape (See images in post above). I also like to add a few more M&M's plus mini M&M's into the cookies while they are still soft.