Keto Flourless Almond Butter M&M Cookies
Chewy, naturally gluten-free cookies made with almond butter and coconut flour instead of traditional wheat flour. The combination of brown sugar and drippy almond butter creates a rich, nutty base while M&Ms add pops of chocolate sweetness. Perfect for those avoiding gluten or looking for a protein-packed treat that satisfies cookie cravings. The coarse sea salt finish enhances the sweet-salty balance, making these cookies irresistible for both kids and adults.
Ingredients
- ⅝ cup light brown sugar, packed
- ½ cup drippy all-natural almond butterpeanut butter1:1nut-free alternative unavailabledairy-freeadds peanuts
ensure drippy consistency
Full guide → - 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- ½ cup blanched almond flour, finely ground
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- ½ cup plain M&Mschocolate chips1:1different texture
mini chips work best
- plain M&Ms, for topping(optional)chocolate chips1:1different texture
mini chips work best
- coarse sea salt, for topping
Instructions
- 1
Preheat oven to 350°F and line baking sheet with parchment paper
- 2
Mix brown sugar, almond butter, and vanilla in bowl until combined
- 3
Add egg and mix again
- 4
Add dry ingredients and mix until no white flour spots remain
- 5
Add melted coconut oil and mix until dough resembles classic cookie dough consistency
- 6
Scoop 1.5 tablespoons of dough, roll into balls, and flatten slightly on baking sheet
- 7
Top with additional M&Ms and sprinkle with coarse sea salt
- 8
Bake for 10-13 minutes until edges turn golden brown
- 9
Cool on hot baking sheet for 5 minutes, then transfer to cooling rack for at least 1 hour
Tips
Adjust dough consistency by adding 1 more tablespoon melted coconut oil if too dry, or 1-2 tablespoons almond flour if too wet.
Let cookies cool completely on the baking sheet before transferring to maintain their structure and prevent crumbling.
Space cookies well apart as they expand significantly during baking.
Good to Know
cool completely then store in airtight container for up to 5 days at room temperature
dough can be shaped and refrigerated up to 24 hours before baking
best served at room temperature after cooling completely
Common Mistakes
let cookies cool completely on baking sheet to avoid crumbling
ensure almond butter is drippy consistency to avoid dry dough
space cookies adequately apart to prevent spreading into each other
Substitutions
Dairy-Free Swaps
ensure drippy consistency
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make these cookies vegan?
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) for a vegan version.
What if my dough is too sticky to handle?
Refrigerate the dough for 30 minutes to firm it up, or add 1-2 more tablespoons of almond flour gradually until manageable.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for longer storage.