Gluten free M&M cookie bars with crunchy outsides and gooey middles are sure to be a hit this holiday season.
This holiday "cookie" is a mix between a blondie and a classic chocolate cookie. Think like a Mrs. Field's cake you'd see in the mall (IYKYK) but way thicker and homemade.
This is a no chill dough. (I, like this dough, have no chill.)
This bar has the best of both worlds - a crunchy outside and a gooey, delicious center.
Product recommendations: King Arthur Gluten Free 1 to 1 flour, Country Crock Plant-Based Butter with Avocado Oil, Just Egg Vegan Egg Substitute. If you're looking to make the recipe completely allergen-free, I would also suggest Enjoy Life Rice Milk Chocolate Chips or No Whey No Nos instead of M&Ms.
Pro tip: Gluten free cookie doughs can get dry AF pretty quickly. If your dough is too crumbly, add in water a little at a time - I usually don't need more than 1/4 cup if I'm adding it to a recipe. You'll also want to do this before adding the M&Ms or sprinkles, or the color will run through the dough and make it look like a weird tie-dye shirt.
Gluten Free M&M Bars
1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/2 cup sugar
2 large eggs or egg substitute, room temperature
2 teaspoons vanilla extract
2 3/4 cups gluten free flour
2 tsps cornstarch
1 tsp baking soda
1/2 tsp salt
1 bag M&Ms of your choice (I used red and green)
1 cup chocolate chips or additional add-ins like nuts, sprinkles, etc.
Preheat the oven to 350°F.
Combine flour, salt, cornstarch, and baking soda in a bowl and set aside.
Cream together butter and sugars on medium in a mixer until light and fluffy.
Add vanilla extract and combine.
Add eggs one at a time and combine again until fluffy.
Slowly add in dry mixture until combined. IF the dough is too crumbly, add a little water (no more than 1/4 cup) until the dough comes together.
Add in mix-ins and combine.
Grease a 9x9 pan (I use spray vegetable oil) - add the dough.
Bake for 30 minutes or until golden brown.
Let cool completely before removing from the pan and cutting into your preferred size squares or bars.
Store in an airtight container once cooled.
Based on an original recipe from Sally's Baking Addiction.