Flourless M&M Brownie Cookies

Flourless M&M Brownie Cookies #GlutenFree #Cookies

Do you read Jew Hungry? Whitney is one of my favourite bloggers. She’s fashionable, hilarious, and has the most adorable baby girl. Not that I stalk her on Instagram or anything…

When she posted her Flourless Chunky Monkey Brownie Cookies last month, I knew I had to make them. I also know I was going to make them with peanut M&Ms and dark chocolate chunks because if I made them with walnuts, I’d have to eat them all by myself and my yoga pants couldn’t handle the strain.

My moment came when I uncharacteristically ran out of all-purpose flour and absolutely, positively NEEDED a cookie or I was going to die. (Mainly die of immaturity, but you get my point.) I was tearing through my cabinets trying to find some hidden flour somewhere when I remembered:


I was saved. It took less than five minutes for me to put the batter together (because it’s more of a batter than a dough in keeping with the brownie theme.) I baked them and cooled as directed and then we ate.

Flourless M&M Brownie Cookies #GlutenFree #Cookies #Chocolate

It’s hard to explain just how amazing these are. You may look at them and think, “No way is that going to work. It’s sugar, cocoa powder, eggs, salt, and stir-ins.” But it works. Oh, it works like a charm. And because it has no flour, it’s 100% gluten free! (Because peanut and plain M&Ms are gluten free!*)  There’s more, though…

*This is my source for the claim that M&Ms are gluten-free.

It’s just plain delicious. The edges get crispy and the inside is chewy like any proper brownie should be. The texture is obviously a little different than a cookie that has flour, but it is not a textural difference that makes you feel like you’re missing anything. In fact, it reminds me a bit of macarons with the moist inside and crispy outside. You could possibly argue that these are slightly better for you because they have a higher protein content than most cookies, but honestly, we’re talking cookies, so I think that might be silly talk. I think the grand advantages of these cookies are a) flavour, b) texture, c) how few ingredients they require, and d) that they’re so easy to pull together it’s almost unbelievable.

These cookies were so fast to make and it was a good thing because my guys and I gobbled them up at the speed of light. Before I knew what was happening, I was midway into making my second batch.

Recipe Notes:

  • I recommend cooking these on silpats or silicone baking mats if you have them. If you don’t, I highly advise you lightly grease your parchment because the cookies really, REALLY want to stick to where you’ve placed them. Unless you feel like chiseling cookies from a baking sheet, I don’t recommend making them sans parchment or silpats.
  • The brownie cookie batter WILL spread. It will start out where you put it and then look like puddles on the pan. This is okay.
  • If you want M&Ms to peek out, drop a couple extras on the puddles of batter just before popping the pan into the oven. Otherwise, the ones you’ve stirred in will be hidden surprises for when you bite into the cookies. In my word, this is not a problem. I just wanted to let you know!
5 from 1 reviews
Flourless M&M Brownie Cookies
You'd never believe these crispy edged, chewy, M&M and chocolate chunk studded brownie cookies are flourless if you hadn't made them yourself! Adapted gently from and with thanks to Jew Hungry.
  • 6 cups (1 pound 8 ounces by weight) confectioner's sugar
  • 1½ cups (4½ ounces by weight) unsweetened cocoa powder
  • 2 teaspoons kosher salt
  • 4 large egg whites
  • 2 large eggs
  • 1½ cups peanut or plain M&Ms
  • ¾ cup dark chocolate chunks or semi-sweet chocolate chips
  1. Preheat the oven to 350°F. Line two baking sheets with silpats or lightly greased parchment paper. Set aside.
  2. Use a stand mixer fitted with a whisk attachment (or a large mixing bowl and a whisk) to quickly whisk together the confectioner's sugar, cocoa powder, and kosher salt until no more clumps remain. Beat in the egg whites and the eggs until there are no dry pockets and the mixture is glossy and smooth. It is easier with a stand mixer because it gets a bit gluey, but it can be done by hand, too!
  3. Stir in the M&Ms and chocolate chunks or chocolate chips. Using a cookie scoop (disher) or a tablespoon, spoon the cookie batter onto the prepared pans, leaving at least 2-inches between each mound of batter as it will spread quite a bit.
  4. Bake for 14-16 minutes, rotating the pans halfway through baking, or until the edges are set up and firm and the tops have a dull sheen and crackly surface. Remove the pans from the oven and let the cookies set up and cool completely on the pans. It's easiest to get them off of the silpats or parchment using a spatula.
  5. Store in an airtight container at room temperature for up to 3 days.


  1. says

    I made flourless chocolate cookies the other day. I added marshmallows to them and called them mud pie cookies ha! – These look sooo soo good. Mine did not call for whole eggs, I will try that next time to get a more cakey/brownie center. These look amazing!

  2. HanaS says

    Wow, they look awesome but I’m a bit worried that they contain too much sugar, is 6 cups the right amount??? Thank you.

  3. says

    Rebecca, these just look delicious! Much like you, even if I made these for the family I would surely eat half before they got to the >.< You got yourself a new follower!

  4. G says

    They look amazing! Thanks for sharing this!

    One question though. Do you think I could substitute sugar with something else? Maybe ground almonds or nuts?

    • says

      I don’t think you could… Given that the recipe really only has 4 ingredients (sugar, egg, cocoa, mixins) it’s kind of hard to swap one out entirely. This recipe is, as Whitney told me, one that is a pretty standard Passover recipe.

  5. Chocolate Lady says

    Oh my. I must make these. Like, tonight. I just called my husband who’s on the way home from water polo practice with my son and asked him to swing by the store to grab some M & M’s. Your photos make me want to reach into the screen and grab a bite. Thank you!

  6. Leigh says

    I made these last night. Mine weren’t as glossy as yours, they were more of a flat brown. Also I made them kinda large, so you need a big glass of milk with each one. I brought them to work to share and I’ve already printed up the recipe for most of my coworkers. Thanks for the recipe!

  7. Col says

    I’m making these today — I LOVE that these aren’t just GF but also milk free and flourless! I have friends with dairy allergies, as well the need to avoid gluten AND nuts (inc almond flour) … finding recipes is always a big struggle. So excited I can bring these to the next get-together!!

    Huge thanks from “just up the road” in WNY.

  8. sabrina merrill says

    These did not work! Everytime I baked them they came out burnt all on the sides and goey in the middle still! Never gonna make these again! There goes 90% of the batter!! =(

    • says

      It will definitely be thinner than cookie dough. Maybe add a little more cocoa powder to thicken it up more? Remember this won’t be like standard cookie dough. It’s like a brownie batter.


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