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Vegan M+M Cookies

  • Author: Gabrielle St Claire
  • Total Time: 59 minute
  • Yield: 8 large cookies 1x




  1. In a large bowl, whisk together the sugar, brown sugar, salt, and melted coconut oil or butter until combined.
  2. Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. You can fold in the M&M’s now or wait (my preference in case color fades)
  5. Cover and chill the dough in the fridge for a minimum of 2hrs. The longer the better!
  6. Preheat oven to 350°F (180°C).
  7. Fold in the chocolate chips and M+M’s to the chilled dough. Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
  8. Bake for 12-15 minutes, or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.


  • Prep Time: 2hrs
  • Cook Time: 15
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