hello childhood memories! When I was younger, one of my favorite cookies were the Keebler M&M Rainbow cookies! They had a shortbread type taste, so crispy, and loved the M&M candy in each bite! I don’t know what made me crave them the other day but I wanted to re-create them….
The Keebler cookies are made with over 30 ingredients and truly nothing in them is good for you. The ones that I am sharing with you today are made with less than 5, are 100% dairy and gluten free, and contain ingredients that you can use over and over again! You only need 1 bowl and 5 ingredients!!
They are chewy and soft in the middle, crispy on the outside and have that familiar chocolate taste in every bite. The base is made of almond flour, almond butter, and maple syrup. For the M&M’s I used UNREAL snacks which make a few dairy free candies. They are so delicious, but do check as some of their products contain milk. I found these at my local market, but I have seen them sold at Whole Foods and you can easily purchase them online at places like Thrive Market for a cheaper price. You can also use regular M&Ms if you aren’t allergic to dairy!
You’re going to love these little cookies! They will last about a week or so in the fridge, but you can always freeze them to keep them longer! For this recipe, I have not tested any other subs- so I am not sure if a different flour would work. You can however, sub out the almond butter for any other nut or seed butter, it will change the taste (but not texture). I think maple syrup works the best for taste wise, but you can use any other liquid sweetener of choice, just remember it will change the flavor.
I hope you enjoy!
Yields: 12-16 cookies (depends on size)
Prep time: 10 minutes
Bake time: about 15 minutes
Total time: less than 25 minutes
2 cups almond flour
1/2 cup creamy almond butter
1/2 cup maple syrup
pinch of sea salt
1 tbsp. vanilla
About 1 cup of M&M’s
Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Set aside
In a large bowl, mix all of the above ingredients until well combined. *If your almond butter isn’t super creamy you can always melt it over the stove top with the maple syrup. Allow it to COMPLETELY cool before mixing it into the almond flour and baking.
Scoop out about a spoonful of the dough on to the parchment paper. I kept mine in somewhat of a ball shape, but feel free to flatten them slightly.
Bake at 375 degrees for about 12-15 minutes. The bottoms and the tops will start to brown. The edges will be crispy! Allow them to cool before storing or eating!