Moist chocolate chip cookies, filled with better-for-you M&M’s and chocolate chunks that bring them to life. A cassava flour based cookie, both dairy and grain free.
It’s been no more than 2 days since I’ve re-entered the United States after 8 months abroad, living in France, and I’m already gushing over all of the wonderful health food products I had been missing. Now don’t get me wrong, there were a lot of really delicious and unique health food products in France that you can’t as readily find in the United States- buckwheat flakes, buckwheat crackers, and amazing dark chocolates. However, the US has such a wide variety of products (nut butters, grain-free mixes, grain-free breads, dairy-free ice creams) with tons of options, right at your finger tip. There’s no need to go to a special bio magasin. You can easily find health food products in almost any grocery store.
So while I absolutely loved France, and would easily take the next plane back in a heart beat, I am still happy to have re-found some comforts of home. Upon returning when I went to the co-op with my mother, she practically had to drag me out of there. I could have spent hours scouring the shelves, looking for all of the new products I missed while I was away. In my quest to find something new, I stumbled upon a packet of Unreal® dark chocolate crispy quinoa gems. The yellow package decorated with the colorful candy coated chocolates jumped off the shelf and begged me to take them home. So I did, and they ended up inspiring today’s recipe.
As a kid, I always loved a good ‘ole M&M cookie. Like a chocolate chip cookie, only with a crunch. Rather than biting into warm melted pieces of chocolate, your bite is met with a crack as you bite into the sugar coated goodness. What starts off as hard, quickly turns into warm melty chocolate. As you chew you can still feel the bits of the hard candy shell, mixed with the thick and creamy chocolate and blending with the bread-y sweet cookie crumbs. M&M cookies are a little piece of childhood, a little bite of heaven.
Now it’s probably been a number of years since I’ve had a proper M&M cookie, and I finally was ready to say enough’s enough! So for the first time in 8 months, I baked in my family’s kitchen. I took out all of the ingredients and carefully measured them into colorful cups and bowls, mixing and tasting as the fluffy chocolate chip cookie batter came together. Playful and colorful, sprinkled with the unreal® chocolate gems, the batter almost looked too adorable to eat!
Off the little cookies went into the oven, to be enjoyed minutes later by my family. We ate the warm M&M cookies together, and it was like we were all kids again, enjoying our little bite of heaven. I was back home, sharing treats, and it felt so comforting, just like these cookies.
Paleo M&M Cookies
Moist chocolate chip cookies, filled with better-for-you M&M's and chocolate chunks that bring them to life. A cassava flour based cookie, both dairy and grain free.
- 1/2 cup palm shortening
- 1/4 cup almond butter I used trader joe's (a more runny almond butter)
- 1/4 cup coconut sugar or brown sugar (packed)
- 1/2 cup agave nectar
- 1 tsp vanilla
- 2 eggs
- 1 cup cassava flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unreal dark chocolate crispy quinoa gems or M&M chocolate of your choice (use little secrets dark chocolate for grain-free, see below)
- 1/2 cup chocolate chunks
- 1/4 cup mini chocolate chips
Preheat the oven to 350 F. In a large bowl, mix the palm shortening, almond butter, coconut sugar, agave nectar, vanilla and eggs until smooth.
Then add in the cassava flour, baking soda, and salt. Mix until fully incorporated.
Add in all the different chocolates and mix well. On a parchment lined baking sheet, create 1 inch balls of dough spaced a few inches apart (see photo above). For crispier cookies, flatten the dough slightly. For more moist cookies, leave the cookies in ball form. Place the tray in the oven and let bake for 10 minutes. Let cool for several minutes before indulging. Bon appétit!
Cookies Paleo aux M&M's
Des cookies moelleux aux m&ms faites avec la farine de manioc. Sans gluten et sans lactose mais également délicieux!
- 130 grammes de shortening d'huile de palme ou d'un beurre végétal
- 55 grammes de purée d'amandes
- 55 grammes de sucre roux
- 160 grammes de sirop d'agave
- 1 c. à café d'extrait de vanille
- 2 oeufs
- 120 grammes de farine de manioc
- 1/2 c. à café de bicarbonate de soude
- 1/2 c. à café de sel
- 240 grammes de chocolat (si vous pouvez en trouver ou en commander des m&m's en France, ca serait la meilleure)
Préchauffez le four à 180 C. Dans un grand saladier, mélangez le beurre végétal, la purée d'amandes, le sucre roux, le sirop d'agave, l'extrait de vanille et les oeufs.
Ensuite, ajoutez la farine de manioc, le bicarbonate de soude, et le sel. Après que la pâte est bien mélangée, ajoutez le chocolat.
Sur un plaque de cuisson tapissé de papier sulfurisé, ajoutez des boules de pâtes de 3 cm de diamètre. Si vous préférez les cookies plus fin et plus croustillant, aplatissez les boules avant de les cuire. Si vous préférez les cookies plus moelleux, laissez-les en boules. Faites-les cuire 9-10 minutes. Laissez-les refroidir quelques minutes. Bon dégustation!
Products to help make the magic happen:
- I recommend using Little Secrets Dark Chocolate if you have a sensitivity to quinoa or grains.