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Gluten-Free Valentine’s Day Chocolate Cookies – Easy and Delicious!

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5 from 1 review

Chewy Gluten-Free Valentine’s Day Chocolate Cookies that are easy to make and brimming with pink M&M’s! These chocolaty cookies are easy to make and require no stand mixer. Also, these colorful Valentine’s Cookies are a perfect Valentine’s Dessert to share with friends and family! They make great gifts in a cute little cellophane bag!

Ingredients

Units Scale
  • 3 Cups Gluten-Free Flour (I used Cup 4 Cup Gluten-Free Flour Blend)
  • 2 Cups Valentine’s M&M’s or Chocolate Candy
  • Unsweetened Cocoa Powder – 1/2 cup
  • Eggs – 2 Room Temperature
  • Vanilla Extract – 2 Teaspoons
  • Baking Soda – 1/2 Teaspoon
  • Salt – 1/2 Teaspoon
  • Melted Butter – 2 and 1/2 Sticks Butter
  • White Sugar1 cup
  • Light Brown Sugar – 1 and 1/2 cups

Instructions

  1. Melt Butter over low heat, turn off the flame, and cool to room temperature.
  2. Place Gluten-Free Flour, Sugar, Light Brown Sugar, Salt, Baking Soda, and Cocoa Powder in a large mixing bowl and combine thoroughly.
  3. In a separate bowl, whisk eggs and add vanilla and cooled butter. Blend.
  4. Add wet ingredients to dry ingredients. Combine well.
  5. Add the M&M Chocolate Candy. Mix until well combined. I used my hands. It’s a thick, sticky cookie dough. Fold the dough several times until all the chocolate candies are integrated thoroughly.
  6. Using a large cookie scoop, measure six cookie dough balls per prepared baking tray with a silicon liner or parchment paper. The recipe makes 18 large cookies.
  7. Bake for 15-18 minutes until a toothpick comes out clean. Do not overbake, or the cookies will be dry. Cookies will firm up as they come to room temperature. Remove them from the oven and let them rest for 20 minutes before transferring them to a wire rack. They will firm up as they come to room temperature.

Notes

    • For best results, do not overbake. They will firm up as they cool. 

    • Let the cookies come to room temperature before sliding them onto a wire rack.