Gluten-Free Chocolate Chip Cookies with Rainbow Mini Pieces
If you love classic M&M cookies, you’re going to adore these colorful gluten-free cookies! They’re soft, chewy, loaded with chocolate, and made with Rainbow Mini Pieces from Little Secrets instead of traditional M&M’s. The result is an M&M-style cookie made with premium chocolate, less sugar, and no artificial colors.
Whether you’re baking for birthdays, holidays, after-school treats, or just because, these adorable mini cookies are always a hit. Their bite-size shape makes them extra fun to eat and perfect for sharing. They’re every bit as festive as the classic version while offering a better-for-you twist that doesn’t sacrifice flavor.
Why You’ll Love These Gluten-Free M&M-Style Cookies
• Soft and chewy centers with lightly crisp edges
• Made with gluten-free pantry staples
• Colorful and fun for birthdays, parties, and celebrations
• Made with Little Secrets Mini Pieces which are premium chocolate, less sugar, and no artificial colors
• Easy to make ahead since the dough chills beautifully
• Can be made with Rainbow Mini Pieces, M&M’s, or chocolate chips
What You Need
Ingredient Notes
• Gluten Free Flour such as King Arthur Measure for Measure Gluten Free Flour gives these cookies wonderful texture without needing additional ingredients.
• Salted butter adds rich flavor and creates a soft, chewy cookie.
• Granulated sugar helps the cookies spread just enough while keeping the edges lightly crisp.
• Rainbow Mini Pieces from Little Secrets are similar to mini M&M’s but are made with high-quality chocolate, less sugar, and naturally derived colors. If you prefer, you can substitute mini M&M’s or regular M&M’s. Get 10% with code MOMLOVESBAKING at littlesecretschocolates.com
• Vanilla extract enhances the buttery flavor and chocolate.
How to Make Gluten-Free Chocolate Chip Cookies with Rainbow Mini Pieces
• Whisk together the dry ingredients.
• Cream the butter and sugar until light and fluffy.
• Beat in the egg and vanilla.
• Mix in the dry ingredients just until combined.
• Fold in the chocolate chips and Rainbow Mini Pieces.
• Chill the dough for at least one hour.
• Scoop the dough, press extra Rainbow Mini Pieces on top, and bake until the edges are lightly golden.
• Allow the cookies to cool for a few minutes before transferring them to a wire rack.
Frequently Asked Questions
• Can I use M&M’s instead of Rainbow Mini Pieces?Yes! You can substitute an equal amount of regular or mini M&M’s if that’s what you have on hand.
• Can I use all Rainbow Mini Pieces? Absolutely. If you’d like, replace the chocolate chips with additional Rainbow Mini Pieces for a full cup of colorful chocolate candies.
• Why do I have to chill the dough? Chilling helps prevent the cookies from spreading too much and gives them a thicker, chewier texture.
• Can I make larger cookies? Yes! Scoop the dough into 2- to 3-tablespoon portions and bake for 11 to 13 minutes, until the edges are lightly golden and the centers are just set. Makes 12 regular sized cookies.
• Can I freeze the cookie dough? Yes. Scoop the dough into balls, freeze until firm, then store in a freezer-safe container for up to three months. Bake straight from frozen, adding an extra minute or two to the baking time.
Quick Tips
• Press a few extra Rainbow Mini Pieces onto each cookie before baking for bakery-style cookies.
• Bake just until the edges are set. The centers should still look slightly underbaked.
• Let the cookies cool on the baking sheet for 4 to 5 minutes before moving them to a wire rack.
• Store in an airtight container to keep them soft and chewy.
If you’re craving colorful, classic M&M cookies but want a version made with premium chocolate and naturally colored candy pieces, these Gluten-Free Chocolate Chip Cookies with Rainbow Mini Pieces are the perfect treat. They’re easy enough for everyday baking and festive enough for every celebration.
Gluten-Free Chocolate Chip Cookies with Rainbow Mini Pieces
Ingredients
- 1¼ cups Gluten-Free Flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup salted butter, softened
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 1/4 cup mini chocolate chips
- 3/4 cup Little Secrets Mini Pieces, divided
Equipment
- Little Secrets Mini Baking Pieces Get 10% off with code MOMLOVESBAKING
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, using a wooden spoon or an electric mixer on medium speed, beat the butter and sugar together until completely combined and creamy. Scrape down the sides of the bowl as needed. Add the egg and vanilla and beat until smooth.
- Add half of the flour mixture and mix on low until just combined. Add the remaining flour mixture and mix until no streaks of flour remain. Do not overmix. Fold in 1/4 cup of the Little Secrets Mini Pieces, reserving the remaining 1/2 cup for topping.
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper. For 34 mini cookies, scoop the dough into 1 tablespoon balls and place them about 2 inches apart.
- Press several of the reserved Little Secrets Mini Pieces into the top of each dough ball so they're visible after baking. Bake on the middle rack at 350°F for 10–12 minutes, until the edges are lightly golden and the centers look just set. They will look slightly underdone in the middle but will firm up as they cool.
- Let the cookies cool on the baking sheet for 4–5 minutes before transferring to a wire rack. Store the cookies in an airtight container at room temperature for up to 5 days. Or freeze the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.