Eggless chocolate m&m cookies with self rising flour is super easy to make at home using few ingredients and they are made without brown sugar also! So even if you have no brown sugar or eggs at home, you can easily make thse homemade chocolate m&m cookies from scratch.
These simple & colorful eggless chocolate m&m cookies make the perfect cookies for Christmas holidays, Easter or anytime!
They are also soft, fudgy & chewy in texture and also one of the favorites of kids with lots of colorful candies.
Soft, Chewy & Fudgy Chocolate M&M Cookies
As I told, these chocolate m&m cookies are soft, chewy and fudgy in texture and they are colourful too!
I also have this delicious and moist m&m cookies with milk powder (no chocolate) here and also this delicious bisquick m&m cookies here!
Most of the kids love m&m candies and chocolate and also cookies, and when all these are combined to make one simple but delicious dessert, it's always a hit!
And they are so easy to make at home if you have m&m candies at home.
With Halloween, Christmas and holidays nearby, there is a good chance of having leftover candies and so I think it is best to use them in some desserts which will also make the desserts look so colorful & festive with minimal efforts on our side.
The chocolate m&m candies really do not need any extra frosting or icing or any decoration on them, as they already look so colorful & festive with all those colorful chocolate candies on them.
They look so inviting & festive for any holiday party or occasion and we can make them so easily at home.
The texture of these colorful candies are soft, chewy and fudgy inside and they are also very chocolatey!
Tips To Make The Perfect Chocolate M&M Cookies
To make the perfect chocolate m&m cookies, make sure you follow the instructions correct.
Also use the same amount of ingredients as directed in the recipe, though you may slightly adjust the amount of sugar based on your preferences.
For example, if you prefer to use dark cocoa powder, you might need a little more sugar to add more sweeteness to the chocolate m&m cookies.
Also you may slightly increase the amount of m&m candies if you want more candies in your cookies. You can also use a few candies to garnish and decorate as you like.
One problem many people face when making cookies that has candies is that, the candies tend to fall out of the dough when you shape the cookies before baking them.
This cookie dough is not dry and it is moist enough to hold the candies.
So you do not need to be worried about the candies not sticking to the dough.
However, it is normal that a few candies may drop out while you mix the dough or shape the cookies. Just press those candies back to the dough, and it will be fine!
With the milk, make sure to use whole milk which is full fat milk, for the best results!
How To Make Eggless Chocolate M&M Candies With Self Rising Flour?
Since we use self rising flour, we do not need to use baking powder or salt in this recipe, as they are already added in the flour.
The main ingredients of this eggless chocolate candy cookies are flour, cocoa powder, sugar and also m&m candies.
You can see the full ingredients list for making delicious, chewy & soft chocolate m&m cookies below.
self rising flour 1 ¼ cup
cocoa powder ¼ cup
oil ½ cup
sugar ¾ cup
whole milk ¼ cup
vanilla extract 1 teaspoon
m&m candies ½ cup
Step By Step Instructions
Add the self rising flour to a large bowl.
Also add the cocoa powder to the bowl, mix very well so that the cocoa powder is mixed evenly with the flour.
Make sure there are no lumps in this, if necessary, you may sift the mixture.
In another bowl, add the oil & sugar, mix very well so the sugar is dissolved.
Also add the milk & vanilla extract, mix very well with the oil & sugar mixture.
Pour this prepared wet ingredients mixture to the dry flour mixture, stir in using a spoon until its combined evenly and there is no dry flour left in the bowl.
Add the m&m candies also to the bowl and knead the mixture using your hands to form the cookie dough.
If any candies fall out from the dough, gently press the candies back to the dough.
Transfer this prepared cookie dough to the refrigerator and chill the cookie dough for about 30 minutes.
To make the cookies
Once the cookie dough is chilled in the refrigerator for 30 minutes, its ready to be made into cookies!
Preheat the oven to 350 degree Fahrenheit.
Layer the cookie sheet with parchment paper.
Take a small amount of cookie dough in your hands and make a ball out of it. Gently press this ball and place it in the cookie sheet layered with parchment paper.
Similarly make balls out of the remaining cookie dough and press them gently to flatten out a bit (they will flatten further while baking so do not flatten a lot) and place them in the layered cookie sheet.
Keep in mind that the cookies will expand as they bake, so make sure leave enough space between each cookie. I baked these in two batches, so in the first batch I baked only 8 cookies so I places two cookies in each row leaving enough space in between the cookies. You can bake in two cookie sheets or you can also bake these in two different batches. (Keep the leftover cookie dough in the refrigerator until ready to use).
Once the cookies placed in the cookie sheet, bake in the preheated oven for 12 minutes.
Once its done, immediately transfer the cookies from the hot oven so they won't get harden.
Allow the cookies to cool down completely.
The cookies will look so tender while they are still hot and so they may break if you try to take them out of the cookie sheet while they are still hot.
Once the cookies are cooled, they will harden and be perfect and you can easily transfer them to plates or containers.
Serve the delicious chocolate m&m cookies with coffee, tea or a cup of cold milk as you prefer!
How To Store Chocolate M&M Cookies?
You can enjoy them the same day or you can store them for later use in cookie jars.
I prefer to refrigerate the cookies in air tight containers or jars if I am not using them the same day.
You may store these in the refrigerator for few more days or even longer if you freeze them in freezer safe containers.
You can read more on how to freeze cookies for longer storage here.
How To Substitute Self Rising Flour In This Cookie Recipe?
If you do not have self rising flour, you can easily substitute self rising flour with all purpose flour, baking powder and salt.
For 1 ¼ cup of self rising flour, you can use 1 ¼ cup of all purpose flour, 1.5 teaspoon of baking powder and ½ teaspoon of salt to use in this cookie recipe.
I have already used self rising flour in making other cookies like eggless peanut butter cookies with self rising flour and eggless chocolate chip cookies with self rising flour.
I have also made easy self rising flour pancakes which are very delicious!
More Cookies Recipes In This Blog:
moist m&m cookies with milk powder (not chocolate)
easy cut out sugar cookies with sprinkles
coconut flour chocolate chip cookies
banana chocolate chip cookies vegan recipe
Below you can get the recipe for eggless chocolate m&m cookies in detail.
Chocolate M&M Cookies
Ingredients
- 1 ¼ cup self rising flour
- ¼ cup cocoa powder
- ½ cup oil
- ¾ cup sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup m&m candies
Instructions
- Add the self rising flour to a large bowl.
- Also add the cocoa powder to the bowl.
- Mix the flour and cocoa powder very well so that the cocoa powder is mixed evenly with the flour. Make sure there are no lumps in this, if necessary, you may sift the mixture.
- In another bowl, add the oil & sugar, mix very well so the sugar is dissolved.Also add the milk & vanilla extract, mix very well with the oil & sugar mixture.
- Pour this prepared wet ingredients mixture to the dry flour mixture.
- Stir well using a spoon until its combined evenly and there is no dry flour left in the bowl.
- Add the m&m candies also to the bowl.
- Knead the mixture using your hands to form the cookie dough. If any candies fall out from the dough, gently press the candies back to the dough.Transfer this prepared cookie dough to the refrigerator and chill the cookie dough for about 30 minutes.
- Once the cookie dough is chilled in the refrigerator for 30 minutes, its ready to be made into cookies! Preheat the oven to 350 degree Fahrenheit and layer the cookie sheet with parchment paper.Take a small amount of cookie dough in your hands and make a ball out of it. Gently press this ball and place it in the cookie sheet layered with parchment paper.
- Similarly make balls out of the remaining cookie dough and press them gently to flatten out a bit (they will flatten further while baking so do not flatten a lot) and place them in the layered cookie sheet.
- Keep in mind that the cookies will expand as they bake, so make sure leave enough space between each cookie. I baked these in two batches, so in the first batch I baked only 8 cookies so I places two cookies in each row leaving enough space in between the cookies. You can bake in two cookie sheets or you can also bake these in two different batches. (Keep the leftover cookie dough in the refrigerator until ready to use).
- Once the cookies placed in the cookie sheet, bake in the preheated oven for 12 minutes. Once its done, immediately transfer the cookies from the hot oven so they won't get harden.
- Allow the cookies to cool down completely. The cookies will look so tender while they are still hot and so they may break if you try to take them out of the cookie sheet while they are still hot. Once the cookies are cooled, they will harden and be perfect and you can easily transfer them to plates or containers.Serve the delicious chocolate m&m cookies with coffee, tea or a cup of cold milk as you prefer!
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