M&M's Cookies [vegan]

For one American friend, M&M’s cookies were a staple in her household growing up. Every time we pass by a bake sale, she would make very clear that no M&M’s cookies recipe in this world could ever top her grandma’s. Having been born and raised in Hong Kong, however, where Curry Fish Balls and Bubble Waffles were the quintessential childhood snacks, I definitely do not share the same passion for candy-filled cookies as my friend does. But what can you say, Westernization! has programmed my tastebuds to crave this blatantly American cookie once in a while.

Because I am vegan and cannot indulge in good ol’ M&M’s candies, I have struggled for the longest time to find a non-dairy alternative to this American treat. However, when I found Unreal’s Dark Chocolate Crispy Quinoa Gems down the Whole Foods aisles several weeks ago, I could not resist. They are everything I have ever wanted. Healthy. Chocolatey. Crunchy. And something to satisfy my unconsciously Americanized palate.

This recipe for vegan M&M’s cookies is dedicated to this American friend (note: she is not my only American friend). My cookies, unfortunately, probably do not taste the same as her grandmother’s, but they are sure to please everyone. They are sweet, melt-in-your-mouth delicious, slightly crunchy on the edges, and best of all, 100% plant-based.

If you are curious as to why there is only one chocolate gem on each cookie, read my Instagram post here.

Ingredients

• 1/2 cup vegan butter

• 1/2 cup brown sugar

• 1/4 cup almond milk

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 2 tsp arrowroot flour

• 1/2 tsp salt

• 1 cup Unreal Dark Chocolate Crispy Quinoa Gems

Instructions

1. Cream together butter and sugar.

2. Add in wet ingredients.

3. Add dry ingredients to the wet and mix until dough forms.

4. Fold in chocolate gems.

5. Roll dough into balls and place into preheated 180C oven for 15 mins until edges are set.

6. Enjoy!

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