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Vegan M&M Cookies: The Best Vegan Cookies in the Whole Wide World of Vegan Baking (and Maybe Baking in General!)

Vegan M&M Cookies

This vegan m&m cookies recipe produces simply the best vegan cookies. There’s really no other way to say it. And, I mean best vegan cookies, not just the best vegan m&m cookies.

Course Dessert
Cuisine American, vegan
Keyword m&m cookies, small batch vegan cookies recipe, vegan cookie recipe, vegan cookies, vegan m&m cookie recipe, vegan m&m cookies, vegan m&ms
Total Time 30 minutes


  • 2 tbsp flaxseed meal
  • 5 tbsp water
  • 1/3 cup refined coconut oil see Recipe Notes
  • 1/2 cup organic cane sugar
  • 1/2 cup pure maple syrup see Recipe Notes
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 5 oz pkg vegan m&ms I used Unreal’s Dark Chocolate Crispy Quinoa Gems


  1. Preheat the oven to 350º.

  2. In a small bowl, combine the flaxseed meal and water. Stir to combine and set aside for 5 minutes.

  3. Combine the coconut oil (softened) with the cane sugar, maple syrup and vanilla in a larger bowl. Using a hand-mixer (or a stand-alone mixer) blend these ingredients until they are well-combined.

  4. Add the flaxseed eggs and mix to combine.

  5. Add the flour, baking soda and salt and mix to combine. Use a low speed for this step and mix only for as long as it takes for the cookie dough to be combined. Your mixer should be working fairly hard in this step.

  6. Stir in the vegan m&ms by hand.

  7. Line a baking sheet with parchment paper or a silicon baking sheet. Do not grease the baking sheet.

  8. Using a large soup spoon, scoop enough of the cookie dough to form a ping-pong ball sized ball. Place the rolled balls on to the baking sheet and gently press them into thick discs. You should be able to fit 12 balls on a large baking sheet.

  9. Bake on the middle rack for 14 minutes. When the cookies are just starting to brown at the edges, remove them from the oven and allow them to cool for a few minutes.Then transfer them to a baking rack.

Recipe Notes

  • When choosing a coconut oil for this recipe, be sure to buy a refined coconut oil. It will have less coconut flavor than an unrefined coconut oil. Also, make sure that you buy a variety that is solid at room temperature. You want the oil to solidify as the cookies cool. There are some liquid varieties on the market (I use them often in my Thai and Indian vegan cooking).
  • Be sure to use pure maple syrup. Maple-flavored syrup is high-fructose corn syrup with a maple syrup flavoring. You want the real deal, trust me!
  • I use my KitchenAid Stand Mixer for this Vegan M&M Cookies Recipe.
  • These cookies will stay good for about 4 days. They will likely not last that long though!
  • Recipe inspired by NoraCooks’ Perfect Vegan Chocolate Chip Cookies