Cookies, Desserts, Food

Big, Soft {Easter} M&M Cookies…with a secret ingredient


Oh goodness, M&M cookies. Definitely one of the best things in life.  But what’s better than M&M cookies?  Irresistibly soft M&M cookies with absolutely no shortening!

I always prefer to cook (& bake) without shortening…I think it sort of looks like plastic.  Am I the only one?

Anyway, I saw this recipe on Pinch of Yum’s blog the other week and knew I had to try it.  Shortening and all.  They were delicious, but I was determined that I didn’t want to post a shortening cookie recipe on my blog, so I had to find a way around all that plastic-y stuff.

And guess what I found?

Coconut oil.

But that’s not all, I also added….

white beans!

Please do not get worried .  These aren’t “healthy” cookies (they’ve got too much sugar in them for that).  And they’re certainly not bean-y tasting.  The fact that my husband had no problem devouring these attests to the fact that they don’t taste like beans. (In fact, I recently added white beans – leftover from said cookies – to my vegetable lasagna roll ups, and the hubby could barely eat it.) He can sniff beans out of anything.  Except these cookies.  Bean-hater proof, for sure.


I actually made 2 batches of M&M cookies, in order to find the best substitute for shortening. (Extra cookies are a hazard of the job, I guess.)  The first batch I made completely with coconut oil and they turned out yummy, so you could definitely try with just the coconut oil.

However, the second batch with coconut oil and beans were even better.  They stayed nice and fluffy and didn’t flatten out at all.  If you know me, you know I am the queen of flat cookies.  I swore off baking cookies a while ago because I have so much trouble with flat cookies.  These cookies drew me back in though.

The beans are where it’s at.  The cookies stayed nice and soft for several days (I didn’t test beyond 2-3 days because….we ate them all!), and you can make them as big and fluffy as you want. The hubby even pronounced the bean version better than the original shortening version I baked. Cookie perfection heaven. Definitely the best M&M cookies I’ve ever eaten.  I think I’m going to put beans in all my cookies now.  Watch out!

On a non-bean note, aren’t these the cutest Easter M&M cookies ever?

It happened by accident when my mom picked up a bag of Easter M&M’s instead of regular. (I baked the original batch at my mom’s house.)  So the next time I made them, I decided I definitely needed to be festive and go with the Easter theme.  Adorable and just in time for Easter!

Big, Soft {Easter} M&M Cookies…with a secret ingredient
Author: Laura Crowther
Prep time:
Cook time:
Total time:
Serves: 28 cookies
The best ever M&M cookies: fluffy and soft for days…with NO shortening!
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/2 cup coconut oil
  • 1/2 cup mashed white beans (I used great northern)
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour + 2-3 Tablespoons
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt (or kosher)
  • 1 1/4 cups M&M’s (Easter colors, if you want to be festive!)
  1. In a large bowl, combine sugar, coconut oil, mashed beans, eggs, and vanilla extract. Using an electric mixer, mix on low until well combined and all the chunks of coconut oil are broken up. (It’s a solid at room temperature.)
  2. Add in 2 1/2 cups flour, baking soda, and salt and mix by hand (or on low) just until combined. Add a little extra flour, if desired, so cookies puff up a little more. Fold in the M&M’s by hand. Refrigerate for 30 minutes or more before baking.
  3. Roll cookies into balls and place on a parchment or silpat-lined baking sheet. Bake in a preheated oven at 350° for 10-11 minutes. (Cookies may look a little undercooked in the center.) Remove from pan to a cooling rack. Eat all of them before your kids (or hubby) find them….wait, that one’s just for me.

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