Everything Nested M&M Cookies

First off, I love white chocolate, so I nearly flipped my lid when I saw white chocolate m&m’s on the shelves. So, if you’re in my boat, you know what I mean…if not, well then I feel sorry for you and you are welcome to use your favorite m&m in this recipe. Truly, sorry.

Secondly, I’m slightly ashamed of the “adult Easter egg hunting” I participated in today: i.e. day-after-Easter on-sale candy battling. When you’re like me, you pretend that you have some self control by not buying any Easter candy (this goes for Halloween too), then it dawns on you on Easter that you didn’t get a Cadbury egg, or Starburst Jelly Beans, or Dove Eggs…and the regret and terror starts in because you realize that it will be a whole year until you get that chance again…then you go to the extreme in the other direction, and you find yourself elbowing your way through Target and Walgreens on Monday just to get to the half-off candy! Victory! You’re amazing because you held out through Easter AND you got your favorite treats for way cheaper than everyone else who got a taste the day before. Stop sweating, you have a handful of jelly beans now, no worries!

Anyhoodle, here’s an awesome way to use some of those Easter m&m’s (or your stock-pile I know is in your underwear drawer). And yes, you have to share that Easter candy you fought so hard for because you don’t want to ruin your almost-bikini body so close to summer time!

Everything Nested M&M Cookies

(2 dozen cookies)

1 large over-ripe banana

2 Tbs. coconut butter (or any butter substitute you prefer)

¼ cup brown sugar

¼ cup Splenda

1 tsp. agave (or honey)

1 tsp. vanilla extract

½ tsp. cinnamon

½ tsp. baking powder

½ tsp. salt

1 cup spelt flour (or your preferred flour)

1 cup old fashioned oats

1 cup puffed brown rice crisp cereal (I used Erewhon)

2 Tbs. unsweetened coconut flakes

2 Tbs. dried currants (or raisins if you don’t have currants)

24 white chocolate m&m’s candies (or your favorite variety)

~Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment or silicone mats.

~In the large bowl of your mixer, start creaming the banana. Add the coconut butter and mix until well combined. Then, add the brown sugar, Splenda, and agave and mix until well incorporated (medium speed, approximately 2 min). Then, add the vanilla and cinnamon and mix in. With the speed on low, add the baking powder, salt, and spelt flour. Turn off the mixer, and with a silicone spatula, mix in the cereal, oats, coconut flakes, and currants.

~Use a small cookie scoop to scoop 2 dozen cookies onto the cookie sheets. Use your hands to flatten the dough mounds a bit, and press an m&m into the center of each dough mound. Bake for 15-18 min, keeping an eye on them. They’re finished when they’re golden brown. Let cool on a wire rack and enjoy!

Strike up a conversation: Which candy item do you love from Easter season? I’ve never gotten into Peeps, even though I love marshmallows…crazy?

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