Tuesday, 13 February 2018 14:37

Safe Chocolate Candy Cookies

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Chocolate Candy Cookies Chocolate Candy Cookies

When Grace was first diagnosed with Fructose Malabsorption she could indulge in M & M’s. Unfortunately, over the last few years they are no longer a safe option; the sugar has been substituted for corn syrup. Luckily, Whole Foods came to the rescue. In their bulk section they have an M & M like candy that is made with sugar: SunRidge Farms Fair Trade Milk Chocolate Rainbow Drops.

Safe M & M Cookies




  1. Preheat oven to 375 degrees.
  2. With an electric mixer combine butter and sugars on medium speed.
  3. Add vanilla and eggs, and mix on medium speed.
  4. Add flour, baking soda and salt. Mix on medium low until just combined.
  5. Stir in candies.
  6. Drop by rounded tablespoon onto cookie sheet.
  7. Cook for 9-11 minutes. Leave the cookies on the cookie sheet to cool for a few minutes before you remove them.


  1. Make sure you use brown sugar that does NOT contain added molasses. Molasses is not good for people who suffer from Fructose Malabsorption. I use the Wild Harvest® brand.  We totally stand by Wild Harvest® products.  They have an extensive list of products and additives that they do not use in their products and produce.
  2. Wikipedia has a great article that explains brown sugar.
  3. You also need to watch out for vanilla. Many brands use corn syrup. You may need to visit your local co-op to find real vanilla, vanilla made from Madagascar beans. Yes, this type of vanilla is expensive, but it lasts a long time and will not give you a tummy ache. We prefer Rodelle vanilla extract.   One time when Grace and I were making cookies she by accident added a second teaspoon of vanilla. It was a happy accident-the cookies were even better.  
  4. I know it is really tempting to eat cookies right when they come out of the oven, but allowing them to cool for a few minutes on the cookie sheet makes them even better. The edges become a little crispier and the inside stays soft and delicious.
  5. You can also purchase the chocolate candies on the Sun Ridge Farms website.
  6. About a month ago I started a science experiment; a sugar science experiment to be exact.  I have been reducing the amount of sugar in all recipes by 50%.  It is working.  It doesn't change the recipe or the taste.  For more information on this experiment check out My Sugar Experiment.  I am planning on trying it with this recipe, too.
  7. This recipe could be made gluten free by changing to a rice flour blend.  We discovered a great gluten free flour mix that tastes divine in baked products.  Mix 24 oz brown rice flour, 24 ox white rice flour, 24 oz sweet rice flour, 20 oz tapioca flour and 2.5 tablespoons Xanthum Gum in a large container.  When baking equally substitute this mix cup for cup if a recipe calls for regular flour.
Read 4319 times Last modified on Tuesday, 02 April 2019 12:59
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