Mini M&M Munches. (Allergy-Free.) Bwee hee.

1 1/2 cup wheat free baking mix
2/3 cup brown rice flour
2/3 cup garbanzo & fava flour
1 1/4 cup almond meal/flour
1 tsp baking soda
1/4 tsp salt
1/2 cup Earth Balance (whipped [dairy free] buttery spread)
1/4 cup applesauce
1/4 cup oil
1 1/2 cups dark brown sugar
1 tbsp Ener-G Egg Replacer + 4 tbsp warm water (= 2 eggs)
1 cup mini M&Ms

Preheat the oven to 400 degrees.

Combine the wheat-free baking mix, the three flours, baking soda, and salt in a medium bowl, and set aside.

In the bowl of an electric mixer fitted with a paddle, combine Earth Balance, applesauce, and oil. Add the sugar, followed by the egg replacer. Add the dry ingredients half a time, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and fold in the M&Ms by hand. It will be a very stiff dough.

Roll 1 inch balls and place two inches apart on a greased baking sheet. (Trust me on the distance between cookies; they’re going to spread a little, no matter how thick you think the dough is.)

Bake for 7 to 10 minutes or until golden brown (see picture). Leave to cool on sheet for at least 10 minutes before transferring to a cooling rack.

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(sorry for the blurry pics)
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