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Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms

by Jennifer Preston
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These Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms are flourless and gluten-free. The recipe is so easy, packed with chocolate chunks and Valentines M&Ms and are perfect for your Valentines Day dessert! Show the love by sharing these cookies with your friends! (They’re also great to eat any day of the year!)

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms Gluten-Free Flourless Valentines Day Baking

Say hello to your new favourite Valentines Day Cookies!

I love how you can turn literally any dessert into a “Valentines Day dessert” just by changing up the ingredient colour scheme. Normally I make these Peanut Butter Oatmeal Cookies using the regular coloured M&Ms. You know the typical green, red, orange, yellow, blue, and brown ones. Those colours are all fine and good, but replacing those with the Valentines M&Ms brings these cookies to a WHOLE NEW LEVEL. Of course taste-wise they’re the still the same (delicious and amazing) but I just love the look that the red, pink, and white M&Ms give these cookies. They’re so pretty and just so…so…me. (Anyone who knows me knows that pink is my favourite colour ever!)

On a side note, can I just say as a Canadian living in the US, I constantly struggle with the question of how should be spelling “colour” and “favourite”? Do I leave my Canadian-ness behind and ditch the “u’s” altogether because I’m in the US and should adopt the all-American ways? Or do I choose to keep the “u’s” because I’m still technically a Canadian citizen? I’ve lived here for almost four years and often just switch back and forth because I still can’t make up my mind–and probably never will.

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms
Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms

An Easy Recipe With Ingredients You Probably Already Have in Your Pantry.

These Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms are so easy to make, you guys! They require 11 ingredients in total, and I bet you 9 out of 11 of these ingredients are already sitting in your pantry just dying to be used and made into something beautifully delicious.

I’m talkin’ butter, salt, sugar, peanut butter, oats, eggs, ect! I’d be super impressed if you actually had 11/11 of these ingredients. You mean you already have Valentines Day M&Ms AND Semi-Sweet Chocolate Chunks in your cupboards?! That’s amazing. What DON’T you have in there? …Can I borrow your pantry for the rest of my life?

I love oats so much! I think it’s the chewy texture that entices me so. I’d choose  an oatmeal chocolate chip cookie over just a regular old chocolate chip cookie ANY DAY because of that wonderful added element of chewiness. Wouldn’t you agree?! Who’s with me?!

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms cookie dough
Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms Cookie Dough

These Cookies Are Flourless AND Gluten-Free

One thing that’s awesome about these Peanut Butter Oatmeal Cookies is that they’re FLOURLESS. That’s right! There are zero grams of flour in these cookies. (Should I be changing my website to “Flourless & Floral”? Hmm…things to think about. Haha!) With no flour, this means that depending on the type of rolled oats you use, this recipe is totally Gluten-Free!

I use Quaker Old Fashioned Rolled Oats, and on their website they state that oats are naturally gluten-free, but stray grains can be introduced during harvesting and transport, so there’s no guarantee that they’re 100% gluten-free. But there are brands like Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats that can offer you a 100% gluten-free guarantee. The choice is yours.

Do you have a peanut-allergy?

If you’re allergic to peanuts and can’t even go near peanut butter, fear not. I have a similar cookie recipe to this one that’s peanut-free! Check out my Chewy Oatmeal Chocolate Chip Cookie recipe here–just follow the recipe exactly, and feel free to use the Valentines Day M&Ms as one of your add-ins! 🙂

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms

Tips To Baking These Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms.

This recipe for Peanut Butter Oatmeal Cookies yields just under 4 dozen cookies, 45 cookies to be exact. They freeze fabulously and make great gifts for friends, family, and co-workers if you’re willing to share! But if you’d rather just start off small go ahead and halve the recipe.

(Half? Halve?–what’s the proper word?) If you do halve the recipe, because the full recipe requires 3 eggs, use one full egg, and then whisk another egg in a bowl adding half of that egg mixture to the recipe. (Because half of 3 is 1.5. Makes sense?)

Cream Together The Butter and Sugars.

So to start these cookies, in a large bowl you cream together your room-temperature butter and your sugars. (Also, I’ve officially found my favourite brand of butter: Kerrygold. It’s seriously the best tasting butter ever–made by grass-fed cows in the pastures of Ireland, it’s rich, creamy, and has the most beautiful golden colour. )

Mix for 3-5 minutes until butter is evenly broken up, into small crumbles. Next you mix in your eggs and vanilla extract; then you add your natural and creamy peanut butter, baking soda and salt. Mix mix mix!

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms Flourless Gluten-Free

All The Pretty Toppings.

Remove your bowl from your stand mixer, or put away your hand mixer. Pour in those beautiful oats, those delicious chocolate chunks, and those pretty-coloured M&Ms and stir by hand until everything is evenly combined. The best part about these cookies is that you don’t even have to use chocolate chunks or M&Ms. You could try nuts or mini chocolate chips!

Or something that I’ve been tempted to try is putting pretzels in these… Mmm! Make them your own. But honestly if you follow this recipe exactly, you will be GLAD you did. They’re just so good! Line your baking sheets with parchment paper (I pretty much ALWAYS use parchment paper for all of my baking and roasting, mostly because it bakes more evenly and the clean-up is a million times easier.

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms Flourless Gluten-Free
Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms Flourless Gluten-Free

The Importance of Cookie Scoops.

Using a Tablespoon-sized cookie scoop, drop 9 cookie dough balls onto each baking sheet. Cookie scoops are LIFE you guys. I went like 25 years without a cookie scoop and I never want to go another second without one. They ensure that your cookies will be uniformly sized, and they’re way less messy than using a regular spoon.

But it doesn’t stop with cookies; cookie scoops are also a great help with scooping cupcake batter into liners. Or making watermelon balls or ice cream balls. If you don’t have one already, I would recommend getting an OXO medium-sized scoop!

The Secret To Good Lookin’ Cookies…

This next step is totally optional, but in my opinion SO visually worth it! Take any leftover chocolate chunks you may have, roughly chop them so they’re not so square looking, and take any leftover M&Ms you may have and press one or two of them into the tops of the cookie dough balls. I LOVE this step because after they bake the M&Ms and chocolate chunks lay nicely on top and you can see them instantly, rather than only getting a glimpse of an M&M already baked into the cookie. You eat with your eyes so it’s a total win.

Bake these cookies for 11 minutes in a 350 degree F oven and let the cookies sit in the pans for a wee bit before transferring them to a cooling rack. They are a tad fragile when they’re warm and they need some time to set properly! And that’s it! I like to store mine in a ziplock bag or tupperware container on the counter, or as I mentioned before, they freeze beautifully too!

I hope you guys all have a fabulous Valentines Day! For me, Valentines Day is just like any other day of the week/month/year so I won’t be doing anything out of the ordinary. But I do appreciate the love and of course all the pretty pinks and reds that this holiday brings. I’ll take any excuse to put more PINK into my baking. 😉

Thank you friends and happy baking!!

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms Flourless Gluten-Free

Products I Used To Make This Recipe Happen!

The recipe for Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms:

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms Flourless Gluten-Free
5 from 3 votes
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Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms

These Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms are flourless and gluten-free. The recipe is so easy, packed with chocolate chunks and Valentines M&Ms and are perfect for your Valentines Day dessert!

Course Dessert
Cuisine American
Keyword Chocolate, Flourless Cookies, Gluten Free, Peanut Butter Oatmeal Cookies, Valentines Day Dessert
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 45 Cookies
Author Jennifer Preston / Flour & Floral

Ingredients

  • 1 1/4 cup Brown Sugar packed
  • 1 cup White Sugar
  • 1/2 cup Butter softened to room temperature, I like to use a high quality brand like Kerrygold
  • 3 Eggs large
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Peanut Butter natural, and creamy are preferred
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 4 1/2 cups Old Fashioned Rolled Oats
  • 1/2 cup Semi-Sweet Chocolate Chunks (optional: +extra for topping)
  • 1/2 cup M&Ms regular or Valentines! (optional: +extra for topping)

Instructions

  1. Preheat oven to 350 degrees F.

  2. Using a hand mixer or a stand mixer, in a large bowl cream together butter, brown sugar, and white sugar until butter is evenly broken up. (3-5 minutes.)

  3. Beat in eggs and vanilla extract.

  4. Add peanut butter, baking soda, and salt and mix until evenly combined.

  5. Remove bowl from stand mixer, add oats, chocolate chunks, and m&ms and stir by hand until evenly combined.

  6. Line two baking sheets with parchment paper. Using a Tablespoon-sized cookie scoop, drop 9 cookie dough balls onto each baking sheet, evenly spaced apart.

  7. Optional: Take any leftover chocolate chunks that you may have, roughly chop them. Press them plus any leftover M&Ms onto the tops of the cookie dough balls. (This makes the cookies look so good after they bake because you can see the ingredients then!)

  8. If your oven space allows, place the two baking sheets side by side on the middle oven rack. If you don't have enough space, bake one sheet at a time. Bake for 11 minutes.

  9. Remove from oven and allow cookies to rest on sheets for a few minutes before transferring them to a cooling rack with a spatula.

Tags

  • Baking
  • Chocolate
  • Cookies
  • Flourless
  • Food Photography
  • Foodie
  • Gluten-Free
  • Holiday Baking
  • Oatmeal
  • Recipes
  • Valentines Day

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7 comments

  • Michele

    Thanks for this amazing recipe!!! And I vote you keep the U’ s – they are endearing 💟

    Reply
    • Jennifer Anne

      Awe thanks Michele! Ok, I will! U’s it is! 🙂 Enjoy the cookies!

      Reply
      • Michele

        How have I lived 55 years without a cookie scoop? !!! Thanks for inspiring me to get one!

        Reply
  • Jody

    I made them this weekend and we LOVED them! Just used milk chocolate chips because that’s all I had on hand, but next time I’ll be prepared with M&M’s and pretzels…

    Reply
    • Jennifer Anne

      Jody, I’m so glad you made these and that your whole family loved them!! (I actually made them AGAIN this past weekend! Haha!)
      Just milk chocolate chips sound so good too! If you ever make them with pretzels, tell me how they turned out. I’m SO curious.

      Reply
  • Annie

    These are great! I made them with chocolate chips. Somehow, I got 48 cookies but I don’t mind 🙂 I did bake mine for about 13-15 minutes – I like a crispier chewy texture.

    Reply
    • Jennifer Anne

      Thanks Annie!! I’ve made mine with chocolate chips too!! That’s what I love about these cookies, pretty much any toppings go! I’m so glad you loved them! 🙂

      Reply

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Jennifer Preston Flour & Floral food photographer cake decorator (1)

Hi! I’m Jennifer and I LOVE to bake, style, and photograph beautiful desserts–I also have an eternal weakness for pastels, berries, and silky buttercreams.

What brings me even more joy is sharing my love of baking with others. Whether that is through recipe development, decorating how-tos, or food photography tips, I want to share everything I have learned with YOU!

I believe in creating food with high quality ingredients and making it look GORGEOUS. I also believe that every dessert deserves a photoshoot, and that food is meant to be shared.

And butter; I believe in lots of butter.

Flour and Floral about me

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Follow My Baking Adventures On Instagram

Today, I turn 30! THIRTY. 😱 I’ve officially e Today, I turn 30! THIRTY. 😱 I’ve officially entered into a whole new decade. As eventful and exciting as my 20s were, I’m actually OK with saying goodbye to them. But before I say adios, I just wanted to do a fun recap what happened in my 20s:

I turned 20 while at Bible school in Germany. It was where I met my husband and was probably the best year of my life.

We then started our long distance relationship.

I got my associates degree in Social Sciences (yeahhh, not using that at all today haha!)

Got engaged! 💍 

Went to culinary school (that was so fun) near Niagara Falls.

Got married, had a big outdoor wedding and my bridesmaids wore pastels.

Moved to the USA and honeymooned at DisneyWorld.

Worked 3 different chef jobs, (never getting that bakery job I always wanted).

Got a digital camera for Christmas and started taking photos of my baking just for fun.

Started selling my baking/even made wedding cakes! 

Launched my food blog and got paid by brands to content create for them.

Ate out at the most incredible restaurants and had soo much brunch and southern cuisine. 🤤

Explored and fell in love with some amazing places in the US like Charleston, NYC, and Alys Beach.

Moved back to my hometown in Canada.

Bought a 1970s house.

Gave birth to a baby boy. 🥰

Celebrated our 6 year wedding anniversary!

And oh yes, backed our van into our garage door. 💁🏼‍♀️

Hello 30!! 💕
I think it’s safe to say that 2020 has been toug I think it’s safe to say that 2020 has been tough on everyone. ❤️ So I say that this month we give ourselves grace in the kitchen. At this point any delicious homemade treat, no matter how easy/simple the recipe may be, is such a WIN and should be celebrated! 

My recipe for Puppy Chow is my favourite treat to make this time of year and it’s SO EASY. (And before we go any further—it’s for humans, not doggos!😅) 

Let’s take the time to celebrate any and everything we whip up in the kitchen and enjoy indulging in these delicious treats with our families. 

And your kiddos will love participating in making the Puppy Chow! (And let’s be honest, any situation that involves powdered sugar and kids is always a recipe for a mess, but it’ll be a beautiful mess!)

With just 6 everyday ingredients and one pot, this might be the easiest recipe EVER. 🙌🏻 I documented the whole thing in my stories for you to watch just how simple it is!

I’m so happy for this partnership with @SaveOnFoods and for the great reminder to celebrate all the little wins and beautiful messes despite the exhausting year we’ve had! 💕

Are you gonna make this? 🥰

RECIPE:

3/4 cup Butter
1 1/2 cups Semi-Sweet Chocolate Chips
3/4 cup Peanut Butter
1 tsp Vanilla Extract
1 box Crispix Cereal (or Chex)
2 1/2 cups Powdered Sugar

In a large pot melt the first 4 ingredients together until smooth.
Remove from heat, pour in cereal and gently stir until evenly coated.
Dump in powdered sugar and with the lid securely on the pot, shake shake shake!
Once cooled, store in containers or baggies at room temp, fridge, or freezer. (They taste really good chilled!) Enjoy!!

#SaveOnFoods #MyWesternFamily @WesternFamilyCA #LetTheHolidaysBegin
I baked these vanilla bean sugar cookies a year ag I baked these vanilla bean sugar cookies a year ago and I’m still in love with them. 😍 Those vanilla bean specks in the cookies and that pastel pink colour palette is what my sugar cookie dreams are made of. 💕

I’d totally eat these for breakfast. Would you??

If you’re looking for a sugar cookie recipe with buttercream frosting, head to my site! You’ll find it under Recipes! Happy baking!! 🥰
Is there a certain dish/dessert that just intimida Is there a certain dish/dessert that just intimidates you like crazy? One that makes you think “oh I could NEVER make that!”?

One of those desserts for me was cream puffs (choux pastry). But with 2020 being such a strange year with more time spent at home than ever, I’m proud to say that I’ve conquered cream puffs TWICE this year! 🥰

Even though they’re definitely not perfect looking, they taste amazing!! And also, I feel super proud of myself for taking on this challenge and learning something new!

Baking is such a great activity at home with family and I really encourage it! Don’t take it too seriously and just have fun with experimenting. ❤️ Head to @SaveOnFoods to pick up the quality ingredients you need to tackle that certain dessert you’ve been too intimidated to try!

Have you ever made cream puffs/choux pastry before? Check out my stories to see the process!

#SaveOnFoods #MyWesternFamily @MyWesternFamilyCA
My Buttercream Autumn Wreath Cake tutorial is up o My Buttercream Autumn Wreath Cake tutorial is up on the blog! 😍

I wrote down all the deets about the exact colours I used, the piping tips, the buttercream recipe and MORE! 🍰 

I also included a little roundup of all my past wreath cakes. I obviously can’t get enough of that design! 

Check it out and let me know what you think! 🥰🧡
Wait, wasn’t this just yesterday?! 😅 James is Wait, wasn’t this just yesterday?! 😅
James is just over 13 months old now and is officially WALKING! My eyes can hardly believe what they’re seeing haha. 💕

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