Say Hi!

  • Instagram
  • Facebook
  • Pinterest
  • Email
Flour & Floral
  • Blog
  • About
  • Recipes
  • Food Photography
    • Improve Your Food Photography in 5 Steps
    • Style Food for Food Photography
  • Life
    • Surprise, I’m Pregnant!
    • Home Renos of Our First Home: Before And After
    • My Life As a Canadian in the US.
    • When You’re Not Working Your Dream Job.
    • Our Wedding Day
  • How Tos
    • Improve Your Food Photography in 5 Steps
    • Make White Chocolate Carrot Garnishes
    • The BEST Tips To Becoming A Better Baker
    • Style Food for Food Photography
    • DIY Hutch Makeover
  • Work With Me
  • Privacy Policy
Cookies  / 

Peanut Butter Oatmeal Cookies with Chocolate Chunks and M&Ms

by Jennifer Preston
  • Facebook
  • Pinterest
  • Twitter
  • Email

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
Print This Recipe

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

Post navigation

Heart Shaped Fruit Puff Pastries with Vanilla Glaze
When You’re Not Working Your Dream Job.

Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/flourandfloral.com/public_html/wp-content/themes/elara-pro/parts/shop-this-post.php on line 16

Related posts

Chewy Oatmeal Chocolate Chip Cookies
Cookies  / 
by Jennifer Preston  /  4 Comments

Chewy Oatmeal Chocolate Chip Cookies

Chewy Peanut Butter Oatmeal Easter Cookies
Cookies  / 
by Jennifer Preston  /  1 Comment

Chewy Peanut Butter Oatmeal Easter Cookies

Vanilla Bean Sugar Cookies With Buttercream Frosting
Cookies, Recipes  / 
by Jennifer Preston  /  0 Comments

Vanilla Bean Sugar Cookies With Buttercream Frosting

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

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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

  • Email
  • Facebook
  • Instagram
  • Pinterest

Follow My Baking Adventures On Instagram

I had the honour of making my very first Mothers D I had the honour of making my very first Mothers Day Cupcake Bouquet for a brand and I just love how it turned out. 🥰 These variations of purples are one of my favourite colour palettes. 💜

Piping Tips Used:
Hydrangeas: 2D and/or 1M
Rose Swirls: 2D and/or 1M
Rose with petals: 102
Crysthanamum: 102
Leaves: 352
Baby’s Breath: 16
Stems: 12 & 8
Yay! 💕 Easter weekend is here and this Easter B Yay! 💕 Easter weekend is here and this Easter Bunny Fruit Tray is so perfect to gather around and indulge in! I love this healthier option and I don’t know about you, but the toothpicks make it even more fun! 🐰

Just whip up the simple fruit dip recipe using simple ingredients, pour into a bowl, and arrange the fresh fruit around it on the platter. So easy and so delicious! 🥰

And as always, all these fresh, colorful and inspiring ingredients can be found at @SaveOnFoods! 🍓🍇🥝🫐

#SaveonFoods
#OurWesternFamily
@Saveonfoods
@WesternFamilyCA 

Easter Bunny Fruit Tray Recipe Ingredients:
Red Grapes
Strawberries (sliced)
Blackberries
Kiwis (sliced)
Raspberries
Blueberries
Pineapple (sliced)

FRUIT DIP:
1 8oz pkg WF Cream Cheese (softened)
5 Tbsp Confectioners Sugar
1 1/2 tsp WF Pure Vanilla Extract
1 Cup Whipping Cream
1 Tbsp Freshly Squeezed Lemon Juice

Instructions:

1. Pour whipping cream into a medium-size bowl, and using a hand mixer on medium speed, mix until it forms stiff peaks. Takes about 5 minutes. Set aside.
2. In a large bowl, add softened cream cheese and mix on medium speed with a hand mixer until smoothed.
3. Add in confectioners sugar, vanilla, and lemon juice mix on medium speed until smooth. Feel free to add in more sugar if you prefer sweeter.
4. Fold in the whipped cream into cream cheese mixture until fully incorporated.
5. Pour fruit dip into small round bowl and place on platter. Start with the pineapple to form ears above the bowl. Arrange fruit around the ears and bowl. Use two blueberries for the eyes, and slice a strawberry for the nose. Use toothpicks for the bunny’s whiskers. Serve and enjoy!
Let me introduce to you one of my FAVOURITE chicke Let me introduce to you one of my FAVOURITE chicken soups: Creamy Chicken Taco Soup. 😍 It’s packed with veggies, savoury rotisserie chicken, tangy cream cheese, and has that amazing taco flavour we all crave and love! 

This delicious chicken soup wouldn’t be possible without Western Family’s Chicken Broth! My go-to products are always by @WesternFamilyCA because of quality and value. ✨

I can’t rave about this soup enough, we just love it over here! I especially love to top it with Sweet Chili Heat Tortilla Chips. Let me know if you’ll be keeping warm this month by making this comforting soup! 🥰

Creamy Chicken Taco Soup
Ingredients:
1 Tbsp Olive Oil
1 medium Sweet Onion, chopped
1 Cup Celery, chopped (about 2 stalks)
2 Tbsp Butter

1 Orange Bell Pepper, chopped (or red or yellow!)
3-4 Cups WF Chicken Broth
1 398 ml can WF Diced Tomatoes (with liquid)
1 can Green Chilies (with liquid)
1 341 ml can WF Corn (with liquid)
1 398 ml can WF Black Beans, drained & rinsed

1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 Tbsp Chili Powder

1 250g pkg of WF Cream Cheese, softened and chopped
2 Cups Rotisserie Chicken, shredded

Optional Toppings: Shredded WF Tex-Mex Cheese Blend, Cilantro, Tortilla Chips, Avocado, Lime wedge ect.

Instructions:
1. Remove meat from Rotisserie Chicken (easiest while still warm) and shred using a hand mixer. Set aside.
2. Add oil, onion, and celery to large pot and sauté over medium heat for 4 min, add butter, then sauté for another min.
3. Add all remaining ingredients except for cream cheese and chicken, bring soup to a boil and then turn down heat and allow to simmer for 5 min.
4. Stir in cream cheese until fully dissolved, then add chicken and simmer for 5 min.
5. Taste and season with salt and pepper, and enjoy with optional toppings!

#OurWesternFamily
Need a nutritiously filling and delicious breakfas Need a nutritiously filling and delicious breakfast to save your mornings? This recipe is just the thing: Blueberry Banana Nut Baked Oatmeal! 🫐 

I love it so much because everything gets dumped in a baking dish, baked, and then can be enjoyed for the rest of the week. It even freezes super well so you can reheat individual portions any morning you’re in a pinch! 🙌🏼

It offers plenty of nutrition too, from the oats to the fruit, to the pumpkin seeds and the coconut oil! It’s the perfect post-Holiday breakfast. And all the ingredients can be found at @SaveOnFoods, of course!

Oh! And it must be enjoyed with a generous drizzling of maple syrup. SO good! 🤩

#SaveOnFoods #OurWesternFamily @WesternFamilyCA

Recipe:
Ingredients:
2 1/2 cups Blueberries (fresh or frozen)
2 1/2 cups, Rolled Oats
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Sea Salt
2 Bananas (ripe, fresh or frozen)
1 1/2 cups Milk (if using frozen fruit and 1 3/4 cup if using fresh fruit)
2 Eggs
3 Tbsp Coconut Oil
1/2 cup Pecans
2 Tbsp Pumpkin Seeds
WF Pure Maple Syrup

Instructions:
Put 2 cups of the blueberries at the bottom of a 9x13 baking dish.
In a bowl mix together oats, baking powder, sea salt, and cinnamon. Sprinkle over blueberries.
In same bowl, mash bananas (I like to use a hand mixer for fast results). Then mix in eggs, milk, and coconut oil. Pour into baking dish.
Top with pecans, pumpkin seeds, and reserved blueberries.
Bake for 45 minutes. Enjoy warm, drizzled with maple syrup. To freeze, slice into portions, freeze, then reheat portions as needed.💕
Yep, I still love my @kana.goods cast iron. 🥰 I Yep, I still love my @kana.goods cast iron. 🥰 I received the 5-piece cast iron cookware set back in March and I’m overall just thrilled with it! ✨

I actually avoided cast iron for longer than necessary because I was intimidated by the thought of cleaning/seasoning it. But it’s actually SO easy!

For stuck on foods, I put a little water in the pan, coarse kosher salt and scrub it with a paper towel until all the bits come off. I rinse, then heat it on the stove until 100% dry. Then remove, and rub avocado oil all over the cast iron with a paper towel. Done! 🙌🏼 It looks brand new after!!

Do you clean/season yours the same way??

#goodsmadebetter #colormymilo #cookwithmilo #kanagoods
Ooo these Vanilla Bean Sugar Cookies that I made w Ooo these Vanilla Bean Sugar Cookies that I made with my absolute favourite vanilla by @rodellevanilla will live in my memory forever. 🥰 These were so fun to create! You can find them up on my blog! 💕

What Are You Looking For?

Flour & Floral Rodelle Vanilla Brand Ambassador Badge

Most Popular Posts

  • Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral Banana Oat Chocolate Chun...
  • 5 Steps To Amazing Food Photography How To Improve Your Food...
  • How to style food for food photography food blogger photographer tips stylist How To Style Food for Foo...
  • Banana Oatmeal Muffins with maple cinnamon glaze Banana Oatmeal Muffins wi...

Tags

  • Baking
  • Bananas
  • Breakfast
  • Buttercream
  • Buttermilk
  • Cake
  • Carrots
  • Chocolate
  • Christmas
  • Cinnamon
  • Coconut
  • Comfort Food
  • Cookies
  • Cooking
  • Cream Cheese
  • Cupcakes
  • DIY
  • Fall/Winter
  • Flourless
  • Foodie
  • Food Photography
  • Frosting
  • Fruit & Berries
  • glaze
  • Gluten-Free
  • Holiday Baking
  • Home Decor
  • House & Home
  • How-To
  • Jam & Preserves
  • Marriage
  • Meats
  • Mini Desserts
  • Nuts
  • Oatmeal
  • Recipes
  • Savoury
  • Spring/Summer
  • sprinkles
  • Strawberry
  • Summer
  • Valentines Day
  • vanilla
  • Vanilla Bean
  • Vegetables
  • Instagram
  • Facebook
  • Pinterest
  • Email
  • © Flour & Floral by Jennifer Preston
  • Instagram
  • Facebook
  • Pinterest
  • Email
b344ba3c72165fb757dc7cf967c8aade1fd7876b9df80d1bdc