If you’re looking for Chewy Peanut Butter Oatmeal Easter Cookies that are not only AMAZING but flourless and gluten-free, you’ve come to the right place! These cookies are a perfect Easter-themed treat packed with pastel M&Ms and delicious Cadbury Mini Eggs. Bake and enjoy them today!
Confession, these Peanut Butter Oatmeal Easter Cookies are exactly like my Peanut Butter Oatmeal Valentines Cookies–except with a major colour-scheme swap! With February shortly coming to a close, no longer are we dealing with all things red and pink; rather, we’re approaching the beautiful era of PASTELS.
Anyone who knows me knows that I just love pastels. I truly think they’re the prettiest colours out there. This probably explains why Easter is my favourite baking season. Hello soft, muted hues of yellows, pinks, blues, greens, and purples…sigh…
As you can see from the photos, some cookies are baked with chopped up Mini Egg chocolates (my personal favourite Easter chocolate) and some are filled with Pastel Easter M&Ms chocolate. The choice is yours! That’s what I love about these cookies, you can be super creative with the toppings–it doesn’t matter what holiday it is, do whatever you want.
These Peanut Butter Oatmeal Easter Cookies would be the perfect treat to bring to your Easter gathering! The kids would gobble them up, I tell ya! (And let’s be real, the adults too.)
My go-to Easter gathering dessert is always my delicious Carrot Cake with Cream Cheese Frosting, it’s a huge hit every time! But who knows, maybe this year I’ll bring these cookies as well. 😉
Flourless & Gluten-Free!
The cookies themselves are totally gluten-free. They say some oats such as Quaker may contain traces of gluten, so be cautious about that. But Bob’s Red Mill Gluten-Free Old Fashion Oats are safe.
Mini Eggs don’t say gluten-free on the bag. So I did some research on their Smart Label website and it doesn’t list gluten as an allergen. So I’ve come to the conclusion that they are technically gluten-free!
As for the pastel M&Ms, my online research says they’re safe for people with gluten intolerances.
With that said, I’m sure you already know this, but always check your ingredients labels to be extra sure! You know your body better than I or anyone else on the internet, so always use your own judgement.
How to Make Your Cookies Extra Beautiful!
I know what you’re thinking, is there reeeeally a way to make cookies look even better than they already do?! YES, yes there is, and I’ll gladly share this trick with you.
For these cookies, at the end you’ll mix in your chocolate chips and your choice of decadent Easter chocolate: chopped up Mini Eggs or pastel M&Ms. After evenly combined, you’ll take your cookie scoop and scoop 9 balls onto your parchment-lined cookie sheet.
Next you’ll take extra chopped up Mini Eggs or M&Ms, and chocolate chips and stick a few of each on top of the cookie dough balls. This allows for the toppings to be beautifully visible even after the cookies are baked fresh outta the oven because the chocolate isn’t covered in the cookie dough. Isn’t that amazing?!
I encourage you to give it a try! Ever since learning this trick, I do it with all of my cookies and even Muffins too, like my Banana Oat Chocolate Chunk Muffins . It gives them that gorgeous bakery-style look!
Thank you all so much for reading and I hope you love this Easter Cookies recipe as much as I do! I’d love to hear your thoughts below, and if you make these cookies please tag me on my Instagram! Happy Easter baking!!
Chewy Peanut Butter Oatmeal Easter Cookies
These chewy Peanut Butter Oatmeal Easter Cookies are a perfect Easter-themed treat packed with pastel M&Ms and delicious Cadbury Mini Eggs.
- 1 1/4 Cup Brown Sugar packed
- 1 Cup White Sugar or cane sugar
- 1/2 Cup Butter unsalted
- 3 Eggs large
- 1 tsp Vanilla Extract
- 1 1/2 Cups Peanut Butter creamy is preferred
- 2 tsp Baking Soda
- 1 tsp Salt
- 4 1/2 Cups Old Fashioned Rolled Oats
- 1/2 Cup Semi-Sweet Chocolate Chips mini is good too. (optional: +extra for topping)
- 1/2 Cup Pastel Easter M&Ms Chocolate or chopped up Mini Eggs (optional: +extra for topping)
Preheat oven to 350 degrees F
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.
Beat in eggs and vanilla extract.
Mix in the peanut butter, baking soda, and salt until evenly combined.
Remove bowl from stand mixer (or put away hand mixer) and add oats, chocolate chips, and m&ms and stir with wooden spoon until evenly combined.
Line two baking sheets with parchment paper. Using a Tablespoon-sized cookie scoop, drop 9 cookie dough balls onto each baking sheet, spaced evenly apart.
Optional for extra beautiful looking cookies: Press a few chocolate chips and M&Ms onto the tops of the cookie dough balls.
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.
Remove from oven and allow cookies to rest on sheets for a few minutes before transferring them to a cooling rack with a spatula.