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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


  • 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)


  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.