Flourless Peanut Butter M&M’s Oatmeal Cookies

These six-ingredient flourless oatmeal cookies have everything you could ever want in a cookie. They’re soft, crunchy, and chocolatey all at the same time. And, as an added bonus, you won’t even need a mixer for this easy-to-make peanut butter cookie recipe. How great is that? Less clean-up and more time to eat delicious cookies topped with everyone’s favorite Peanut M&M’s.

I’ll admit, that as of late, my Amazon shopping has perhaps gotten the slightest bit out of hand. But hey, if I can order toothbrushes, cat food, tea bags, color-safe bleach pods, flip flops, toy mice, and copious amounts of unique and absolutely amazing Halloween skeleton animal decorations online, is there really any need for me to ever leave my house? I mean, seriously, every trip to the store usually ends with me filled with rage due to insanely bad drivers on the road or encounters with incredibly inconsiderate persons while shopping. Who needs the hassle and/or stress? Especially if I can just click buy on my phone while snuggling in bed with McKenna and occasionally throwing a toy mouse for her to fetch.

My latest Amazon must-order purchase was a big ol’ container of red, white, and blue Peanut M&M’s. Y’all, I did actually make every attempt to find these dang red, white, and blue M&M’s in every itty-bitty single store I visited over the past few weeks, however, I was unable to find those suckers anywhere. Perhaps M&M’s decided the 4th of July wasn’t worth celebrating this year. Perhaps I was late to the game and everyone snatched them all up before I even had a chance to see them. I have no idea. I just know that every holiday deserves a handful of M&M’s, and thanks to Amazon, I now have over three pounds of festive red, white, and blue M&M’s to bake with. My early morning mouse-fetch shopping spree sessions with McKenna definitely paid off this time.

Ingredients:

2 Eggs, Room Temperature
2 Teaspoons of Vanilla
2 Cups of Granulated Sugar
2 Cups of Creamy Peanut Butter
1 Cup of Old-Fashioned Oats
Peanut M&M’s

Directions:

In a mixing bowl, stir the eggs, vanilla, and sugar together until well combined.
Add the peanut butter and mix until well combined.
Fold the old-fashioned oats into the cookie dough.
Preheat oven to 350 degrees.
When the oven is heated, use a cookie scoop or tablespoon to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
Bake the cookies for 13 to 14 minutes.
Remove the cookies from the oven and immediately press 3 Peanut M&M’s down into the middle of each cookie.
Allow the cookies to rest for at least 5 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

If you have quick-cooking oats, you can use them in place of old-fashioned oats. The texture will be a little bit different, however, the cookies will still taste amazing.
Allowing the cookie dough to rest while you preheat the oven, allows a little bit of moisture to absorb into the oats before baking.
This recipe will yield approximately 3 dozen cookies. You may have a few less or a few more, depending on how large you scoop your cookies out onto the baking sheet.
Store the cookies in an airtight container.

Improvements:

Replace the Peanut M&M’s with Milk Chocolate M&M’s or any other variety you prefer.
Top each cookie with a few crushed peanuts before baking.
Fold a 1/4 cup to a 1/2 cup of miniature semi-sweet chocolate chips into the cookie dough.
CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our 4th of July cookies section.

Yum

Flourless Peanut Butter M&M’s Oatmeal Cookies

Ingredients:

2 Eggs, Room Temperature
2 Teaspoons of Vanilla
2 Cups of Granulated Sugar
2 Cups of Creamy Peanut Butter
1 Cup of Old-Fashioned Oats
Peanut M&M's

Directions:

In a mixing bowl, stir the eggs, vanilla, and sugar together until well combined.
Add the peanut butter and mix until well combined.
Fold the old-fashioned oats into the cookie dough.
Preheat oven to 350 degrees.
When the oven is heated, use a cookie scoop or tablespoon to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
Bake the cookies for 13 to 14 minutes.
Remove the cookies from the oven and immediately press 3 Peanut M&M's down into the middle of each cookie.
Allow the cookies to rest for at least 5 minutes before removing them to a baking rack to finish cooling completely.

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