- 1 cup gluten-free quick oats*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup natural peanut butter**
- 1/3 cup coconut or brown sugar
- 1/4 cup butter***, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 2 TBSP non-dairy milk (or milk of choice)
- 1/4 cup mini chocolate chips
- 1/3 cup m&ms (plus more for topping if desired)
- Preheat oven to 350ºF. Line large baking sheet with parchment paper; set aside
- In medium bowl, combine oats, baking soda and salt.
- In large bowl of stand mixer or using electric hand mixer, beat together peanut butter and sugar for about 1 minute. Scrape down sides of bowl then beat in softened butter for another 30 seconds – 1 minute.
- Add in egg and vanilla; beat slowly until combined – scrape down sides of bowl as needed.
- Add in 1/2 the bowl of dry ingredients, milk and begin beating on low speed. Then add the rest of the dry ingredients until combined; dough will be thick, and just slightly soft.
- Add in mini chocolate chips and m&ms; use large wooden spoon or rubber spatula to gently fold in, being careful not to break m&ms.
- Using medium cookie scoop (about 1.5 tablespoons), scoop dough and drop onto cookie sheet spacing evenly, shaping into even circle and flattening slightly with palm of hand (see pictures in post). Add more m&ms to tops of cookies, if desired. These cookies won’t spread much, so you want to flatten them slightly.
- Bake for 7-9 minutes. Remove from oven and allow cookies to cool on baking sheet for 2-3 minutes before transferring to cooling rack. Enjoy with your favorite person!
2019 – recipe slightly updated to include more peanut butter and a couple minor tweaks for better results after reader feedback. They hold together much better now!
*I tested these with both quick oats and rolled oats. While both worked okay, the quick oats held the cookies together slightly better. The pictures are shown with rolled oats but I would recommend quick oats for the best results. However, if you only have rolled oats on hand, you can use those. OR pulse them *slightly* in a food processor to break them up.
**I used a natural peanut butter with just peanuts and salt for the ingredients. If you choose to use a creamy peanuit butter (i.e. JIF), that should also work.
- Serving Size: 1/20th
- Calories: 109
- Sugar: 4g
- Sodium: 132mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg