Name: Oatmeal M&M Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 1/2 cup softened unsalted butter, dairy free butter (in stick form. I like Miyoko’s European Style Vegan Butter) or coconut oil; 1/3 cup packed brown sugar; 1/4 cup granulated sugar; 1/4 cup milk of choice or water; 2 teaspoons molasses; 1 teaspoon vanilla extract; 1 cups (136g) all-purpose flour or gluten-free measure for measure flour blend; 2 cups (190g) rolled oats (make sure it’s certified gluten-free, if needed); 2 teaspoons ground flaxseed; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (about 8oz) m&ms or chocolate chips/chunks (use dairy-free chocolate if needed)

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These oatmeal m&m cookies are lightly sweetened, chewy, and delicious! They’re jam packed with m&m’s, but chocolate chips or even raisins can also be used! Vegan friendly with gluten-free option.

Cookies are one of those easy treats you can make for just about any occasion. They’re great for a crowd, loved by both kids and adults, and don’t require the use of plates or silverware—win, win, WIN! With Easter just around the corner, I got a bag of these pretty pastel m&m’s at the store the other day. They’re good on their own, but much, much better inside a cookie!

These oatmeal m&m cookies are chewy and delicious, thanks to the addition of rolled oats. They’re kind of like a hearty chocolate chip cookie, but with colorful m&m’s! Of course any color or size m&m’s will work, as would regular chocolate chips…or even raisins, as my oatmeal-raisin cookie loving husband stated.

Filled with pretty pastel m&m’s, these cookies make the perfect spring treat! They’re egg free and can be made vegan by using dairy-free butter, and gluten-free by using gf flour! Hope you enjoy these as much as we did! 🙂

Oatmeal M&M Cookies

Author: Joscelyn | Wife Mama Foodie
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 24 cookies 1x

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Description

These cookies are lightly sweetened, chewy, and delicious! They’re jam packed with m&m’s, but chocolate chips or even raisins can also be used! Vegan friendly with gluten-free option.

Ingredients

Scale

1/2 cup softened unsalted butter, dairy free butter (in stick form. I like Miyoko’s European Style Vegan Butter) or coconut oil

1/3 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup milk of choice or water

2 teaspoons molasses

1 teaspoon vanilla extract

1 cups (136g) all-purpose flour or gluten-free measure for measure flour blend

2 cups (190g) rolled oats (make sure it’s certified gluten-free, if needed)

2 teaspoons ground flaxseed

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (about 8oz) m&ms or chocolate chips/chunks (use dairy-free chocolate if needed)

Instructions

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

In a large bowl, beat butter with brown sugar, sugar, until creamy. Beat in milk, molasses, and vanilla.

Mix in flour, oats, flaxseed, baking soda, and salt until well combined. Fold in two thirds of the m&m’s.

Scoop dough out by the heaping tablespoons (I used a cookie scoop) onto prepared baking sheet and flatten slightly with a flat bottom glass or measuring cup. Top each mound with a few of the reserved m&m’s.

Bake for 12–13 minutes, or just until cookies are golden brown. The centers will set as they cool. Let cool for a few minutes on the pan before transferring to cooling rack to cool completely. Cookies are delicate while hot and handle better once fully cooled. Store leftovers in an airtight container. Makes about 2 dozen cookies.

Oatmeal M&M Cookies