No flour needed to make these delicious M & M Oatmeal Cookie Bars! With pantry ingredients like oats, peanut butter, sugar, chocolate chips and M & M's, this naturally gluten-free dessert will become a family favorite.
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Looking for the perfect Gluten-Free Dessert? We’ve got you covered with these delicious M&M Oatmeal Cookie Bars!
This easy recipe is perfect for those that avoid gluten or have celiac disease. These are similar to our Monster Cookies and Monster Cookie Bars except these bars have no all purpose flour! Our M&M Oatmeal Cookie Bars are a family favorite and have the perfect texture!
Ingredient Notes
- Unsalted Butter
- Light Brown sugar
- Granulated sugar
- Peanut butter (natural peanut butter, creamy or chunky will work, it’s up to you!)
- Eggs
- Pure vanilla extract
- Old-fashioned oats (make sure they are gluten-free oats)
- Baking soda
- Mini M&M’s candies
- Chocolate chips (milk chocolate chips or dark chocolate chips work great)
How to make M&M Oatmeal Cookie Bars
- Heat oven to 350 degrees.
- Generously spray a large 12 x 18 inch rimmed baking pan with non-stick cooking spray or parchment paper; set aside.
- In a large mixing bowl, combine wet ingredients; softened butter (not melted butter, both sugars, and peanut butter until creamy.
- Add in eggs and vanilla, mix well.
- Add in dry ingredients; oats and baking soda, mix well again.
- Fold in M & M’s and chocolate chips, using a large wooden spoon or spatula to make sure that they are fully incorporated into the dough.
- Place the cookie dough from the large bowl on the prepared pan and press dough out to the edges of the pan (using either your hands or a spatula – if you use your hands, spray them first with non-stick cooking spray to help the dough from sticking to your hands as you spread it).
- Baking time for bars is about 18-20 minutes until they are golden brown, making sure to not overcook so you can get that chewy texture. Let bars cool for about an hour for easy cutting into individual bars.
Storing
Store leftover bars in an airtight container at room temperature.
More Cookie Bar Recipes
- Chocolate Sugar Cookie Bars Recipe
- Seven Layer Magic Cookie Bars
- Sheet Pan Chocolate Chip Cookie Bars
- Frosted Sugar Cookie Bars Recipe
M&M Oatmeal Cookie Bars (Gluten Free)
No flour needed to make these delicious M & M Oatmeal Cookie Bars! With pantry ingredients like oats, peanut butter, sugar, chocolate chips and M & M's, this naturally gluten-free dessert will become a family favorite.
Serving servings
Ingredients
- ½ cup butter (unsalted), softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1½ cups peanut butter, (creamy or chunky will work, it's up to you!)
- 3 large eggs
- 1 Tablespoon pure vanilla extract
- 4½ cups old-fashioned oats, (make sure they are gluten-free, if desired)
- 1 teaspoon baking soda
- 1½ cups mini M&M's candies
- 1 cup chocolate chips
Instructions
- Heat oven to 350 degrees.
- Generously spray a large 12 x 18 inch rimmed baking sheet with non-stick cooking spray; set aside.
- In a large bowl, combine butter, both sugars, and peanut butter until creamy.
- Add in eggs and vanilla, mix well.
- Add in oats and baking soda, mix well again.
- Fold in M & M's and chocolate chips, using a large wooden spoon or spatula to make sure that they are fully incorporated into the dough.
- Place the dough on the prepared pan and press dough out to the edges of the pan (using either your hands or a spatula – if you use your hands, spray them first with non-stick cooking spray to help the dough from sticking to your hands as you spread it).
- Bake bars for 18-20 minutes, making sure to not overcook. Let bars cool for about an hour for easy cutting.
Notes
Don’t overbake! If you want that chewy texture take bars out when they are golden brown about 18-20 minutes.
Nutrition
Calories: 242 kcal · Carbohydrates: 29 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 5 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 25 mg · Sodium: 98 mg · Potassium: 125 mg · Fiber: 2 g · Sugar: 20 g · Vitamin A: 124 IU · Vitamin C: 1 mg · Calcium: 29 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
do these need 2 be baked or freezed
Scroll down in the post and you will see the full recipe with ingredient amounts, directions, and cooking times. I don’t think you scrolled far enough down. Hope this helps.
What are the measurements of The large rimmed pan you use for this recipe? If I made a half batch, can you recommend a baking pan size or adjusted baking time?
We used a 12 x 18 cookie sheet for this recipe. If you cut the recipe in half, use a pan that is about half the size.
This recipe turned out so well!
is there a substitute for the peanut butter? We have an allergy to peanuts
We have only made this recipe as directed. But here are some substitutes for Peanut butter that you could try. Peanut Butter Alternatives –
Sunflower butter. Sunflower butter is a great option for those who are allergic to not just peanuts but also tree nuts.
Almond butter (only if you are not allergic to tree nuts) Almond butter has become a very popular spread.
I’ve made these a few times! They taste great, lots of flavor and soft! Made sure not to overtake! My family loves them! ❤️
Canaan these be frozen?
These freeze great!