Skip to Content

Gluten-free Peanut Butter M&M Cookies

This post contains affiliate links. See my disclosure for more information.

Click to share this with your friends or family!

My youngest son always wants the M&M cookies we see at the store, so it was time for me to make a gluten-free M&M cookie recipe! I went with a classic gluten-free peanut butter cookie with M&Ms that can be easily customized for holidays!

Cookie Rack with Valentine's Gluten-free Peanut Butter M&M Cookies

I’ve had many people ask me over the years for a cookie similar to my gluten-free monster cookies but without the oats, as they’re unable to tolerate them. It’s not as easy as just leaving out the oats, this required working on a new recipe. This week, I thought, hey, why don’t I adapt my gluten-free peanut butter cookie recipe and add m&ms to it. Worked perfectly!

I love that these gluten-free m&m cookies can be made year-round by using plain M&Ms and around any holiday, just use the colored M&Ms for that holiday!

Since Valentine’s Day is this month, I used the Valentine’s M&Ms for these cookies. If you’ve been wanting to make a gluten-free Valentine’s Day cookie, you’ve got to try this one! Much easier than frosted cookies!

Speaking of LOVE, I’m taking part in a wonderful way to show LOVE today! I’m so excited to participate in this Food Bloggers’ Valentine’s event “Cookies for Kids’ Cancer” – raising funds to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

Help us make a difference by donating to Cookies for Kids’ Cancer here! I personally made a donation and I’m hoping many of you will too!

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4! Honestly, I’m really hoping to see us raise $5,000!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Please scroll down to the very bottom of this post to see all great recipes from other participating food blogs (some are gluten-free, some you could easily adapt by using a gluten-free flour blend).

Ingredients for gluten-free peanut butter m&m cookies

Notes on Ingredients for these gluten free m&m cookies:

  • Peanut Butter: I’ve made these with many peanut butters. My go-to is Jif Natural Creamy. Feel free to use your favorite creamy peanut butter. Note that I’m counting on you using a salted peanut butter. If your peanut butter is unsalted, please add an additional 1/4 tsp salt in addition to the 1/4 tsp. already called for in this recipe (so 1/2 tsp salt).
  • Butter: I see no reason to substitute the butter for a dairy-free alternative since you’re adding milk chocolate m&ms. Definitely use the butter!
  • Gluten-free flour blend: As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. This recipe has been tested with successful results with King Arthur Measure for Measure gluten-free flour, gfJules gluten-free flourGluten Free Mama’s Almond Flour Blend, Cup4Cup, and Pamela’s. Please note whether the gluten-free flour blend you are using already has xanthan gum or guar gum added to it.
  • Xanthan Gum: If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.

Are plain m&ms gluten-free?

Yes! While Mars does not label their products gluten-free, they say they will list any gluten containing ingredients on the label. Some varieties of M&Ms do have gluten (the pretzel variety for one) and it you can tell by reading the ingredients label. I only use plain milk chocolate brand name M&Ms which I’ve previously confirmed are gluten-free and are not made on shared equipment with wheat. If you are wanting to use a generic or another flavor/variety, you’ll need to investigate their safety. I’m not aware of a dairy-free equivalent for M&M’s that is not made on shared equipment with wheat.

How to make gluten-free peanut butter m n m cookies:

After using your mixer to mix all the ingredients as directed in the recipe below, you’ll hand stir in the plain M&Ms. Then you’ll grab a cookie scoop to scoop cookies that are all the same size. I wanted mine small for an event I was bringing them to, so I used my smallest cookie scoop, a #60 scoop. Using this small scoop, this recipe yielded 60 cookies! You can see them here, just scooped and ready to bake:

Scooping gluten-free m and m cookies

Don’t worry if you can’t see any M&Ms on top of the cookies. In fact, any M&Ms that are on top of the cookies already will crack while baking.

Instead, I suggest that when you pull the cookies from the oven after baking, place the rack on a cooling rack, then hand place 2-3 more M&Ms on the top of each cookie. Don’t push hard and make your cookies collapse though! 

Here’s a look at them just out of the oven and then after I added the additional M&Ms to them:

Baking gluten-free peanut butter m and m cookies

It really only takes a minute or two tops to add the M&Ms to the tops of these cookies when each pan comes out of the oven, and I think it makes for a much prettier presentation. But if you really don’t want to mess with that, feel free to stir in all the M&Ms before baking instead!

This recipe uses an entire bag of M&Ms (a bag that’s about 9-10 oz). I used 1 1/4 cup of M&Ms in the dough, and then use the rest from the bag to add to the tops of the cookies. 

If you’d like to make bigger cookies than the little ones I made, you can use a medium size scoop instead (this one) and you’ll get about 32 cookies instead. They’ll take about 11-13 minutes to bake at that size.

I hope you get a chance to bake these Valentine’s m n m cookies for your family!

Gluten-free Valentine's Peanut butter cookies

Peanut Butter M&M Cookie Recipe:

Yield: 60 cookies

Gluten-free Peanut Butter M&M Cookies

Cookie Rack with Valentine's Gluten-free Peanut Butter M&M Cookies

Gluten-free peanut butter cookie with M&Ms that can be easily customized for holidays! Use plain Valentine's M&Ms for gluten-free Valentine's cookies!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 1 1/4 cup good gluten-free all-purpose flour *
  • 1/2 tsp. xanthan gum or guar gum (omit if your flour blend has already)
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 cup peanut butter at room temp (creamy)
  • 3/4 sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 1 Tbsp. milk or dairy-free milk alternative
  • 1 tsp. pure vanilla extract
  • 1 bag (9-10 oz.) plain M&Ms

Instructions

  1. Preheat oven to 350°. Line cookie sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the gluten-free flour, xanthan gum*, baking soda, baking powder and salt. Set aside.
  3. In a bowl of your mixer, beat the butter and the peanut butter until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla extract and mix well. Add the flour mixture and beat thoroughly.
  4. Hand stir in 1 1/4 cups of the M&Ms.
  5. Use a small #60 size cookie scoop to scoop round balls of cookie dough. Place onto the parchment or silicone lined cookie sheets, leaving several inches between for expansion. Don't worry if you can't see any M&Ms on top of the cookies. In fact, any M&Ms that are on top of the cookies already will crack while baking. You'll add more after baking instead!
  6. Bake at 350° for 9-10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Remember, these are a soft cookie, don't bake until firm! I pull out when they don't seem sticky anymore. I recommend making a couple test cookies so you can discover exact doneness in your oven. I wouldn't suggest baking more than 10 minutes if you indeed made them with the small scoop like I used.
  7. Remove from oven and place on cooling rack. Then hand place 2-3 more M&Ms on the top of each cookie. Don't push hard and make your cookies collapse though! Leave the cookies on the parchment lined cookie sheet for a few minutes, then slide the whole parchment paper with cookies off onto your cooling rack to cool completely.
  8. Makes about 60 cookies, depending on how much of the yummy dough you eat. I recommend using 3 cookie sheets so you can be rotating between scooping, baking, adding more M&Ms, cooling and repeating so you can get through them all! I have large sheets and with this size dough, I could easily get 12-15 per cookie sheet.

Notes

Salt: I assume in this recipe that you are using a peanut butter with some salt in it, thus the small amount of salt called for in the recipe. If you are using a natural peanut butter that has no salt added, I would bump up the amount of salt called for in the recipe to 1/2 teaspoon.

*If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe. As always, be sure to double-check all of your ingredients to ensure they are gluten-free.

This recipe uses an entire bag of M&Ms. I used 1 1/4 cup of M&Ms in the dough, and then use the rest from the bag to add to the tops of the cookies. 

If you'd like to make bigger cookies than the little ones I made, you can use a medium size scoop instead (this one) and you'll get about 32 cookies instead. They'll take about 11-13 minutes to bake at that size.

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker’s House
Strawberry Macarons from April of April Erhard
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
Butter Almond Mushroom Cookies from Jamie of Southern Revivals

Pin this to your gluten-free cookies board on Pinterest:
Gluten-free Peanut Butter M&M Cookies for Valentine's Day

I hope you and your family and friends enjoy these gluten-free m m cookies as much as we did!

Gluten-free Corn Muffins in bowl with knife and butter
Previous
Gluten-free Cornbread Muffins
Gluten-free Chocolate Bundt Cakes with Mint Frosting
Next
Mini Gluten-free Chocolate Bundt Cakes with Mint Frosting

Click to share this with your friends or family!

Andes Mint Cookies - stuffed surprise inside! | Kitchen Gidget

Monday 20th of April 2020

[…] from April of April Erhard Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen Raspberry Cinnamon Rolls from Rose of Rose Bakes Cherry […]

Gluten Free Hot Cocoa Cookies | Small Farm Big Life

Saturday 4th of April 2020

[…] from April of April Erhard Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen Raspberry Cinnamon Rolls from Rose of Rose Bakes Cherry […]

Heart of Gold Chocolate Sprinkle Blossoms | The Spiffy Cookie

Friday 20th of March 2020

[…] from April of April Erhard Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen Raspberry Cinnamon Rolls from Rose of Rose Bakes Cherry […]

Kathy

Tuesday 11th of February 2020

I love that you used the brand of peanut butter that you used. Most people don't know that most peanut products have cottonseed oil in them. I am very sensitive to cottonseed oil so I know about that. The producers have found that they can sell their peanut oil and purchase cottonseed oil and make a handsome profit. So please realize that anytime that oil is involved in what you are wanting to eat you need to do your research first.