Small Batch Gluten Free Oatmeal M&M Cookies

This recipe for small batch gluten free oatmeal m&m cookies is perfect when that cookie craving hits. Soft and chewy with just the right amount of crispiness around the edges. They are loaded with dark chocolate and of course, M&Ms. The best part - this recipe makes just 6-8 soft and chewy cookies and only requires one hour of chilling time. And did I mention they are made with simple ingredients?

If you love small batch cookie recipes as much as I do, make sure to check out my Small Batch Gluten Free Chocolate Chip Cookies and my Small Batch Gluten Free Peanut Butter Cookie Recipe.

Recipe Ingredient Notes

Gluten-Free Flour: I tested this recipe for gluten free oatmeal m&m cookies with my own gluten free flour blend, Bob’s Red Mill 1-to-1, and King Arthur Measure for Measure. While all 3 blends work fabulously in this recipe, the cookies made with King Arthur Measure for Measure did not spread as much as the cookies made with the other blends. All blends used do contain xanthan gum.

Old Fashioned Oats: I highly recommend using Old-Fashioned oats (rolled oats) in this recipe. Quick-cooking Oats are too thin and you will lose the texture of this cookie.

VERY IMPORTANT REGARDING OATS: Please make sure to purchase certified gluten-free oats if you have celiac or a wheat allergy. While oats are naturally gluten-free they are often processed in the same facility as wheat or other gluten-containing grains. Personally, I buy my gluten-free oats from Thrive Market or GF Harvest PureOats.

Milk Powder: This is an optional ingredient. Milk powder enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). Non-Fat Milk Powder, which works just as fine, is widely available at grocery stores in the US. I buy this product online: Whole Milk Powder.

M&Ms: M&Ms are made by Mars and are not labeled gluten-free. Since they are considered gluten-free by several resources online, I feel very confident recommending them. Please be aware some M&M flavors do contain gluten. Like Pretzel M&M's, which lists wheat flour as an ingredient, and Crispy M&M's which is made with barley malt.

Chocolate Chips: I use dark chocolate chips (60% or darker) in this recipe. It is a nice contrast to the m&m chocolate candy.

How to make Gluten Free Oatmeal M&M Cookies

To make this small batch gluten-free oatmeal cookie recipe you need two bowls (one for your dry ingredients and one for your wet ingredients). You will also need a small microwave-safe bowl to melt the butter. I recommend using a whisk to combine your wet ingredients and a sturdy spatula to fold in the dry ingredients.

Step 1: Start by melting the unsalted butter in a microwave heat bowl or small pot. Once melted, transfer it to a large mixing bowl and allow it to cool for 5-10 minutes.

Step 2: In the meantime sift together gluten-free flour, baking soda, dry milk powder (if using), ground cinnamon, and kosher salt in a small bowl. Add gluten-free oats, M&Ms, and chocolate chunks and set aside.

Step 3: Once the butter has cooled, add the granulated white sugar, light brown sugar, and room temperature egg to the bowl and whisk until fully combined.

Step 4: Using a flexible rubber spatula, fold the dry ingredients into the wet ingredients. While we do not have to worry about gluten being built up, don’t overmix your cookie dough. Just make sure all the flour and dry ingredients are absorbed.

Step 5: Cover the bowl with plastic wrap or transfer the gluten free oatmeal m&m cookie dough to an airtight container and refrigerate for at LEAST one hour. This will allow the cookie dough to set up and be scoopable. The dough will be VERY loose and almost un-scoopable if you try to scoop cookies without chilling the dough.

How to bake small batch gluten-free oatmeal cookies

When ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper.

Line a large baking sheet with parchment paper and use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 – yellow scoop) and portion out your cookie dough. This Small Batch Gluten Free Oatmeal M&M Cookie Recipe should get 6-8 cookies, depending on how much dough you snacked on. If you like to make the cookies smaller, please be aware that the baking time will decrease.

When your oven is fully preheated, arrange the dough balls on a parchment-lined baking sheet and sprinkle them with some flaky sea salt. Make sure the cookies are evenly spaced out.

Bake the Cookies for 12-14 minutes. The cookies should appear puffy and start to get golden brown on the edges. These cookies are meant to be chewy and soft so don’t overbake them.

Remove from the oven, and if you like, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Top with additional M&Ms if you like. Allow the gluten free oatmeal m&m cookies to cool for 5-10 minutes on the baking pan before moving to a wire rack to cool completely.

Store any leftover chewy oatmeal cookies in an airtight container for up to 4 days at room temperature.

Note about Chilling Time: Please be aware the longer the dough is chilled, the less the cookies will spread while baking. If the cookie dough is allowed to chill for 1hr or longer make sure to gently press down the cookie dough before baking.

Are all Oats Gluten-Free?

While oats are naturally gluten-free, it’s the growing, harvesting, and processing that can cause issues for celiacs and people with gluten allergies. Oats are often grown near wheat or used as a rotation crop on wheat fields. This means there is a very good chance there is some wheat mixed into your oats. If you have ever seen oats and wheat in the wild, you know they look very similar, to begin with.

Oats are not considered safe for celiacs in many countries outside the US.

Standard oats are most likely contaminated with wheat, rye, and barley and should be avoided by celiacs by all means. The first brand that comes to my mind is Quaker Oats.

Mechanically sorted oats have undergone sorting by a machine to separate oats by length, density, and color from wheat, barley, and rye grain. This method of sorting oats from gluten isn’t foolproof. Test results have shown gluten in oats that have been mechanically sorted at levels that exceed the 20 ppm guideline. Cheerios are made with mechanically sorted oats and have caused issues for many celiacs.

Purity protocol sorted oats – Growers are required to have a three-year gluten-free crop rotation, and annual field inspections to ensure their fields are free of gluten grains. A pre-cleaned sample of the crop is sent to a laboratory for analysis. Post-cleaning, another sample is sent to a lab for testing. After this test, the oats are transported in a truck and processed on equipment that’s been cleaned of any grains. These oats are declared “certified gluten-free.”

Are M&Ms gluten-free?

M&Ms are made by Mars and are not labeled gluten-free. Since they are considered gluten-free by several resources online, I feel very confident recommending them. Please be aware some M&M flavors do contain gluten. Like Pretzel M&M's, which lists wheat flour as an ingredient, and Crispy M&M's which is made with barley malt.

Edible Small Batch Gluten Free Oatmeal M&M Cookie Dough

If you love eating and snacking on cookie dough, this is for you. This recipe for small-batch gluten free oatmeal m&m cookies can easily turn into edible cookie dough.

Heat treating the Flour: Please don't skip this step. It may be rare for people to get sick of raw flour but the chances are never zero. To heat treat the flour, place it in a microwave-safe bowl and nuke in 30-second intervals on high until the flour temperature reaches 165 F (75 C). Make sure to stir it with a spoon or fork in-between intervals.

Once the flour has been heat-treated, allow for it to cool to room temperature. In the meantime, make this small batch of gluten-free oatmeal m&m cookie dough as directed BUT substitute the egg with 2 tablespoons of milk (non-dairy works fine). Use non-dairy milk, vegan butter, and vegan chocolate candied if you are vegan.

Portion the cookie dough into cookie dough balls and store them in your fridge or freezer. Enjoy them as a sweet treat when that craving hits!

FAQ about Gluten Free Oatmeal M&M Cookies

Can I make this recipe for Oatmeal Cookies dairy-free?
Substitute the 85 grams of unsalted butter with your favorite dairy-free butter option. I do NOT recommend using coconut oil.

Can I freeze baked Gluten Free Oatmeal Cookies?
Yes! When fully cooled place them on a sheet tray and freeze them. Once fully frozen, place them in a ziplock bag and freeze for up to 3 months. Allow them to thaw at room temperature.

Can I make this recipe without oats?
If you can not tolerate gluten-free oats, you can use the base of my Small Batch Gluten Free Chocolate Chip Cookies and load them with M&Ms.

My cookies spread too much!
You either did not add the 130 grams of gluten-free flour stated in the recipe or did not chill the dough for the recommended 1 hour.

Can I freeze the cookie dough?
Yes. I recommend allowing the frozen cookie dough for these small batch gluten free oatmeal m&m cookies to sit at room temperature while your oven preheats. The cookies may need a few additional minutes to bake and will be more puffy than flat.

I don’t have a #20 Cookie Scoop – can I make smaller cookies?
Yes. If you are using a smaller cookie scoop, please make sure to adjust the baking time accordingly.