When you need something sweet and chewy, make a batch of low FODMAP oatmeal cookies. These oatmeal cookies, also known as monster cookies, are full of peanut butter, oats, chocolate chips, and colorful M&M’s!
The best part about these cookies is that they do not use any type of flour, gluten free or otherwise. They rely on oatmeal, peanut butter, and eggs to hold them together, which not only creates an amazing flavor but also texture.
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Why You'll Love This Recipe
- Simple Ingredients
- Kids Favorite
- Gluten Free and Low FODMAP
Featured Ingredients
- Oatmeal - Using a combination of both old-fashioned oats and quick oats adds extra texture to the cookie.
- Butter - Salted butter, softened to room temperature, is the key.
- Smooth Peanut Butter - Use peanut butter with minimal ingredients.
- Eggs - The eggs hold everything together.
- White Granulated Sugar and Brown Sugar - Using two sugars adds extra flavor and moisture.
- Baking Soda - Key to make the cookies rise a bit.
- Salt - Don’t skip the salt. It adds balance to the sweetness.
- Vanilla Extract - Adds another sweetness and flavor to the cookie.
- Plain M&M's - Colorful coated chocolate candies.
- Chocolate Chips - Semi-sweet chocolate chips are not too sweet and add a great chocolate flavor.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Using either a stand mixer with a paddle attachment or a large mixing bowl with a handheld mixer, mix the eggs, white sugar, and brown sugar until fully combined. The mixture should be a light tan color.
Step 2: Next, add the salt, baking soda, vanilla extract, peanut butter, and softened butter. Mix until well combined and creamy. It should be a light tan color.
Step 3: Stir in the quick and old-fashioned oats, plain M&M's, and chocolate chips until combined.
Step 4: Scoop out the dough with either a cookie scoop or an ice cream scoop depending on the size of the cookies you want.
Top each cookie with extra M&M's and chocolate chips. If you want a flatter cookie, press down just a bit with your fingers.
Step 5: Bake the cookies for 8-10 minutes in a preheated oven at 350 degrees F. Do not overbake them.
Let the cookies rest for two minutes on the cookie sheet before transferring them to the cooling rack.
Tips and Tricks
Natural Peanut Butter Trick - I love using natural peanut butter, but I am not a fan of the oil on the top of the jar. My trick is to mix it with one beater on an electric mixer. Hold on tightly to the peanut butter jar - ask me how I know - and it will all come together into a smooth, creamy peanut butter.
Overbaked Cookies? It happens. Make a cookie crumble and store it in the freezer next to the ice cream. It works great as a topping for brownie ice cream cake!
Ingredient Swaps
- Crunchy Peanut Butter - Love crunchy peanut butter? Swap it in for smooth peanut butter.
- Mini Chocolate Chips - For more chocolate flavor, use mini chocolate chips!
Variations
Peanut M&M Oatmeal Cookies: Swap in peanut M&M’s for plain M&M’s in this recipe.
Dark Chocolate M&M Oatmeal Cookies: Swap in dark chocolate chips for the semi chocolate chips and use dark chocolate M&M’s instead of plain.
Storing
Store: Place cooled cookies in an airtight container on the countertop. After four days, they will start to lose texture and moisture.
Freeze: My favorite tip is to freeze these cookies in a freezer-friendly container! They are great straight from the freezer—just bite carefully if you have braces or any dental work. Otherwise, defrost on the countertop and enjoy!
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietitian.
- Oatmeal - Safe at ½ cup or 52 grams per meal.
- Butter - Safe at 1 tablespoon or 19 grams per meal.
- Smooth Peanut Butter - Safe at 2 tablespoons or 50 grams per meal.
- Eggs - Safe at 2 whole eggs per meal or 117 grams per meal.
- White Granulated Sugar - Safe at ¼ cup or 50 grams per meal.
- Brown Sugar - Safe at ¼ cup or 40 grams per meal.
- Plain M&M's - This ingredient has not been tested. It does contain lactose, which may be a trigger for some. If that is the case, leave them out.
- Milk Chocolate - Safe at 40 squares or 20 grams per meal. If lactose bothers use, swap in dark chocolate which is safe at 5 squares or 30 grams per meal.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
FAQs
The first suspect is usually overbaking. The second issue could be too much oatmeal or not enough sugar. Both impact the moisture content of the cookie.
When To Serve Oatmeal Cookies
These oatmeal cookies are great all by themselves, but they are also great with a bowl of lactose-free ice cream. They are great for potlucks or bake sales, when you need a gluten free cookie option. Just be sure that if you are serving celiacs that you purchase certified gluten free oats.
Additional Dessert Recipes
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Recipe
Low FODMAP Oatmeal Cookies
Ingredients
- 3 large eggs
- 1 ¼ cups brown sugar packed
- 1 cup granulated white sugar
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups creamy peanut butter
- ½ cup salted butter softened
- 2 cups old-fashioned oats
- 2 ½ cups quick oats
- 1 cup M&M's Plain
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper or lightly grease it with non-stick cooking spray.
- Add the eggs, white sugar, and brown sugar to either a stand-up mixer bowl or a large bowl. Use the paddle attachment or an electric mixer. Mix until fully combined.
- Next, add the salt, baking soda, vanilla, peanut butter and butter. Mix until well combined and creamy. It should be a light tan color.
- Stir in the quick and old fashioned oats, M&M's, and chocolate chips until combined.
- Scoop out the dough with either a cookie scoop or ice cream scoop depening on what size cookies you want. Top each cookie with extra M&M's and chocolate chips. If you want a flatter cookies press down just a bit with fingers.
- Bake the cookies for 8-10 minutes in a preheated oven. Do not overbake them.
- Let the cookies rest for two minutes on the cookie sheet before transferring to the cooling rack. Cool cookies completely. Store in an airtight container for up to four days.
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