Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
In a large bowl, cream together peanut butter, unsalted butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes.
Add in the eggs and mix until combined.
Mix in the vanilla extract and baking soda until combined.
Mix in the gluten-free oats until well incorporated.
Then, stir in the chocolate chips and M&Ms until evenly distributed.
With a cookie scoop, place the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
Bake at 350F for 10-12 minutes, switching the baking pans halfway through the bake time, or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.