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Ingredients
- 1 ¾ cups cups almond flour
- 1 cup gluten free rolled oats
- 1 cup creamy peanut butter
- ⅓ cup coconut oil, melted
- ¼ cup coconut sugar
- 2 eggs
- ¾ cup dairy free chocolate chips
- 1 cup m&m’s (I used Unreal Snacks Chocolate Pieces)
- 1 tsp vanilla extract
- 1 ½ tsp baking soda
- ½ tsp sea salt
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together the dry ingredients until evenly blended, and set aside.
- In another bowl, whisk together the eggs. next, add the peanut butter, melted coconut oil, and vanilla extract, continuing to whisk until the mixture is smooth.
- Pour the liquid ingredients into the dry ingredients. The batter will be nice and thick.
- Add the chocolate chips and 3/4 cup of the m&m’s, reserving the rest to press on top of each cookie.
- Use a spoon or cookie scoop to form 14-16 cookies.
- Use your hand to flatten a bit, as these will not spread.
- Press remaining m&m’s on top of each cookie.
- Bake 14-15 minutes.
- Remove from oven, let cool if you can, and enjoy!
- Store in an airtight container in the fridge for up to one week!
- Enjoy
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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