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!