Ingredients

The following ingredients have 20 Servings
  • Wet ingredients:
  • 1 cup natural creamy or chunky peanut butter (only peanuts + salt)
  • 2 tablespoon melted butter or ghee (melted coconut oil will also work)
  • 2/3 cup packed brown sugar or coconut sugar (can also reduce to 1/2 cup with good results!)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Dry ingredients:
  • 1 cup gluten free old fashioned rolled oats
  • 1/2 teaspoon baking soda
  • Optional: ½ teaspoon cinnamon
  • For the mix ins:
  • ¼ cup M&M’s, plus ¼ cup more for topping cookies
  • ¼ cup dark chocolate chips
  • ¼ cup chopped pecans or walnuts
  • ¼ cup unsweetened shredded coconut (not the big flakes)

Instruction

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl mix together the wet ingredients until smooth: peanut butter, melted butter/ghee, brown sugar, eggs and vanilla extract. 
  • Next stir in the oats, baking soda and cinnamon. Finally add in all of your mix-ins: M&Ms, dark chocolate chips, nuts and shredded coconut.
  • Use a large cookie scoop to scoop rounded balls of dough onto prepared baking sheet, leaving 2 inches of space between them to spread. Add a few M&Ms on top of each dough ball. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking.
  • Bake for 10-13 minutes until edges are barely golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. This is an important step. Enjoy!