Ingredients

The following ingredients have 4 Servings
  • 1 cup Crunchy or creamy peanut butter (regular or natural)
  • 2 tbsp Honey (agave for vegan)
  • 1/4 cup Brown sugar
  • 1/2 tsp Vanilla
  • 1 large Egg (or egg substitute like aquafaba)
  • 1/2 cup plus 2 Tbsp Old fashioned oats (gluten-free if needed)
  • 2 tbsp Unsweetened coconut
  • 1/8 tsp Salt (optional if peanut butter has salt as an ingredient)
  • 1 tsp Baking Soda
  • 1/4 cup Semi-sweet mini chocolate chips (Allergy-friendly if needed **see notes)
  • 1/3-1/2 cup Mini M&Ms (Allergy-friendly if needed **see notes)

Instruction

  • Preheat oven to 350 and prepare a baking sheet with parchment paper or a silicone liner.
  • In a large mixing bowl add peanut butter, honey, and brown sugar. Mix well.
  • Add vanilla and egg or egg substitute. Mix well.
  • Stir in oats, salt, baking soda, and coconut. Mix well.
  • Fold in the chocolate chips and about 1/4 cup of the candies.
  • Form balls with the dough pressing firmly because it falls apart easily.
  • Place dough balls on the prepared cookie sheet and gently press down to slightly flatten.
  • Add a couple more of the M&Ms on top and bake for about 8 minutes. Times may vary.
  • Let cookies cool before moving to a cooling rack. They are fragile but delicious!