• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    13 minutes
  • Yield

Equipment: Parchment Paper Sheets & Stainless Steel Sheet Pan


¼ cup ghee

¾ cup natural creamy “drippy” peanut butter

¼ cup + 2 tablespoons granulated sugar

¾ cup packed dark brown sugar

2 eggs

1½ teaspoons pure vanilla extract

1 teaspoon molasses

1½ cups gluten free old fashioned rolled oats

½ cup gluten free 1:1 flour

½ teaspoon baking soda

½ teaspoon fine sea salt

½ cup semisweet chocolate chips

½ cup M&M’s candies, plus more for topping cookies

Flaky sea salt


Preheat oven to 350℉ (180℃). Line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together the gluten free oats, gluten free flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, add the ghee, peanut butter, and both sugars. Mix on medium speed for about 2 minutes until creamy. Add the eggs and vanilla extract and mix on low until well combined.

With the mixer on low speed, add the flour/oat mixture and mix until just combined. Add the chocolate chips and M&M’s and pulse to combine.

Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball with the palm of your hand while still keeping the cookies nice and round. They should be about ½ inch thick.

Bake for 10 to 13 minutes or until the cookies are lightly browned around the edges. Remove from the oven and gently place a few M&M’s on top of each cookie then sprinkle with flaky sea salt. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Monster cookie dough in stand mixer

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Emily Chave