Prep time15 minutes
Cook Time13 minutes
Equipment: Parchment Paper Sheets
¼ cup ghee
¾ cup natural creamy “drippy” peanut butter
¼ cup + 2 tablespoons granulated sugar
¾ cup packed dark brown sugar
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.