Flourless monster cookies made with a few healthier swaps -- coconut oil instead of butter and quick oats + peanut butter instead of white flour.
Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silpat liner and set aside.
In a large bowl, combine the peanut butter, sugar, and coconut oil. Use hand mixers to beat until smooth. Add the egg, egg yolk, baking soda, salt (OMIT if you plan to add flaky sea salt to the top), and vanilla. Mix well. Stir in the oats, chocolate chips, and M&Ms. Again beat until combined. Chill the dough for 10 minutes.
Roll balls of dough (about 3 tablespoons in size; around 2 ounces in size) and place on the prepared baking sheet. You can fit 6 to 8 per cookie sheet as these cookies do spread a bit.
Bake 9 to 12 minutes, until they’re just starting to turn golden around the edges. Be careful to not overbake these cookies as it will take away from the softness of them. Allow to "set" on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat until dough has been used up.
If desired, sprinkle a tiny bit of flaky sea salt on cookies.
Store completely cooled cookies in an airtight container at room temperature. Cookies are best within 1-2 days, but will last for about 5 days.
*Make sure your oats are certified gluten-free if gluten intolerant. Do NOT use old-fashioned or steel cut oats in this recipe.