- 1 egg
- 1 / 2 cup natural, peanut butter
- 1 / 2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 / 2 cup oats (quick-oats preferred)
- 1 / 4 teaspoon baking soda
- 1 / 4 teaspoon salt
- 1 / 4 cup dark chocolate chunks
- 1 / 4 cup rainbow drops (M&Ms)
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine the egg, peanut butter, coconut sugar, and vanilla extract. Add in the oats, baking soda, and salt. Stir to combine. Add in dark chocolate and rainbow drops and combine to form your dough.
Place the mixing bowl of dough into the refrigerator for at least an hour or into the freezer for ten minutes to chill your dough. This is an essential step in ensuring the cookies do not overspread and flatten while baking.
Once the dough has chilled, use a scoop (no larger than 2 tablespoons in size) or your hands to form mounds. The recipe should make eight to ten cookies depending on your cookie size preference. Place mounds onto the cookie sheet and flatten slightly with your hand.
Place into the oven to bake for 10-12 minutes. Remove the cookies from the oven when the edges have set, but the center appears still slightly underdone. The cookies will firm up once cooled, so avoid over-baking!
Once removed from the oven, allow the cookies to cool on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired!