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Preheat the oven to 350 F
In a medium mixing bowl, combine all the wet ingredients, almond butter, maple syrup, apple sauce, and coconut oil using a fork or a hand mixer.
In a separate bowl, whisk together the dry ingredients - almond flour, coconut flour, coconut sugar, and baking soda. Make sure there is no clump left.
Slowly pour the wet ingredients into the dry ingredients and gently stir until well combined. Fold in chocolate chips and half of the M&Ms
Cover and chill in the freezer for at least 20 minutes or fridge for an hour.
Scoop cookie dough into 8- 10 balls (I used this medium-size cookie dough scooper) onto prepared baking sheets leaving an inch in between. Using the remaining M&M's, press several onto the top of each mound of dough.
Bake 12 - 13 minutes or until the top is slightly cracked and browned.
Let the cookies cool for 5 minutes then transfer onto a cooling rack. They will firm up as they cool. Enjoy!