Step 1

Preheat the oven to 350°F then line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add peanut butter, vanilla extract and almond milk. Continue to mix for another 30 seconds.

Step 3

With the mixer running add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding another tablespoon of milk. Add the oats and continue to mix until well combined. Stir in the candies and chocolate chips at the end with a spatula.

Step 4

Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Gently press down to shape. They will not spread much during baking.

Step 5

Bake in the oven for about 12 minutes, or until edges are light golden brown. Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze them before baking and bake from frozen when ready to eat.