These cookies are lightly sweetened, chewy, and delicious! They’re jam packed with m&m’s, but chocolate chips or even raisins can also be used! Vegan friendly with gluten-free option.
1/2 cup softened unsalted butter, dairy free butter (in stick form. I like Miyoko’s European Style Vegan Butter) or coconut oil
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup milk of choice or water
2 teaspoons molasses
1 teaspoon vanilla extract
1 cups (136g) all-purpose flour or gluten-free measure for measure flour blend
2 cups (190g) rolled oats (make sure it’s certified gluten-free, if needed)
2 teaspoons ground flaxseed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (about 8oz) m&ms or chocolate chips/chunks (use dairy-free chocolate if needed)
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
In a large bowl, beat butter with brown sugar, sugar, until creamy. Beat in milk, molasses, and vanilla.
Mix in flour, oats, flaxseed, baking soda, and salt until well combined. Fold in two thirds of the m&m’s.
Scoop dough out by the heaping tablespoons (I used a cookie scoop) onto prepared baking sheet and flatten slightly with a flat bottom glass or measuring cup. Top each mound with a few of the reserved m&m’s.
Bake for 12–13 minutes, or just until cookies are golden brown. The centers will set as they cool. Let cool for a few minutes on the pan before transferring to cooling rack to cool completely. Cookies are delicate while hot and handle better once fully cooled. Store leftovers in an airtight container. Makes about 2 dozen cookies.