1. Melt the butter and let cool down a bit. Roughly chop the semi-sweet chocolate and set aside.

2. Add both sugars and the melted butter to a large bowl and mix for about 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine spelt flour, spelt flakes, baking powder, and salt, then add together with the oat milk to the large bowl and mix until just combined. Add the Mini M&M’s and chopped chocolate and fold in. Place the dough in the fridge for about 2 hours.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or spoons and place dough portions on the baking sheet with some space in between – the cookies will spread slightly. If you like, you can press a few Mini M&M’s into the dough as decoration. Bake the cookies for around 11-12 minutes – the edges of the cookies should have set and browned slightly. The cookies should still be a bit soft in the centers. Take out of the oven and let cool down a bit on the baking sheets, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.