Gluten-free Monster Cookies

0 Preheat your oven to 350 F
1 In a medium sized bowl, whisk together your eggs, coconut oil, coconut sugar, vanilla and peanut butter until smooth. 
2 Pour in your oats, oat flour, baking soda and salt and stir with a spatula until a dough forms. 
3 Fold in your chocolate chips and candies, and mix well. 
4 Layer a sheet pan with parchment paper. For thicker cookies, portion out 4 tbsp of dough about 1" apart. I used my 2 tbsp cookie scooper and scooped the dough out twice. You can lightly flatten the tops just to even them out. For smaller cookies, you can scoop out 2 tbsp worth of dough. I like to roll the scooped out dough between my palms to create a smoother ball shape. 
5 Bake the cookies for 10-12 minutes. Remove the tray from the oven and tap it lightly on the counter twice to flatten. 
6 Let them cool for at least 15 minutes. 
7 Keep stored in a cool place for up to 1 week, or freeze for up to 3 months.