Easy Gluten-Free Monster Cookies (Vegan, Flourless!)

Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper (or use non-stick or lightly greased baking sheets). Set aside.

To a large mixing bowl, add peanut butter, maple syrup, vanilla extract, baking powder, baking soda, and sea salt. Stir well to combine.

Next add rolled oats, candy coated chocolate, and mini chocolate chips. Stir until the candy is evenly distributed.

Use a medium cookie scoop (or spoon) to scoop ~1 ½ Tbsp portions of dough and place on the baking sheet. Press with the palm of your hand to lightly flatten the dough — it may stick to your hands a little (that’s normal!). Top with extra candies (~1-2 per cookie).

Bake for 11-13 minutes until lightly golden. Let cool slightly before enjoying. Let cool fully before storing any leftover cookies in an airtight container for up to 2-3 days. The cookie dough can also be scooped, lightly flattened, and frozen (layered between parchment paper to avoid sticking) and then baked for an extra 1-2 minutes from frozen.