Preheat your oven to 350 F

In a medium sized bowl, whisk together your eggs, coconut oil, coconut sugar, vanilla and peanut butter until smooth.

Pour in your oats, oat flour, baking soda and salt and stir with a rubber spatula to form the dough

Fold in your chocolate chips and candies, walnuts, dried cranberries and walnuts and mix to combine

Layer a sheetpan with parchment paper. For thicker cookies, portion out 4 tbsp of dough about 1″ apart- I use my 4 tbsp cookie scoop. You can lightly flatten the tops just to even them out. For smaller cookies, you can scoop out 2 tbsp worth of dough

Bake the cookies for 10-12 minutes. Remove the tray from the oven and tap it lightly on the counter twice to flatten. To round out the edges if your cookies are uneven, take a large mug, flip it over the cookies and swirl the cookies around on the baking sheet 2-3 times right out of the oven

Let the cookies cool for at least 10-15 minutes.

Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months.