Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
To brown butter, cut butter into small pieces and melt it in a light-colored saucepan over medium-low heat, swirling the pan occasionally. Watch for the butter to turn a light to medium brown color and emit a nutty aroma, then remove it from the heat and transfer it to a heatproof bowl to cool slightly.
In a mixing bowl, combine the almond butter, coconut sugar, and honey. Mix until smooth. Mix in the arrowroot powder, coconut flour, baking soda, and salt. Add the warm brown butter and stir vigorously until combined. Add the eggs and vanilla extract and mix until well combined. Stir in the oats, chocolate chips, and chocolate candies.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Gently press a few candies into the tops, flattening the cookies down just a bit.
Bake in the preheated oven for 10 to 12 minutes or until the edges of the cookies are golden brown. Bake for 12 to 14 minute for jumbo.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

– To go grain-free, substitute 1 cup of hulled hemp hearts or shredded coconut for the oats.

– For a nut-free option, feel free to use sunflower butter as a substitute for almond butter.

– For egg-free, use 2 “flaxseed eggs”

– For dairy-free, melt some Miyokos butter or sustainable palm shortening

Find it online: https://daniellewalker.com/gluten-free-monster-cookies/