Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper if you are not using a nonstick baking sheet.

Make the flax egg by combining 1 tablespoon of ground flax seed with 3 tablespoons of water. Mix and set aside until it forms an egg-like texture (about 5 minutes).

Before combining the wet ingredients together it is important to make sure both the peanut butter and coconut butter and warm and well mixed. There is often a natural layer of oil on top that needs to be mixed in. The coconut oil is what helps these cookies to spread, so it's important to make sure that it has been mixed with the butter. In a large mixing bowl, combine the coconut butter, creamy peanut butter, and maple crystals and cream together. You can do this with a handheld whisk, stand mixer with the paddle attachment, or hand mixer.

Add the flax egg, water, and vanilla extract to the large bowl and mix again until smooth.

Add the gluten-free flour, gluten-free old fashioned oats, baking soda, vegan M&Ms, and vegan chocolate chips to the wet ingredients and mix with a spatula or paddle attachment until you've achieved the perfect monster cookie dough.

Using a cookie scoop or a spoon, drop rounded spoonfuls of dough onto the prepared baking sheet. Gently press each cookie down lightly so that it resembles a flat circle and not a round ball.

Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the edges of the cookies are golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a cooling rack to cool completely at room temperature.

Once the cookies have cooled, they're ready to enjoy!