In a large mixing bowl, combine 1 cup of gluten-free oats and 1 cup of chocolate chips. Stir these ingredients together until evenly distributed.

In a separate bowl, measure out ½ cup of your chosen nut butter and ¼ cup of maple syrup. Mix these until smooth.

Carefully fold the wet mixture into the dry oat and chocolate chip combination using a spatula until well combined.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough for each cookie and shape them into mounds.

Place the baking sheet in the oven and bake for 10-12 minutes, until golden brown around the edges but soft in the center.

Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. Decorate with edible eyes and shredded coconut.