Preheat oven to 350 degrees, and line two cookie sheets with parchment paper.
In a large bowl, cream the buttery spread and sugars until light and fluffy
Add the flax egg and vanilla and continue to mix. Add ⅛ cup non-dairy milk.
Add the gluten free flour, baking soda, and ½ teaspoon salt. Mix until combined.
Stop the mixer and stir in the oats, chocolate chips, and seeds or nuts. If the dough is too dry at this point, add a little more liquid. Every gluten free flour acts a little differently, so if the dough seems crumbly, add a splash more non-dairy milk.
Sprinkle cookies with coarse sea salt.
*Look for certified gluten free oats to be sure they are gluten free!
Nutrition facts are for one large cookie.
Store leftover cookies in an airtight container.
This dough can be frozen - just scoop onto a cookie sheet and freeze. Then remove the dough and store in a freezer bag. Cookie dough can be frozen for up to three months.