½cuppumpkin seeds, sunflower seeds, or nutsoptional
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Instructions
Preheat oven to 350 degrees, and line two cookie sheets with parchment paper.
In a small bowl or mug, make the flax egg: mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
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.
Take some of dough and roll into a ball about 1.5 inches wide and place on the cookie sheet. Leave some space between cookies. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
Sprinkle cookies with coarse sea salt.
Bake at 350 degrees for 14-16 minutes.
Makes about 20 cookies.
Notes
*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.