Chewy and delicious gluten free zucchini oatmeal cookies are an easy cookie to make this fall!
Place the flax seed meal and the water in a small cup and let it sit until it forms a gel, about 5 minutes.
Place the vegan buttery spread, sugar, and brown sugar in a mixing bowl, and beat on medium speed until well combined.
Add the vanilla extract, flax egg replacers, and shredded zucchini and mix on low speed.
Add the gluten free flour, baking soda, and sea salt, and mix on low speed until combined.
Add the gluten free oats and chocolate chips and stir by hand.
Place the dough in the refrigerator to chill for about 30 minutes.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Drop the dough by rounded tablespoons on the cookie sheets. You should be able to fit 12 cookies on each sheet. Flatten the dough slightly with the back of a spoon. Sprinkle on salt flakes if desired.
Bake at 350 degrees for 11-13 minutes. Allow to cool on the cookie sheets before moving.
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.