Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon flax seed meal
  • 3 Tablespoons water
  • 1/2 cup vegan buttery spread
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 cup non-dairy milk (or water)
  • 1 cup gluten free flour blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt (plus more for on top)
  • 1 1/2 cups gluten free old fashioned oats
  • 1 cup dairy free chocolate chips
  • 1 1/2 teaspoons coarse sea salt (for topping)
  • 1/2 cup pumpkin seeds, sunflower seeds, or nuts (optional)

Instruction

  • 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 1/8 cup non-dairy milk.
  • Add the gluten free flour, baking soda, and 1/2 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.