1 cup quick cooking gluten-free oats
1/2 cup Bob's Red Mill all-purpose gluten-free flour blend
1/3 cup shelled pepitas
1/4 cup flax seeds
2 tsp Orgran No-Egg egg replacer
4 tbsp water
4 tbsp maple syrup
1/3 cup olive oil
3 tbsp raw, hulled sunflower seeds
3 tbsp crystallised ginger, cut in 1/4" dices
1/3 cup Enjoy Life Mega Chocolate Chunks
3 tbsp craisins
1 tbsp dried blueberries
Preheat oven to 350 degrees. Grease cookie sheet with margarine.
Mix oats and flour blend together in stand mixer on low speed.
Separately, just barely chop pepitas and flax seeds in small food processor until they are the consistency of a very coarse meal. Add to oat-flour blend.
Separately, whisk together No Egg and water until frothy. Add to mixer, along with maple syrup and olive oil to mixer and mix on low to blend.
Add all remaining ingredients to mixer and mix on low just long enough to combine.
Drop by heaping tablespoons onto prepared cookie sheet, approximately 1" apart.
Bake 18 mins or until toothpick inserted in center comes out clean (except for melted chocolate chunks).