Set out the dairy-free buttery spread and eggs to come to room temperature.  Around 10-20 minutes before you’re ready to make the cookies.

Preheat oven to 350°. Line a baking sheet with parchment paper or silicone baking mat.

Using a stand mixer cream together the buttery spread and brown sugar, then add in the vanilla extract. Next, add in one egg at a time scraping down the sides as needed.

In a medium bowl whisk together the gluten-free flour, baking soda, and salt and then add to the creamed mixture. Mix thoroughly and then add in the gluten-free oats.

Optional add-ins: Mix in the chocolate chips, raisins, or chopped walnuts. You can divide the dough in half or thirds and mix in a small portion of add-ins for a variety.

Use a cookie scoop to drop cookie dough onto the baking sheet at least 2 inches apart.

Bake for 13 minutes or until just crispy around the edges. Remove from the oven and let cool on the baking sheet for 5 minutes. Then remove cookies to a wire rack to completely cool.