Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together rolled oats, gluten-free flour blend, baking soda, and salt.

In a large bowl, cream the softened butter and brown sugar until light and fluffy.

Add in eggs one at a time, or the flaxseed mixture if vegan, mixing until smooth.

Gradually combine the dry ingredients into the wet ingredients until just mixed.

Gently fold in chocolate chips using a spatula.

Scoop dough onto lined baking sheets, leaving space for spreading.

Bake for 10-12 minutes until edges are golden brown.

Cool on baking sheets for 5 minutes before transferring to a wire rack.