1 1/2 cups old fashioned oats (make sure they are Gluten Free)
1 1/2 cups gluten free flour mix (http://sketch-freeveganeating.blogspot.com/p/substitutes.html )
1/4 cup arrowroot flour
1/2 cup sucanat
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown rice syrup
1/3 cup safflower oil
3 tablespoons nondairy milk (I use almond)
1 teaspoon vanilla
1/2 cup fresh or frozen raspberries
1/2 cup vegan chocolate chips
1/2 cup nuts (pecans, walnuts etc.)
1. Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl, set aside. In a separate bowl combine all remaning ingredients except for raspberries, chocolate and nuts.
2. Combine dry ingredients to wet, mix until combined. Then, add raspberries, chocolate and nuts. Oil a baking sheet with safflower oil, drop cookies by the spoonful, flatten a bit.
3. Bake for around 12 minutes or until edges are golden brown. Once taken out of oven, the cookies will seem very loose, don't be alarmed! They need time to stiffen up, leave on cookie sheet for at least 10 minutes, transfer to a cooler place in order to stiffen up even more.
These were perfect the next day because they had time to set overnight. Chewy goodness!
For more recipes like this check out: http://sketch-freeveganeating.blogspot.com/ 
Source of recipe: We sort of just made this recipe up as we went along and believe it or not they turned out amazing! These cookies are so classy! They're like the kind you would find in one of those chic coffee shops. They turned out nice and chewy the way oatmeal cookies should be.