Preheat oven to 3500. Line cookie sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together gluten-free flour, xanthan gum, baking soda, baking powder, and salt. Stir in the gluten-free old-fashioned oats. Set bowl aside.

In the bowl of your electric mixer, beat together the brown sugar and the butter alternative. Cream together for 1 minute.

Add the eggs, one at a time, and beat until mixed in. Add the water and vanilla extract and beat until mixed in. 

With the mixer on low speed, add the flour mixture in three batches, mixing just until combined.

Stir in the 6 oz. of Mountain Mambo Seed & Fruit Mix and 1/2 cup of the semi-sweet chocolate mini chips. *Note that you'll be adding 1/2 cup of the mini chocolate chips to the dough and saving the other half for sprinkling on the cookies as they come out of the oven.

Use a medium cookie scoop (#40 scoop = 1.5 Tbsp dough) to scoop dough, roll into a ball with your hands, an place on the parchment paper lined cookie sheet. I did 12 per large cookie sheet. 

Bake at 3500 for 12-13 minutes or until edges are lightly browned. Remove from oven to a cooling rack to cool. I usually bake one sheet of cookies at a time. If you want to do two sheets at once, be sure to rotate the sheets both front to back and top to bottom partway through the cooking time.