In a small bowl, combine flax, non dairy milk and vanilla. Set aside.
In a large bowl combine melted butter, sugar and molasses with a spatula.
Add the flax mixture to the sugar and butter. Mix well to combine.
Add gluten free flour blend, oats, xanthan gum, baking soda, salt and coffee grounds. Stir well to combine.
Let mixture sit for 15 minutes.
Meanwhile, preheat oven to 350* F and Prepare a sheet pan with parchment.
After 15 minutes has passed, add the chocolate chips, pretzels, chips, and peanut butter cups into the cookie dough.
Scoop the cookie dough onto the parchment lined tray in about 3 tablespoon mounds, leaving 2 inches of space in between each mound.
Using the heel of your hand give the mounds a gentle press. Don't press them flat, just a little bit of a press so they will spread into circles.
Bake the cookies in a 350* oven for 12-14 minutes. They will still feel very soft in the middle.
Remove the tray from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a cooling rack and repeating the scooping and baking process.