Ingredients
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2 cups quick-cooking oats
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2 cups flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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2/3 cup oil
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2/3 cup sugar
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3/4 cup brown sugar (packed)
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1/2 cup non-dairy milk (like e.g. vanilla soy milk)
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1 tablespoon ground flax seeds
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1 teaspoon vanilla extract
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1 cup coconut, shredded unsweetened
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1 cup semisweet vegan chocolate chips (semi-sweet, can also use chopped chocolate)
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1 cup pecan pieces, chopped and toasted (can use other nuts, too)
Instructions
- In a medium sized bowl combine oats, flour, baking soda, baking powder and salt. Set aside.
- In a second bowl beat together oil, sugar, brown sugar, milk, flax seeds and vanilla using a wire whisk.
- Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans.
- For each cookie drop 1/4 cup of dough (about the size of a golf ball) onto a paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers (or moistened back of measugin cup).
- Bake in the preheated oven at 350°F/180°C for 14-16 minutes until edges start to brown.
- Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.