Egg Free Cookies Invade Your Cookie Jar

Ingredients

• • 2 cups quick-cooking oats
• • 2 cups all-purpose flour
• • 1 teaspoon baking soda
• • 1/2 teaspoon baking powder
• • 1/2 teaspoon salt
• • 2/3 cup canola oil
• • 2/3 cup sugar
• • 3/4 cup brown sugar
• • 1/2 cup nondairy milk: almond, soy, rice, or other
• • 1 tablespoon ground flax seeds
• • 1 teaspoon vanilla extract
• • 1 cup shredded coconut
• • 1 generous cup semisweet chocolate chunks or chips
• • 1 cup chopped toasted pecan pieces or walnuts

Instructions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat together oil, sugar, brown sugar, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate chunks and pecans. The dough will be thick and sticky.
4. For each cookie, drop 1/4 cup of dough (about the size of a golf ball - I like to use ice cream serving spoon), onto cookie sheets, leaving about 2 inch spaces between each cookie. Flatten slightly with moistened fingers.
5. Bake for about 15 minutes until edges begin to turn brown. Let the cookies rest on the baking sheet for 5 more minutes, and transfer to wire racks to complete cooling. Store in a loosely covered container.