This cookie is SO EFFIN' GOOD! I can't believe how addicting these are. These are a textural marvel. The crisp bottom and soft, almost gooey center is amazing; coupled with the bite of the pecans and the chew of the coconut and the oats, this is a treat to behold. And since they contain pecans and coconut, these are perfect year-round treats.
- 1 cup vegan butter (I use Earth Balance Whipped), softened
- 1 cup cane sugar
- 1 cup brown sugar
- 2 egg replacements (I use Ener-G)
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups all-purpose flour
- 1 cup quick oats
- 1 cup shredded coconut
- 1/2 cup pecans
Preheat your oven to 350 degrees.
Cream together the butter and sugars. Add in the egg replacements and vanilla and mix until well-incorporated. Add in the baking powder, baking soda and salt and mix for another minute. Slowly add in the flour, 1/2 cup at a time, scraping down the sides in between each 1/2 cup addition. Mix well. Add in the oats, coconut and pecans and mix just until fully incorporated. Taste the dough. I'm serious. Isn't that awesome? I had to have a couple tastes, just to make sure. ;)
Using a 1 oz. scoop or a tablespoon, drop balls of cookie dough onto a cookie sheet, spaced about 2 inches in between each ball of dough. Using your fingers, press the dough flat. Bake for 10 minutes.