2 cups quick-cooking oats
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup oil
3/4 cup brown sugar (packed) (I used less than this)
1/2 cup non-dairy milk (like e.g. vanilla soy milk)
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
1 cup coconut, shredded unsweetened
1 cup semisweet vegan chocolate chips (semi-sweet, can also use chopped chocolate) (I bought a bar of dark chocolate and chopped it into chunks)
1 cup pecan pieces, chopped (can use other nuts, too)
1. In a medium sized bowl combine oats, flour, baking soda, baking powder and salt. Set aside.
2. In a second bowl beat together oil, brown sugar, milk, flax seeds and vanilla using a wire whisk.
3. 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.
4. 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).
5. Bake in the preheated oven at 350°F/180°C for 14-16 minutes until edges start to brown.
6. Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.
Modified from: http://www.food.com/recipe/vegan-cowboy-cookies-459280