Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, softened ( use a vegan one like Earth Balance)
2 cups raw sugar
3 teaspoons Ener-G Egg Substitute, mixed with
4 tablespoons warm water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cups rolled oats
2/3 cup semisweet vegan chocolate chips
2/3 cup chopped pecans
2/3 cup shredded coconut
Directions:
Preheat oven to 350 F
Grease baking sheets.
Sift flour, baking powder, baking soda, and salt together.
Set aside.
In a large bowl, cream margarine & sugar until light and fluffy.
Beat in egg replacer gradually, then stir in vanilla & almond extracts and coconut.
Gradually stir in the already-mixed dry ingredients.
Stir in rolled oats, chocolate chips, and pecans.
Drop by rounded teaspoonfuls onto the greased baking sheets.
Bake for 10-15 minutes.
Allow cookies to cool 5 minutes before removing from baking sheets.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.