2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan butter, softened (I use Earth Balance)
2 cups raw sugar
egg replacer for 2 eggs (http://vegweb.com/index.php?topic=7678.0 )
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup shredded coconut
1 1/4 cups rolled oats
2/3 cup semisweet chocolate chips
2/3 cup chopped pecans
1. Preheat oven to 350 degrees F. Grease baking sheets. Mix flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream vegan margarine and vegan sugar until light and fluffy. Beat in egg replacer gradually, then stir in vanilla, almond extract, and coconut.
3. 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.
4. Bake for 10-15 minutes. Allow cookies to cool 5 minutes before removing from baking sheets.