3/4 cup extra virgin coconut oil (may use Soy Garden margarine or similar), melted
1 cup Sucanat
replacer for two eggs - I use 2 tablespoons ground flax seeds and 6 tablespoons water
1 1/2 cup whole wheat pastry or whole barley flour
1 tablespoon baking powder
1 tablespoon baking soda
1/2 tablespoon sea salt
1 tablespoon vanilla
2 cups quick oats
1 cup unsweetened coconut
1 cup non-hydrogenated, malt-sweetened carob chips or vegan chocolate chips
2 cups whole-grain corn flakes
Preheat oven to 375 degrees Fahrenheit.
Combine and mix well the melted oil, Sucanat, egg replacers, vanilla and salt in one bowl.
In another bowl, stir together the flour (I like to sift mine), baking powder and soda. Stir dry ingredients into the wet and mix well.
Stir in the oats, coconut, chips and corn flakes. You may need to add a little water or soy milk to make a moister cookie. Sometimes I do and sometimes I don't need to. Drop by tablespoonfuls - or use a cookie scoop - onto a greased or parchment paper lined cooking sheet and bake for 10-15 minutes.
Feast! Healthy and Yummy