Ingredients:

  • ½ cup (113 g) vegan butter, softened
  • ¾ cup (150 g) brown sugar, packed
  • ¼ cup (50 g) granulated cane sugar
  • 1 tbsp (7 g) flaxseed meal
  • 3 tbsp (45 ml) warm water
  • 1 tsp (5 ml) vanilla extract
  • 1 ½ cups (180 g) all-purpose flour
  • 1 tsp (5 g) baking soda
  • ½ tsp (3 g) salt
  • 1 cup (90 g) quick oats
  • ½ cup (85 g) vegan semi-sweet chocolate chips
  • ½ cup (60 g) chopped pecans
  • ⅓ cup (30 g) shredded sweetened coconut
  • ⅓ cup (50 g) raisins or dried cranberries

Instructions:

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone mats.
  2. In a small ramekin, whisk the flaxseed meal and warm water. Let stand 5 minutes until thickened and gel-like.
  3. In a large bowl, beat the vegan butter, brown sugar and cane sugar with an electric mixer until pale and fluffy.
  4. Stir in the thickened flax gel and the vanilla extract.
  5. In a separate bowl, whisk the flour, baking soda and salt.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  7. Fold in the quick oats, chocolate chips, pecans, coconut and raisins with a spatula.
  8. Scoop 2½ tablespoons (about 36 g) of dough onto the baking sheets, spaced 2 inches apart.
  9. Bake 10–12 minutes, until the edges are deep golden brown and the centers still look slightly underbaked.
  10. Let the cookies cool on the pan for 10 minutes to set the centers.