These cookies are crunchy, chewy, and perfectly sweet. Embedded with chunks of pecans, shredded coconut, and gooey chocolate chips. They are also vegan and gluten-free.
Preheat the oven to 375 degrees (trust me, this higher temperature makes a difference). Line a baking sheet with a silicone baking mat or parchment paper. To a small bowl, whisk together flax seed meal and water. Set aside for 5 min.
In a large mixing bowl using a handheld mixer, cream together softened coconut oil, flax egg, coconut sugar, milk, molasses, and vanilla until creamy. Add flours, baking soda and powder, and salt. Using a spatula or wooden spoon, combine mixture until a soft dough forms. Fold in chocolate chunks, pecans, and coconut.
Using a small cookie scoop, evenly portion dough on to the baking sheet. Slightly press down each cookie with the palm of your hands. Bake for 12-15 min. until light golden brown. Let cool for 10 min. before transferring to a wire cooling rack (important!).
*To achieve the best consistency for softened coconut oil in this recipe, let your coconut oil sit at room temp for about an hour. Depending on you surrounding temp you may need to microwave it for 10-15 sec. You just don’t want it to melt.
*Brown rice syrup has been tested and works as an alternative to molasses if you don’t have any on hand. Any invert syrup should work as a substitution!