1 cup vegan butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 egg replacers
(I used 3 teaspoons Ener-G whisked with 4 tablespoons warm water)
2 teaspoons vanilla
2 cups all purpose flour
1 scant teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
2 cups coconut flakes (I use sweetened)
1 (12 ounce) package butterscotch chips (generic variety is often vegan)
1. Preheat oven to 375° F. Cream butter, then add sugars slowly and beat until well-mixed and sort of fluffy.
2. Add egg replacer and vanilla. Beat well. Sift together flour, salt, soda and baking powder; add in 4 parts. Mix in oats, coconut, and butterscotch chips.
3. Drop by tablespoon onto ungreased baking sheets, just about the size of a large marble, or slightly bigger. Bake for 12 to 15 minutes, or until golden brown.
Source of recipe: I adapted and improved the recipe from this one: http://southernfood.about.com/od/oatmealcookies/r/blcookies9f.htm