Preheat oven to 350. Line baking sheets w/ parchment paper. I used cooking spray

In a medium size bowl, stir together:
2 c. quick-cooking oats "old fashioned" oats
2 c. all-purpose flour I used half whole wheat pastry, half all-purpose
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp salt

In a large bowl, beat together:
2/3 c. canola oil
2/3 c. sugar
3/4 c. firmly packed brown sugar
1/2 c. nondairy milk I used lactose-free milk
1 Tbsp. ground flax seeds
1 tsp. vanilla extract

Fold in half of the flour mixture till just moistened, then fold in remaining half.

Just before the mixture is completely combined, stir in:
1 c. shredded coconut
1 c. choco chips lactard tip: dark choco has little to no lactose; check the package's ingredient list for "milk solids"
1 c. chopped toasted pecan pieces

For each cookie, drop 1/4 c. of dough on cookie sheets. Leave 2 in between each cookie. Flatten slightly with moistened fingers. Do not skip this step. These cookies don't spread much! Bake for 14-16 minutes until edges start to brown. Let cookies rest for 5 min before transferring to wire racks.

When cool, nom. Repeat.