Ingredients
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1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup canola oil
2 tablespoons soymilk
1 cup sugar
2 tablespoons cornstarch
1 1/2 tablespoons pure vanilla extract
2 3/4 cups quick oats
1 cup shredded coconut
1 cup pecans, chopped
raisins, to your liking (optional)
Preparation
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Mix flour, quick oats, baking soda and salt together and set aside.
Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.
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