Preheat oven to 350F degrees.
Cream together the butter and sugars.
Add in the egg replacements and vanilla and mix until well-incorporated.
Add in the baking powder, baking soda and salt and mix for another minute.
Slowly add in the flour, 1/2 cup at a time, scraping down the sides in between each 1/2 cup addition. Mix well.
Add in the oats, coconut, and pecan. Mix just until fully incorporated.
Using a 1-ounce scoop or a tablespoon, drop balls of cookie dough onto a cookie sheet, spaced about 2 inches in between each ball of dough. Using your fingers, press the dough flat.
Bake for 10 minutes.
Recipe & photo courtesy of www.effyeahitsvegan.com

1 cup vegan butter, softened
1 cup cane sugar
1 cup brown sugar
2 egg replacement portion
2 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cup all-purpose flour
1 cup quick oats
1 cup shredded coconut
1/2 cup pecan