1 cup vegan butter
1 cup sugar
1 cup packed brown sugar
2 flax eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup unsweetened shredded coconut
preheat oven to 350 degrees
In the bowl of your stand mixer, or a large bowl if you are using a hand mixer, cream butter with both sugars until it is light a fluffy.
Beat in the flax eggs and vanilla.
Whisk together the flour, salt, baking soda, and baking powder in a smaller bowl. Gradually add the flour mixture to the creamed mixture. Mix until just combined.
Stir in the coconut, oats, and rice cereal.
Line a 2 baking sheets with parchment paper. Using a tablespoon or small cookie scoop, scoop out dough onto cookie sheets, leaving a few inches between each scoop of dough.
Bake for 8-10 minutes. Remove from oven and allow cookies for a few minutes on the pan before transferring them to a wire cooling rack.