Preheat oven to 190°

Beat until soft
½ cup butter  (I prefer goat’s butter)
½ cup coconut oil

Add and mix until creamy
1 cup brown sugar
1 cup white sugar

Mix together
            1 ½ tsp. Ener-G Egg replacer with 2 Tbsp. water
            (you could also use tahini, 2 Tbsp.)

Mix in
1 tsp. vanilla extract
½ cup natural nut butter (peanut, almond, etc)

In a separate bowl, combine the following
3 cups coarse oats
¼ cup whole wheat flour or gluten free flour
1 tsp. bicarbonate of soda
1 tsp. cream of tartar
½ tsp. sea salt

Gently mix the dry ingredients into the wet.  While messy, sometimes using your hands is best.  When well combined, add the chocolate, coconut and bits and pieces.  If your batter seems dry and will result in a crumbling cookie, add a bit of fresh fruit puree (banana, applesauce, pears) to moisten it.

1 cup chocolate buttons
½  cup shredded coconut
2 cups of any combination of seeds, raisins, chopped apricots, nuts… whatever is in the cupboard.  If you use dried fruit, soak it in boiling water for about fifteen minutes before adding to mix. 

Spoon onto a lightly greased baking sheet and bake for 12-15 minutes.