The Cookie

1. Add the flour, baking soda and salt to a small bowl and whisk to combine.
2. Add the egg replacement powder to a small bowl and whisk in the 1/4 cup of cold water until combined. Set aside to thicken for at least 5 minutes.
3. Place a small saute pan over medium heat and add the vegan butter and coconut oil. Heat until just melted.
4. In a large bowl, add the granulated sugar, egg replacement mixture, vanilla extract and remaining 2 Tablespoons of cold water and whisk until very few sugar granules remain, approximately 1 minute. 
5. Add the melted vegan butter and coconut oil mixture, dark brown sugar and zest and whisk until fully combined. Make sure you use a spatula to get all the buttery coconut goodness out of the saute pan.
6. Add the flour, baking soda, and salt from the small bowl. Fold (do not whisk) to combine with a rubber spatula. Add the chocolate, pecans and oats. Stir/fold until very thoroughly combined.
7. The dough will be sticky and thick in texture. (It will firm up while it chills in the refrigerator.)
8. Cover bowl with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
9. Adjust an oven rack to the middle-upper position and preheat the oven to 375 degrees Fahrenheit.
10. Line a sheet tray with parchment paper.
11. Pack the cookie dough, straight from the refrigerator, into a 1/4 cup measuring cup or weigh out 75 grams and roll into very compact dough balls.
12. Evenly space 6 dough balls on the parchment-lined sheet tray and return any remaining cookie dough balls to the refrigerator until ready to bake.
13. Cook for 7 minutes then rotate the pan. Cook for an additional 8 minutes. The cookies will still look slightly undercooked and will crisp up as they cool.
14. Transfer the cookies to a cooling rack using a metal spatula and let cool until firm enough to handle

Note: If baking all of the cookies at once, be sure to place cookie dough balls on a room temp sheet pan (rather than reusing a hot sheet pan fresh from the oven).