Preheat the oven to 375°F. Line a cookie sheet with parchment paper or greased foil.

In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Set aside.

Add solid coconut oil* and coconut sugar to a large mixing bowl. Using a pastry cutter or fork, cut the sugar into the solid oil—this will take a few minutes. Cut until only small coconut oil clumps remain and the texture is like clumpy wet sand.

Add in the remaining wet ingredients: modified flax egg and vanilla extract. Whisk until just incorporated. The mixture will be wet and chunky.

Using a hand mixer, gradually add the dry ingredients into the wet ingredients bowl. Mix until well-incorporated and a cohesive dough forms. Don’t worry about the small clumps of solid coconut oil—this is expected. Fold in chopped pecans.

If the cookie dough is sticky and wet, like thick cake batter, the coconut oil was not solid enough. This will result in soft, cakey cookies. The cookie dough texture should be firm and very thick, just like cookie dough. To fix this: cover cookie dough and chill in the freezer for 15-25 minutes, until firm throughout.

Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Optionally, press pecans into the top of cookies. Bake 10-14 minutes. Mine took 12 minutes. After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.

Transfer baking sheet to a cooling rack. Allow cookies to cool on the baking sheet for 10 minutes. Afterward, use a heatproof spatula to transfer cookies directly onto the cooling rack for to finish cooling. Enjoy! Storing instructions below.Adapted from my Vegan Chocolate Chip Cookies Recipe. Also try my Chewy Oatmeal Raisin Cookies and my Gluten Free Gingerbread Oatmeal Breakfast Cookies.