In a large mixing bowl add:
1 cup dairy-free butter
1 cup maple syrup or other natural sweetener
1 t. vanilla
Mix all these together with a wooden spoon until creamy
3 eggs (or egg replacer powder)
2 cups spelt flour
1 t. baking soda
1 t. baking powder
2 T. carob powder
1/2 t. Celtic salt
Mix all these into the batter until smooth
2 cups oats (don't use "quick" oats, use rolled oats)
2 cups flake coconut
Get rid of the wooden spoon and mix all this in with your hands
Scoop dough into balls about the size of golf balls and place about an inch apart on cookie sheet.
Bake until the tips of the cookies begin to brown (approximately 12-15 minutes)
The trick to these cookies, as is the trick with most cookies, is to not OVER BAKE them. Take them out just when they are starting to brown and they will be soft and chewy. If you leave them in you'll have a harder crunchier cookie.
After you take these out of the oven, let them sit on the sheet for about 5 minutes and then take them off with a spatula and put them on a cooling rack. Wait for about 10 minutes before eating so they can set up after baking.