Preheat your oven to 350.F and line a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, whisk together the oats, flour, coconut, baking soda, and salt.
In a mixing bowl, whisk together the sugars, oil, milk beverage, maple syrup, ground flaxseed, and vanilla. Add the dry ingredients and stir until well combined. Fold in the chocolate chips and pecans (if using).
Scoop dough by the generous tablespoonful and shape into balls, pressing in any loose chocolate chips or pecans. Place them on your prepared baking sheet and flatten slightly into your desired shape; they spread only a little. If the dough is a bit too sticky to handle, you can refrigerate it for 20 minutes or lightly moisten your hands.
Bake for 10 to 12 minutes, or until the cookies just begin to turn a golden hue and no longer look wet on top.
Let cool for a few minutes on the baking sheet before removing the cookies to a wire rack to completely cool.
Store in an airtight container at room temperature for up to 1 week, or put the cookies in a plastic freezer bag and freeze to enjoy later.
High-Altitude Adjustment: If baking these cookies above 3,000 feet, check them at 8 minutes. They tend to cook a little more quickly.
Unrefined Sweetener Variation
Substitute a total of 2/3 cup coconut sugar, finely ground in a spice grinder, for both the brown sugar and the cane sugar.
Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018).