Ingredients

• 1/4  cup butter, softened
• 3/4  cup packed brown sugar
• 1/2  tsp. baking soda
• 1/8  tsp. salt
• 1  egg
• 1  tsp. vanilla
• 2/3  cup all-purpose flour
• 2/3  cup rolled oats
• 1/4  cup flax seed meal
• 1/4  cup unsweetened cocoa powder
• 3  oz. dark or sweet baking chocolate, chopped
• 1/3  cup flaked coconut
• 1/3  cup chopped pecans, toasted
•   Chopped pecans, optional
•   Flaked coconut, optional

Directions

1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, and cocoa powder. Stir in chopped chocolate, coconut, and pecans (dough will be thick).

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. If desired, sprinkle tops with additional chopped pecans and flaked coconut. Bake for 8 to 10 minutes or until edges are just firm and tops are set. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire racks to cool. Makes about 35 cookies.

Storage: Store cookies for 2 days at room temperature or freeze for up to 3 months.