Before diving into mixing, preheat your oven to 350°F (175°C). This helps ensure even baking, resulting in cookies that are golden and delicious. As the oven warms up, gather all your ingredients.

If you’re using a flax egg (which is a great vegan alternative), combine 1 tablespoon of grounded flaxseeds with 3 tablespoons of water in a small bowl. Give it a stir and let it sit for about 5 minutes until it thickens. You’ll know it’s ready when it resembles a traditional egg's consistency.

In a large mixing bowl, combine all your dry ingredients: rolled oats, coconut, oat flour, baking powder, baking soda, nutmeg, cinnamon, and sea salt. Whisk them together until evenly blended.

In a separate bowl, mix the melted coconut oil, applesauce, coconut sugar, maple syrup, vanilla extract, and the prepared flax egg. Whisk them until smooth, ensuring all ingredients are well integrated.

Now it’s time to stir things together. Pour the wet mixture into the dry ingredients. Fold the mixture carefully until everything is just combined. Avoid over-mixing; you want a thick batter.

Using a tablespoon or cookie scoop, drop dollops of the dough onto a lined baking sheet. Leave some space between each cookie as they will spread slightly while baking.

Pop the baking sheet into the oven and bake for 12-15 minutes, or until the edges are slightly golden. You want them to be soft in the middle, so don’t worry if they seem a little undercooked; they will firm up as they cool.

Take them out, let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This step is vital. Cooling them allows the cookies to set and prevents them from falling apart.