Ingredients: rolled oats, all-purpose flour, baking soda, salt, vegan butter, coconut oil, canola oil, raw sugar, agave, banana, vanilla, carob chips, ground flaxseed, and water.
Preheat oven to 350 degrees.
Start by grounding 1 1/2 cups oats, then transfer to a large bowl. Add 2 cups flour, 1 TSP. baking soda, and 1 TSP. salt.
In a blender, beat 1/4 cup vegan butter (I used SmartBalance) with 1/4 cup coconut oil, 1/2 cup canola oil, 1 cup raw sugar, 1/3 cup agave, 2 TBSP. ground flaxseed mixed with 6 TBSP. water (as egg substitute), 1/2 mashed banana, and 2 TSP. vanilla extract until smooth. While mixer is running, add dry ingredients and mix until just combined. Stir in carob chips.
Place by the spoonful onto greased cookie sheets and bake for 10-15 minutes.
Season 
Yummy!