1 cup sugar
3/4 cup peanut butter
1 teaspoon egg replacer
1 teaspoon vanilla
1 1/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1 cup coconut
*soymilk as needed
Preheat oven to 350 degrees Fahrenheit.
Stir sugar and peanut butter together.
Mix egg replacer with a splash of soymilk and vanilla and add to sugar-peanut butter mix.
Combine dry ingredients in a separate bowl and then add to wet ingredients. If mixture is too dry, add soymilk until moist.
Place coconut on a plate. Form dough into balls and roll in coconut. Push a few chocolate chips into the top of the cookies and place on oiled baking sheet.
Bake 10-12 minutes.
TIP: Chocolate chips can be stirred into the dough, but I found that pushing them into the cookies as I place them on the baking sheet was easier. Not only did it make distribution more even, I was able to avoid dozens of chocolate chips abandoned at the bottom of the dough bowl.