Makes about 3 dozen cookies
Note:  The original recipe is represented in this color non-bolded text.  The version with the substitutions is represented in this color and bolded.

2 c       white AP flour or substitute 2 cups stone ground whole wheat
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened or substitute 1 cup applesauce or 1 cup very ripe bananas
¼ cup vegetable shortening or 1/4 cup coconut oil
1 cup brown sugar, packed
¾ cup granulated white sugar
or omit both brown and white sugar and substitute equal           amount (1 3/4 cups) of coconut sugar
1 large egg
2 teaspoon vanilla
2 1/3 cups old fashioned rolled oats
2 cups semisweet chocolate morsels or substitute 1 1/4 cups cocoa nibs
1 cup shredded unsweetened coconut

Preheat oven to 350 degrees

If making traditional version:
Cream butter and shortening together
Add brown sugar and sugar to creamed butter and shortening beat until mixed
Add egg and vanilla to fat/sugar mixture beat until mixed
Add flour, baking powder, baking soda and salt beat until mixed.  (Note:  I do not sift dry ingredients but feel free to do so!)
Add oats, chocolate morsels and coconut beat until evenly distributed.
Portion out cookies on to a baking sheet lined with parchment paper.
Bake 12 minutes

If making the version from Rethinking Treats post:
Mix together the coconut oil and coconut sugar
Add applesauce or banana, egg and vanilla to coconut oil mixture beat until mixed
Add flour, baking powder, baking soda and salt beat until mixed.  (Note:  I do not sift dry ingredients but feel free to do so!)
Add oats, cocoa nibs and coconut beat until evenly distributed.
Portion out cookies on to a baking sheet lined with parchment paper.
Bake 12 minutes