I try to make things like this for my kids. While it is a sweet, it also has some good qualities as well. This way it is a bit of a step up from junk from the store.
I used a cookie scoop and ended up with 70 cookies.
1 cup granulated sugar
1/2 cup ground flaxseed meal
2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 teaspoon baking powder
2 teaspoons pure vanilla extract
1 teaspoon baking soda
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoon fine sea salt
2 large eggs
1 cup lightly packed dark brown sugar
1 cup rolled oats
1 cup bittersweet chocolate chips
1 cup unsweetened shredded coconut
Whisk together flour, flaxseed meal, baking powder, baking soda and salt in a medium bowl. Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, until butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Gradually add oats, chocolate and coconut and mix on low speed until evenly combined. (Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage dough, to ensure all flour and added ingredients are absorbed.) Chill dough for at least 2 hours, or up to 2 days.
Preheat to 350°F.
Using a cookie scoop, plunk them down in rounds on the cookie sheet. If you like slightly flatten each cookie.
Bake cookies for about 12 minutes, rotating the sheets halfway through cooking time, until they are lightly browned on the edges. Allow the cookies to cool on the baking sheet for 3 to 4 minutes, and then transfer the cookies to a wire rack to cool completely. Repeat with remaining dough.
94 calories per cookie