Heat your oven to 350°F.
Combine margarine, peanut butter, and sugars in a mixing bowl. Stir vigorously until combined and a little on the light and fluffy side.
In a small bowl combine the soy milk, ground flax seeds, corn starch and apple cider vinegar. Stir and set aside for a minute to thicken. Pour this into the margarine mixture and stir to combine.
Add the steel cut aats into a blender and pulse for several seconds until a course flour develops.
In a separate bowl combine the whole wheat flour, oat flour (developed in step #4), baking soda, baking powder, and salt.
Stir until combined. Pour the flour mixture into the margarine mixture and stir well.
Next, add the shredded coconut and chopped or shredded chocolate and 1 cup of chocolate chips. Stir until comb
Drop cookie dough by rounded tablespoon on an un-greased cookie sheet. Bake for 10 to 12 minutes until golden brown.
Remove from oven and cool on a wire rack.