Preheat oven to 350F. Lightly spray a baking sheet with oil or line with parchment.
In a large bowl, cream together the non-dairy butter, cane sugar and brown sugar until fluffy, about 2 minutes.
Beat in the aquafaba. It will look funky but it’s ok.
Add the flour, baking soda, baking powder, and salt. Mix completely.
Stir in the cocoa crispies, rolled oats and coconut.
Drop teaspoonfuls of dough onto prepared cookie sheet 1″ apart. These cookies do a spread a bit so don’t pack them in there.
Bake for 10-12 minutes, until edges are lightly browned. They will still be puffy. You want to take them out before they are completely done baking so they remain chewy. They will continue to cook on the baking sheet.
Let them cool 5 minutes on baking sheet then move to a wire cooling rack.
Store in an airtight container up to 7 days. They can also be frozen. From the freezer, just let them defrost on the counter. Enjoy!