I think the recipe will make about a dozen cookies or so… hope that helps! alea

i would try half hazelnut and half cashew- but- i’d also make sure to add in a binding agent to help them stick together. try 2 tsp of agar powder or unflavoured gelatin, or 1 tbsp ground chia or ground flax added to the wet ingredients to soak while you prep the dry ingredients. if you can’t do any of those, yo ucould try 1 tbsp of psyllium husk added to the wet ingredients- please let me know how they turn out- i’d love to suggest your modifications for almond-free visitors :) Also- i think soaked pureed figs or prunes or dates can work as a binder as well. good luchk- happy baking!

I did it with extra virgin olive oil, and the heartiness of the almond flour and coconut flour and molasses totally worked with it… If you want to do coconut oil, you may need to bake the cookies for shorter time (different melting point). Also, I noticed, coconut oil has an awesome flavour, but since its solid at room temperature you will notice that the cookies will be a touch more crunchy rather than chewy. If you reallly reallly want chewy, try melted organic palm oil (Spectrum products makes it, its pretty cheap and its not hydrogenated). It will require a little longer cooking time but result in super chewiness.

hope this helps! so..uh.. in a short version of an answer, yup, you can do coconut oil ;)