It will seem like there’s too much coconut oil in this recipe, but in the “final analysis” (the tasting!) it is the perfect amount. Some who rarely use sweetener will be able to enjoy these cookies made with fewer dates. If you do that, you’ll want to reduce the amount of coconut oil a bit for sure, but I’m not sure what other changes you will need to make to get the right consistency in your cookie.
I made these cookies two ways. Most of them I made as small drop cookies. Some of the cookies I made from rolling the dough into balls and then flattening slightly with the bottom of a glass. The latter I baked a little less and left sitting on the baking sheet after removing from the oven for a few minutes. They came out like soft-baked cookies and while I certainly wouldn’t refuse one, I definitely preferred the outer crunchiness of the drop version.
If you want to ensure that the bottoms of the cookies don’t darken too much, you can use parchment paper, but an ungreased baking sheet worked fine for me.
While I have not made this recipe egg free, I do believe that most egg substitutions will work. Fingers crossed! Please report back if you make an egg-free version.