Hi Adrianna, I haven't tried it with coconut oil, but it should work in theory. Let me know how it turned out if you end up giving it a try!

Hi Audrey, do you mean the uncooked dough or the baked cookies?

Hi Gen, yep you could make the batter ahead and freeze it. The best option would be to freeze the dough at step 5 and then partially defrost before shaping and dusting. I hope that helps!

Hi Ann, the dough is on the soft and sticky side, which is why it needs to be chilled and scooped using an ice cream scoop. But if it's not solid enough to form balls like in the photos for step 6 and 7, something might have gone wrong in the ratio of ingredients. Did you use the weight measurements for the ingredients?

In reply to Marc Matsumoto.

Thanks for the tips! I'll have to double-check next time I make them.

Hi Mark, I'm glad to hear you enjoyed them! Regarding the stiffness of the dough, there are two possibilities. The first was that there was two much flour, the second is that there was not enough egg. Did you weigh the eggs and flour? When baking it's pretty important to use weight measures as ingredients like flour can be compacted when measured in a cup so you may end up with as much as 30% too much flour depending on the shape of your cup and how you fill it. With eggs they come in all different sizes, though USDA Large eggs are defined as being between 57-60 grams per egg.