Really, the cookies are great without any goo or eggs.  I use ghee and I believe it may hold up better than oil during baking.  

One trick is to keep the coconut oil cold and then add it in last so as to lighten the dough.

Quoted from Vicki

Ribbit, did you use sweetener?  

Yes, yes, I did.  Agave.  I only listed the ingredients I used that were given as an option.  I used the other ingredients too, all the ones necessary.  At any rate, next time I will use ghee instead, or "cut in" cold coconut oil.

Thanks for the tip on flax goo.  Because 2/5 of the family is allergic to eggs, I usually end up doing flax goo too, but I always mix 1 Tbsp. flax meal with 1/4 c. boiling water.  You're right, if there's too much the bread ends up being a little rubbery.  Hey--rubbery is better than crumbly in my book (depending on what I'm making).

Quoted from Ribbit

Hey--rubbery is better than crumbly in my book (depending on what I'm making).

         I would have rathered for my cake to be crumbly....          it was sooooooooooo rubbery it was unedible.

Yesterday we made the cookies with: buckwheat flour, agave nectar, Spices were a mix of: cocoa powder, fennel, clove, cinnamon, anise seed, salt and ghee.  No eggs, no baking powder, no extract/flavoring, etc.  I really don't measure except for the flour and agave nectar.  

In a gathering of friends, several children ate more than one cookie, so they obviously liked them, even though they looked a bit strange to them.  I gave one to an adult and he asked for the recipe!