We want them crispy and so far all previous attempts makes them very soft, or semi-soft with the edges cripsy. It's getting frustrating. We are NOT dairy-free, we can use butter/milk/eggs. We are NOT using nuts (extremely allergic). We are looking for paleo solutions of course. The main issue is the consistency needed for cookie dough (workable) and so far the dough comes out too liquid (can't work it) or VERY sticky (hard to work, bakes soft). We are tempted in adding more coconut flour, but we find it quite hard to figure out a proper butter/eggs to coconut ratio. 5 Answers I've seen biscuits made with coconut flour, stewed apples ('apple sauce') and potato starch, plus bicarb and cream of tartar (or 'baking powder'). This is by someone who can't have eggs or butter. From what I've seen it's difficult to get consistent results, although I admit I hven't really paid great attention it great attention. I've made banana vanilla wafers to get crisp cookies. Blend 2 bananas in a blender with 2 whole eggs, a few tablespoons coconut flour, cinnamon, ginger, honey, salt, and aluminum-free baking powder. The key is the baking powder. Should have the consistency of crepes, but slightly thicker. Pour little circles onto baking sheet and bake for 10-15 mins on 300. Keep watching them because they can burn fast. They should be brown but not too dark. Remove from baking sheet and let cool. They'll harden quickly.