Alyssa, I realize that you were probably trying to keep things simple for folks, but it would have been great to see how these fats compared when substituted in a fashion that took their respective compositions into account. If your standard American butter is 19%-ish water, then the coconut oil recipe needs to include less coconut oil and a little water to replace the butter. I'm fairly sure that doing so will still produce a crumblier cookie, but one that spreads more and is less oily-feeling than the cookie you demo-ed here. (And I'm assuming that you just have to deal with the extra water in the vegan butter-substitute.)

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