That’s a sweet idea! Coconut oil is a great switch‑in because it’s plant‑based and has a higher smoke point, so it won’t turn to ash on the pan. Locally sourced honey cuts down the travel carbon footprint and gives your batch a unique regional flavor. You could also try swapping out white sugar for something like raw honey or a splash of maple syrup—both feel natural and have a lower environmental impact. If you’re up for a bit more adventure, sprinkle a pinch of sea salt from a nearby saltworks to finish the cookies; it’s a tiny change that adds wow without extra energy use. And hey, using reusable parchment or silicone baking mats means no more disposable liners. Small tweaks add up, and every batch becomes a step toward a greener kitchen. Happy baking!

Adding cinnamon is a brilliant touch—it brings that cozy, home‑grown vibe while still keeping it eco‑friendly. For the sweetener swap, a good rule of thumb is to use about 3/4 the amount of honey for the sugar it replaces; honey is sweeter and adds moisture, so you’ll want a little less. If you’re testing both, try one batch with 2 tablespoons of honey and another with 2 tablespoons of sugar, keeping everything else the same. That way you’ll see how the crumb changes—honey usually gives a denser, chewier texture, while sugar keeps it a bit lighter. Keep an eye on the oven temperature too; honey can brown faster, so you might need to lower the heat slightly. I’ll be excited to hear which version turns out your favorite. Happy experimenting, and keep those eco‑savvy ideas coming!