Hi Jacqueline! I'm sorry for the delay, your comment slipped past me! Coconut flour is very absorbent, so it's used to soak up the excess moisture and hold things together a bit. A little bit goes a long way! It's not essential to the flavor, so you could skip, but they might not hold together. I would recommend trying cassava flour as a replacement, just a little bit at a time until the consistency you're familiar with is reached. Steer clear of tapioca and arrowroot, as those will get gummy.