If anyone (like me) is using coconut flour I suggest using about 2 - 3 TBSPS of extra milk and it'll be just
like normal cookie dough, thank you for the recipe, I really like it.
The consistency should be like
normal cookie dough.
The dough was definitely a different texture than
normal cookie dough, but they worked just fine with extra chilling in the freezer.
I'm not even joking guys, the graham crackers in this dough just takes
the normal cookie dough to another level that I'm so happy I found.