You can make a cookie with all almond flour but you'll need more almond flour and less liquid. It would need some experimenting as it's not a one-for-one substitute.

What a great idea!

Thanks for the tips!

I made these cookies twice. The first time made exactly as recipe stated and the same results as many people posted...flat, too oily, and after taste. Second time, I cut the sugar substitute to 1/4 cup, used a vegan butter, and refrigerated the dough before scooping and baking. I had to bake about 12 minutes. They came out so much better.

The only issue with using frozen is that they will bleed and add moisture. You can give it a try.

Most likely it's the coconut flour. For some reason it appears that some do not absorb liquid like they are supposed to.

Cutting back on the sweetener should be fine. 1/4 cup might be better suited for your taste.