In a small mixing bowl, add the almond flour, coconut flour, coconut sugar, cinnamon and sea salt. Add the almond butter and mix well until a crumbly batter is formed.
Slowly add in almond milk, one tablespoon at a time, until a firm dough is formed. Add in the shredded coconut, half the whole almonds and any other mix ins as desired.
Form into palm sized cookies and plate.Add remaining whole almonds on top and refrigerate for 2-4 hours to firm up.
Notes
These cookies are quite soft once left at room temperature- best to store them in a fridge/freezer.