Well I'm not one that you can take advice from because I don't cook from a recipe a lot, drives my friends nuts. But I have found that with Almond flour, if the dough isn't pretty thick meaning you can't stir you can only fold then it's the right consistency. Coconut flour, if it's thick you've got to add more water, egg, oil, or cream. It will soak up all the moisture and almond flour doesn't soak up hardly any moisture.