Yes! If you use less almond flour, add some arrowroot or cornstarch, and some coconut flour to the tapioca starch variety in the recipe below, you'll have crispy cookies! Bake at 300°F for about 16 minutes, or up to 18 minutes for really crispy cookies. Only the flours change, and the rest of the recipe is as written. Here are the amount of flours to use: 1 cup (112 g) blanched almond flour 1/2 cup (60 g) tapioca starch/flour 1/4 cup (32 g) arrowroot starch (or cornstarch) 2 tablespoons (16 g) coconut flour