This is most likely a result of adding too much flour. Flour is very easy to over measure, so I always suggest using an inexpensive digital scale to measure your baking ingredients. Follow the listed measurements in the recipe (120 g of whole wheat flour). Otherwise, it may be because your nut or seed butter was too dry. Be sure to use nut or seed butter that is drippy and nearly runny. If the dough seems too dry and crumbly, add plant-based milk 1 tbsp at a time to moisten the dough. Be careful as it can quickly become too wet, 1 tbsp of milk is most likely enough. As an alternative to milk, you could use a squeeze of orange juice from the orange. If you do add too much liquid, you can chill the dough for 15-30 minutes to firm it up.