In a mixing bowl, whisk together the almond flour, oat flour, coconut flour, and baking soda. Add the honey, coconut oil, milk, vinegar, and vanilla extract. Stir until a smooth dough forms. If the dough is too dry, add a small splash of milk or water. If it’s too wet, sprinkle in a little extra oat flour. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (Shortcut: Roll the dough between two sheets of parchment paper and freeze for 10 minutes before cutting.)

In a heatproof bowl, melt the dark chocolate with the nut butter and coconut oil. Stir until smooth. Mix in the cocoa powder. If the filling is too thick, add milk, 1 teaspoon at a time, until creamy.

Preheat the oven to 340°F (170°C).

Line a baking sheet with parchment paper. Roll out the chilled dough between two sheets of parchment paper to about ¼ inch (½ cm) thick. Use a round cookie cutter or glass (about 2½ inches / 6 cm in diameter) to cut circles. Place 1 teaspoon of filling in the center of each circle. Pinch three corners together to form a triangle, leaving some filling exposed. Transfer to the prepared baking sheet and bake for 10–12 minutes, until the edges turn golden.

Let the cookies cool completely on the tray—they will firm up as they cool, then drizzle with chocolate and sprinkle the crushed almonds. Keep in an airtight container at room temperature for up to a week.