Solutions of making cookies less crumbly and dough not being able to be shaped into balls?
Ghribia cookies are meant to be extremely tender and delicate. Making them with just oil is tricky. The dough will be slightly crumbly and difficult to work with. If they're too crumbly to shape at all, then you need slightly more oil until the dough is just workable. Recipes that use some butter or even an egg yolk are easier to handle and stick together easier. So for this particular recipe, add slightly more oil (it won't take much, so be careful). And in general, if you want an easier recipe look for one with butter (or vegetable shortening to avoid the butter taste) or egg.