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Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Add all the ingredients to a bowl and mix until combined. Allow the mixture to sit for around 2 minutes to thicken up. The final cookie dough should have the consistency of a soft and slightly tacky paste that is thick enough to roll into balls. (note 2)
Using clean and damp hands or a small cookie scoop, divide the cookie dough into around 20 balls (~24g each). Place the balls on the lined baking trays.
Use a fork to flatten each ball and mark each cookie with a criss-cross pattern. You can make them as thin/thick as you like! Alternatively, you can just flatten each ball with the palm of your hand.
Bake the cookies for 10-15 minutes or until the edges are very slightly golden brown. Cookies baked for less time will be soft and chewy whereas cookies baked for longer will be crisp throughout.
Allow the cookies to completely cool on the baking tray. Initially, the cookies will be very soft but will firm up a lot as they cool.
For the best texture, enjoy the cookies on the day of baking either warm or at room temperature. Alternatively, store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks or up to 2 months in the freezer.