Preheat the oven to 350* and line a large baking sheet with parchment paper.
Pour all ingredients into a large mixing bowl. Thoroughly mix until fully combined. Batter should be sticky and stiff.
Using a small ice cream scoop or two spoons place 1-2 tsp sized balls on to your parchment paper lined baking sheet about 1” apart.
Bake for 8 minutes and remove promptly from the oven. Let cool for 1-2 minutes. Gently with a small glass or plate press each cookie slightly flatter.
Sprinkle each cookie with flaked sea salt (optional). Store in an airtight container in the fridge or freezer.
