Add all ingredients in a bowl + mix. Refrigerate dough for minimum 1 hr.
Use a teaspoon and roll into 24 small cookies (the dough isn’t the easiest to work with.. but it’s worth it. I kept wetting my hands to make it less sticky) Flatten lightly on the pan. Top with sea salt.
Bake for ~20 mins or until fully set. I let mine cool for an hour before removing them off the pan - but once they’re set in the fridge, they’re even better.
