Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Add all of the ingredients to a large bowl and mix together with a rubber spatula or wooden spoon until combined.
Scoop 1/4 cup mounds of dough onto prepared baking sheets. The cookies don't spread so gently press the mound down with the palm of your hand to create a flatter shape. Bake for 19-22 minutes or until lightly browned on the top and sides.
Allow cookies to cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.
Serve immediately or store baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.