Preheat oven to 350 degrees F and line a large nonstick baking sheet with parchment paper.
Combine all ingredients in a mixing bowl and whisk to incorporate.
Drop approximately 3 tablespoons mixture per cookie onto the baking sheet, leaving at least 1 1/2 inches between each. I use a 1 ounce retractable ice cream scoop.
Bake for 8-10 minutes, or until the edges are just turning golden brown, but the top is still a light in color and soft. Allow to cool 10 minutes before enjoying. Cookies store for 48 hours on the counter at room temperature, in the fridge for one week, or in the freezer 1-2 months.