In a large bowl, add all the ingredients (except the flaky sea salt).

Using a rubber spatula, mix repeatedly until there are no lumps and everything is well combined. The batter will be thick, dense and heavy.

Using a cookie scoop, ice cream scoop, tablespoon or some other even way of measuring, scoop your cookies one by one onto a parchment lined baking sheet. Ensure they're all the same size and have at least 1 inch of space between them to expand as they bake.

Using a fork, make a criss cross pattern in the center and tops of each cookie, pressing them down a bit to flatten (they won't do this on their own in the oven).

Bake for 10-15 minutes (mine took exactly 12 minutes) until the cookies are golden brown on top and start to crack. Allow to cool for 5 minutes on the baking tray outside of the oven before attempting to move or touch - they'll be super fragile and soft at this point. After 5 minutes, carefully transfer each cookie to a wire rack to cool completely before digging in.

Sprinkle with flaky sea salt (while still hot) for an irresistible boost of flavour. Enjoy!