Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the wet ingredients until smooth.
Using a rubber spatula, stir in dry ingredients until combined and so that there’s no dry flour visible. The dough will be quite thick.
Using a medium cookie scoop, scoop 2 tablespoons worth of dough and place on a baking sheet about 2 inches apart.
Sprinkle each cookie ball with some flaked sea salt and bake for 9-10 minutes, just until the tops start to crackle and are firm to the touch. The bottoms should be just slightly golden.
Allow the cookies to cool for 5 minutes before transferring to a cooling rack to fully cool.
The cookies can be stored in an airtight container on the counter for 3 days, or in the freezer for up to 1 month.