Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
In a medium-size bowl, mix all of the ingredients until a cohesive dough forms. I find this easiest to do with a dinner fork.
Separate the dough into fourths and then into fourths again. You will have 16 pieces. My son usually eats one at this point. : ) Roll into balls (they will be about 1” in diameter) and place on the prepared baking sheet. Leave a little space between the cookies for the next step, although they will not spread too much during baking.
Use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design.
Bake the cookies for 7 to 9 minutes, or until they have a hint of golden brown color on top. (Check a minute early and watch carefully until you know how long they take in your oven. Like whole nuts, nut flours tend to brown quickly at the end.)
Remove the cookies from the oven and allow them to cool on the pan for 10 minutes. Transfer to a rack to cool completely before serving or, once completely cool, place in an airtight container for storing.