Preheat oven to 350°F and line a large baking sheet with parchment paper.

In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.

Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart.

Bake for 8 minutes to start; cookies should have a thin film on top and the batter should no longer be glossy. DO NOT OVERBAKE. Every oven is different, so do a few in a test batch to see how long they need.

Remove from oven and allow to cool on the pan for a couple of minutes before transferring to a cooling rack.

Consume immediately or store in an air-tight container for up to one week.