Preheat oven to 325°F.
If you are using whole almonds, place them in a food processor or high powered blander and pulse until almonds form a meal (course flour consistency). You will have to scape the sides a few times. It could take a few minutes to reach the desired consistency.
Place the almond meal in a large bowl along with the rest of the ingredients (except the salt).
Stir to combine. Add more water if necessary, a tsp at a time until the dough sticks together. We have not had to add anymore than an extra 1 tsp of water.
Either use a small spring form cookie scoop or measure out slightly less than a quarter cup of the dough and shape into a patty. The cookies will stay in the shape and size that you make them since there are no rising agents in them.
Place cookies on a Silpat or parchment lined cookie tray. Sprinkle with flaked sea salt if desired. This recipe will make 9 to 10 cookies.
Bake for about 18 minutes.
Remove the cookies from oven and let cool on a wire rack.
The cookies can be placed in an air top container and stored in the freezer for up to 3 months.