Preheat your oven to 350°F (180°, or gas mark 4). Line a baking sheet with parchment paper or a nonstick silicone mat.
Blend all the wet ingredients together using a spatula or a mixer, until creamy.
Combine the dry ingredients in a separate small bowl. Add them to the almond butter mixture and blend well.
Spoon about 1 tablespoon of batter per cookie onto the prepared baking sheet, spacing the cookies about 1 inch apart. If you prefer a flatter cookie, flatten the cookies a bit with the bottom of a glass jar, spoon, or the palm of your hand.
Bake for 10 to 12 minutes, or until the edges are just starting to brown.
Cool the cookies and then dig in. Store leftovers sealed at room temperature for a few days or in the refrigerator for a few weeks.