In a bowl mix all the wet ingredients until well combined. The sugar should mix in.
In another bowl add 3/4 cup of flour and rest of the dry ingredients and and mix well. Or use a sifter and add to that and sift everything into the wet bowl. Add rest of the flour 1 tbsp at a time to make a somewhat sticky dough. See Note *
Let sit for 10 to 15 minutes on the counter if cool (its pretty cold these days) or chill in the refrigerator. The dough will become easier to handle.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Flour or oil your hands. Make balls (about 1 inch balls) of the dough and lightly press on the baking sheet to flatten.
Bake at 350 degrees F for 11 to 13 minutes. For crispier, bake 1 to 2 mins longer. The cookies will be soft when just baked. Cookie slam the sheet for better crackling and texture. Let them cool for 5 minutes on the sheet, then transfer to a plate. Store on t he counter covered for the day and refrigerate for upto 5 days.
To make these gluten-free: Mix of equal amounts (1/3 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Use 3/4 cup of this mix and add more as needed. * Dryer dough makes less crinkles and wetter makes more crackly tops. Add the flour to preferred consistency and crinkles. I usually use a tbsp less than 1 cup.Nut-flour: You can use any nut flour in the recipe. To make it blend the nuts in a blender with 1-2 tbsp cornstarch or flour until a not very coarse meal. To make it nut-free, you can use more flour. start with a 1/4 cup more. I haven't made these without the almond flour. The cookies will be lighter in texture without.To sub molasses: Use 1 tbsp maple syrup and use all brown sugar.Oilfree: try these Pumpkin blondies as blondie bars or cookies. Nutrition is 1 of 12 cookies