Preheat your oven to 350 degrees F.
In a bowl, mix all dry ingredients.
In a smaller bowl, mix all wet ingredients and stir until they're evenly combined. Do NOT add in the almond milk yet.
Pour the wet ingredients into the dry ingredients, mixing well until a crumbly dough is formed.
Start by adding in 4 tbs of almond milk. Stir until it's fully incorporated into the dough. If dough is still too crumbly, add the additional 1-2 tbs almond milk until the dough sticks together and holds its shape.
Using a cookie or ice cream scoop, portion out your cookies onto a baking sheet lined with parchment paper, leaving about 2 inches in between cookies. You should have about 16 cookies. Please note that you may need to use more than one baking sheet.
Flatten the cookie dough into 1/2-3/4 inch disks, and even out the edges with your hands. Cookies will NOT flatten when cooked, so make the edges as neat as you'd like!
Bake ONE baking sheet of cookies at a time in the oven for 10 minutes. When done, let cool. Repeat until you have baked all the cookies.
Serve warm with a glass of cold vanilla almond milk.
Enjoy!