Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Place all ingredients in a blender or food processor and mix until smooth, adding drizzles of water if the mixture is too thick. (However, do not thin the batter more than necessary-- the mixture should remain thick.)

Using 1/4-cup measure, form into sixteen mounds on the prepared baking sheet.

Flatten with a spatula into circles.

Bake for 25 to 30 minutes, until the cookies are puffed, golden, and firm.

Remove from the oven and let cool thoroughly before removing from the pan.

Refrigerate in a loosely covered container, separating layers with waxed paper.