One more vegan/egg-free cookie recipe I've been enjoying lately (especially with my morning coffee) are these almond butter and Maldon sea salt ones from GP's book GOOP Clean Beauty.

ALMOND BUTTER + SEA SALT COOKIES

Makes 24 small cookies

1 1/2 cups oats, divided

2/3 cup almond butter

1/2 cup coconut sugar

2 Tbsp coconut oil

1 tsp Maldon salt

1. Preheat oven to 350°

2. Place 1 cup of oats in the bowl of a food processor and blend until smooth. Transfer to a medium bowl and add the remaining 1/2 cup oats, the almond butter, sugar, oil, and salt. Use your fingers and combine the ingredients, making sure they are very well incorporated. Add additional almond butter if necessary.

3. Roll the mixture into 24 small balls and arrange evenly, 1 inch apart, on a large baking sheet. Bake for 12 minutes, until lightly browned. Allow to cool completely before serving. Store in an airtight container at room temperature for up to 5 days.