Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, combine all ingredients. Mix with a spatula until ingredients are evenly incorporated and a cookie dough forms. If you prefer sweeter cookies you can add 1 more tbsp of syrup.
Using a 1.5 tbsp cookie scoop, scoop cookie dough balls and place onto prepared baking sheet, spaced 2 inches apart.
Use the palm of your hand to flatten dough balls into thick, round disks. If desired, use a fork to make criss cross pattern across surface of each cookie.
Bake cookies about 11-13 minutes or until they are puffed up, with small cracks on the surface. The surface of the cookies should also look dry. Cookies may initially feel slightly soft but should firm up as they cool. Let cookies cool completely on the baking sheet before removing them.
Notes
Ingredients are measured using US cups and tbsp.
I go into detail about the ingredients and potential substitutions in the post, under the "Ingredients" section
I like my biscuit cookies with just a hint of sweetness. If you prefer sweeter cookies you can add more syrup. Be careful to not add too much syrup because it will change the texture of the cookies.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.