Preheat the oven to 350 degrees F and line a large baking tray with parchment paper.
In a medium bowl, add all the ingredients, starting with just 1 tablespoon of the milk and mix well. Your batter should be thick and sticky. If it feels too dry to hold together, add the second tablespoon of milk.
Use a SMALL cookie scoop, or tablespoon to scoop the cookie batter onto your tray, leaving plenty of space in between each one. You should get between 12-14 cookies. Use a fork to gently press down each cookie to give them a spreading head start. They will continue to spread in the oven.
Bake for 10-11 minutes and remove from the oven. They will feel soft and underdone, this is normal, so don't try to eat them straight out of the oven. Let them rest for at least 10 minutes before handling. Then transfer to a cooling rack to continue cooling and completely set.
Make sure to only use 1 tablespoon of milk to start mixing your batter. Depending on the consistency of your nut butter, you may or may not need the second tablespoon.It will be tempting, but do not touch your cookies once you remove them from the oven. Let them rest for 10 minutes before handling, as they will be very soft and feel under done before cooling.For less sugar, you may reduce to ¼ cup with similar results.Keep your cookies at room temperature in a container for 2-3 days, or refrigerate up to 1 week. You may freeze air tight for up to 3 months.