Mix together all the dry ingredients (everything except the oil and water) in a large bowl, and blend together well. You can use a food processor if you like, but I just did it with a spatula by hand.
When it starts to look well incorporated, add the oil and mix well.
Add the water 1 tbsp at a time till the mixture comes together into a ball and is not crumbly anymore. The amount of water will change depending on how dry your almond meal is, so go slowly. I found that 2 to 3 tbsp of water is what I needed most times I made this. The dough should be moldable and not fall apart when you handle it.
Place a sheet of parchment (or a silicone mat) on your counter and place the ball of dough onto the centre of the parchment. Place another parchment sheet on top and roll out till about 1/4 inch thick (about 6 mm).
Cut into squares with a knife (or use a cookie cutter to make cute shapes if you like).
Place the parchment paper with your cut shapes carefully onto your cookie sheet and place the whole thing in the freezer for about 10 minutes to let them firm up.
Preheat oven to 325F (165C).
When the oven is heated, remove the cookie sheet with the cookies from the freezer and spread out the cookies on the sheet so they have a bit of space between them. I find I need to get a second cookie sheet to fit all of them with a bit of room. If you like you can sprinkle a bit of sea salt on each one for an extra flavour enhancer.
Bake for 15-23 minutes till firm. They will not change colour much, but you might see a bit of browning around the edges.
Allow to cool before handling as they are a bit delicate when warm.