Combine all ingredients together in a large mixing bowl, using a wooden spoon.
Spoon 20-24 small balls of dough onto a parchment-lined cookie sheet and place the cookie sheet in the freezer for at least 45 minutes.
Remove sheet from freezer and transfer the cookies from the parchment to a Tupperware dish with a good fitting lid. The best way to remove them from the parchment is to get a good grip and twist slightly.
Store in the freezer (if you have any left over to store - don't say I didn't warn you!).
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.