Ingredients
- 1 cup raw, or dry-roasted, whole almonds (or almond meal)
- 1 cup pitted medjool dates ½ cup organic natural peanut butter (or other nut butter)
- 1½ tsp pure vanilla extract
Directions
- If you're using whole almonds, process them a food processor until they resemble a coarse meal.
- Add the dates, peanut butter and vanilla; if you're using already-prepared almond meal, just toss all the ingredients into the food processor together. If the nut butter isn't salted, you may add a pinch of salt.
- Process the ingredients until the mixture starts to form dough, about 2 minutes. If it doesn't seem to come together, add another tablespoon or two of peanut butter and process again.
- Form the dough into walnut-sized balls and place on a sheet of parchment paper. Press each ball gently with a fork to make the classic peanut butter cookie criss-cross pattern.
- Store in the refrigerator.
Makes 20 servings (One piece per serving)
Nutrition Information per serving: Calories 106; Total Fat 7g; Saturated Fat 10g; Carbohydrate 10g; Fiber 2g; Protein 3g; Sodium 26mg
Recipe adapted from www.sweetestkitchen.com