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["1. Blend", "", "In a food processor, blend dates, vanilla, salt, and oil until smooth and paste-like. Add last: cacao powder and almond butter. Blend until well combined. Mixture should resemble the texture of cookie dough when pressed together with fingers.", "", "2. Shape", "", "Using a tablespoon-sized mini scooper, form rounds by scooping the dough onto a cookie sheet. Slightly flatten the rounds with a fork to form crisscross hash marks. This technique helps add texture and crispiness as the cookies bake. Cookies should not be thin; they should be slightly thick, about 1/2 inch high.", "", "3. Bake", "", "Bake cookies at 350 degrees for about 12 minutes (or sooner - until the edges and bottoms slightly start to brown). Don't over-cook or they will burn! Promptly remove cookies from the oven. Cookies will be very delicate upon removal; use a fork or stainless steel spatula to place them on a plate. Cool cookies for about 20-30 minutes. Edges will be crispy and the insides will be a tender cake-like ""crumbly"" texture.", "", "Enjoy!", "", "Variations", "", "-Create chocolate thumbprint cookies and fill them with a fresh fruit compote (i.e. raspberry, agave, dash of lemon juice, and salt).", "", "-Add chopped nuts stirred in by hand before scooping the dough into rounds, or simply sprinkle the tops of the cookies with chopped nuts.", "", "-Use a cookie cutter to create special shapes for a special occasion.", "", "-After forming cookie rounds, bake a few cookies and freeze the rest like a pre-made cookie dough. This makes it easy to snack on a few cookies at a time if desired."]
