Raw "Not Peanut Butter Cookies"

1. 1

   For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.

2. 2

   Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.

3. 3

   Transfer to a small bowl and freeze for 30 minutes.

4. 4

   Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.

5. 5

   Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.