Almond Butter Cookies

This is a con­tri­bu­tion from light&happy on The Raw Food Talk forum.

This recipe makes our favorite cook­ies! This makes a large batch, you can half it if you like

In a large bowl, mix all ingre­di­ents well, or use a stand­ing mixer with a pad­dle attach­ment. Roll out dough with a rolling pin. You may want to use parch­ment or wax paper so the dough doesn’t stick to the rolling pin. Roll to ¹⁄₄ to 1/​2 inch (0.5−1 cm) thick. Use cookie cut­ters to make cook­ies, then dehy­drate at 115F for 12–24 hours or until dry and crispy. Lasts about a week in the fridge.

More from that thread :

*suze explains how to make date paste : “Soak pit­ted dates in water (just to cover) for about a half hour or so. Drain, sav­ing soak water. Put drained dates in blender or food proces­sor, add about half the soak­ing water, blend/​process and add enough of the saved soak­ing water to get a man­age­able con­sis­tency. My friend Nancy adds vanilla to hers, I don’t”.

jan­ice­jour­ney mar­ried the cookie recipe with this frost­ing made up by kiku :

¹⁄₄ cup amber agave syrup
3 very soft med­jool dates
LOTS of cocoa or carob pow­der (I haven’t mea­sured it)
ste­via plus if you want it sweeter

Blend until smooth.