Almond Butter Cookies

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

Almond But­ter Cook­ies
by ligh&happy

• 4 cups almond flour (dehy­drate your almond pulp until dry)
• 1 cup almond but­ter
• 3 table­spoons agave nec­tar
• ¹⁄₂ cup raw honey or date paste*
• 2 tsp vanilla
• 2 tea­spoons sea salt
• dash of ste­via (optional)

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.

Raw Food Talk forum-​​member suze explains how to make date paste :

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.

Another forum-​​member – jan­ice­jour­ney, mar­ried the cookie recipe with this frost­ing made up by kiku :

Multi-​​purpose Frost­ing

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.