1 cup crispy almonds* (or you can use raw or dry roasted)
1 cup pitted medjool dates (or prunes)
½ cup natural peanut butter (or almond butter)
1 ½ teaspoons vanilla extract
½ teaspoon of cinnamon
Pinch of salt, if needed
Place the almonds in the bowl of a food processor and pulse until it resembles a coarse meal (do not over blend – you don’t want nut butter!). Add the dates or prunes, peanut or almond butter, vanilla and cinnamon. Pulse for a couple minutes until it forms a ball of dough. You may need to add a tablespoon more of the nut butter. Taste and add a pinch of salt if needed. If your nut butter is already salted your dough may have enough salt and you can skip this ingredient.
Shape into walnut sized balls and place each ball on a piece of parchment paper. Press down with a fork to make the characteristic peanut butter cookie markings.
Makes about 20 little cookies. Keep in the refrigerator and pull out to snack on!
*Visit our blog entry on how to make your own crispy nuts
Adapted from La Mesa and Spouted Kitchen: Peanut Butter Bites