Almond Butter Cookies
Submitted by Lauren S.
1/2 cup raw almond butter
1/4 cup Grade B maple syrup*
1/2 teaspoon vanilla extract
1/2 cup ground almonds
Place the raw almond butter, maple syrup, vanilla and salt in a food processor fitted with the S blade and process until smooth. Transfer to a small bowl and freeze for 30 minutes. Form into 1-inch balls and roll each cookie in the ground almonds. Freeze for at least 2 hours before serving. Store in a sealed container in the freezer and the cookies will keep for up to one month.
*1/8 cup maple syrup and 1/8 cup agave nectar also works well. This might be better for individuals watching their glycemic index since the fructose in agave nectar must be digested first by the liver in order to be utilized by the body.
Almond butter provides dietary protein, and Grade B maple syrup is a good source of Zinc and amino acids. A wonderful and easy snack to have anytime, this recipe was so delicious that when I first tried it I made it each night for 3 nights in a row!