Yield: 12 cookies, 4 servings
Watch out! This mixture tastes so good you’ll find yourself eating it straight out of the bowl.
- 1⁄2 cup raw almonds, unsoaked
- 1⁄4 cup raw walnuts, unsoaked
- Dash salt
- 1⁄3 cup pitted medjool dates, unsoaked
- 1⁄4 teaspoon almond extract
- 1⁄4 cup raisins or dried cherries, unsoaked (optional)
- 1⁄4 cup Almond Flour
- measuring cups
- measuring spoons
- food processor
- small mixing bowl
- rubber spatula
- serving plate
Place the almonds, walnuts, and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t overprocess; you should still see chunks of almonds and walnuts. Add the raisins, if desired, and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.
Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until it sticks together. Roll into a 1-inch ball and flatten slightly, to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the almond flour, and place on a plate. Chill at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for one month in the refrigerator or three months in the freezer.
For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips, and add 1 teaspoon orange zest, if desired. Although these cookies aren’t totally raw, they are much healthier than the traditional version.
For Schoolboy Cookies: Omit the raisins and press a small square of dark chocolate onto the top of each cookie.
For Lemon Cookies: Replace the almond extract with lemon extract and add 1 teaspoon lemon zest.
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