My husband Paul loves these cookies so much he asked for them for our dessert on Thanksgiving. They are from Raw Food Made Easy for 1 or 2 people by Jennifer Cornbleet.
1/2 cup raw almond butter or cashew butter
1/4 cup pur maple syrup,agave nectar or raw honey
1/2 tsp. vanilla extract
dash of salt
1/2 cup ground almonds
Place the almond butter,maple syrup, vailla & salt in a food processor fitted with the S blade & process until smooth. Transfer to a bowl and freeze for 30 minutes. Form into 1 inch balls and flatten slightly. Roll each cookie in ground almonds and put back into freezer for at least 2 hours before serving. They will keep for 1 month in a sealed container in the freezer.
My twist is to add unsweetened carob chips to the mix.