YieldMakes 14-16 cookies
*1 1/4 c Almond Meal
*1/4 c Agave Nectar
*2 tbls Raw Almond Butter
*6-8 drops Almond Extract
*1 1/2 tsp Orange Zest, finely chopped
*Pinch of Celtic Sea Salt
*14-16 Raw Whole Almonds, to top each cookie
Add all the ingredients in a bowl and mix with a spatula. Roll into 1 1/2 tbls size balls or cookie shapes and top with an almond. These are very sticky so it is best to separate them with plastic wrap and keep in the fridge. For a chewier cookies shape into cookies, top with an almond and dehydrate for 10-12 hours at 115 Degrees Fahrenheit.
Bees Knees Kitchen's ThoughtsBy Bees Knees Kitchen
Wonderfully chewy with a perfect almond flavor and a light orange kick, these lovely cookies are absolutely divine tasting and it is impossible to only eat one!
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