1 1/4 cups almond meal
1/4 cup agave nectar
2 tablespoons raw almond butter
6-8 drops of almond extract
1 1/2 teaspoons orange zest (finely chopped)
Pinch of sea salt
14-16 raw whole almonds (to top each cookie)
1. Add all the ingredients in a bowl and mix with a spatula.
2. Roll into 1 1/2 tablespoon sized 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.
3. For a chewier cookie, shape into cookies, top with an almond and dehydrate for 10-12 hours at 115 F.
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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