1/2 c raw almonds or cashew butter
1/4 c pure maple syrup or agave nectar
1/2 t vanilla extract
1/2 c ground almonds
Place the almond butter, maple syrup, vanilla and in a food processor fitted with the S blades and process until smooth. Tranfer to a small bowl and freeze for 30 minuites. From into one inch balls and flatten slighly. Roll each cookie in the ground almonds. Freeze for at least 2 hours before serving. Serve right away or they will become goo-ie.
Store in a sealed containers in the freezer. Not peanut butter cookies will keep for up to on month.