1 1/4cupsalmond flouradd up to 1/4 cup more if dough is too wet
1/2cupalmond butterno added sugar or oil
2tablespoonsreal maple syrup
1 teaspoonvanilla extract
1/2cupraisinscan sub dried cranberries or dried cherries
Preheat oven to 350°
Pit 10 Medjool dates and soak in hot water for about 30 minutes or until softened. While dates are soaking, prep other ingredients.
Stir ground flax seed into almond milk and let sit for 5-10 minutes. It will thicken as is it standing.
MIx dry ingredients into medium-sized bowl. Set aside.
When dates have soaked and flax mixture has thickened, pour into a high-speed blender or food processor along with almond butter, maple syrup, and vanilla. Process for about 3 minutes or until dates are mostly blended in.
Pour wet ingredients into the bowl with dry ingredients.
Stir in chocolate chips, chopped almonds, and raisins.
The dough will be sticky and soft. If it is too liquidy to form into a soft ball, add in up to 1/4 cup almond flour.
Form soft balls with scoop or spoon and put on parchment paper. Flatten slightly. Cookies will not flatten or spread in the oven. Cook up to 8 cookies at a time.
Bake at 350° for 12-15 minutes or until lightly browned. Cookies will be a little crunchier if baked for 14 minutes.
After cookies have baked, let cool on pan before handling or they will fall apart.