Almond Butter Cookies



  • 1/2 cup pitted dried Medjool dates, stems removed
  • 1 1/2 cups whole raw almonds
  • 1/4 cup almond butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • 1 cup dried cherries
  • 1/2 cup rolled oats


1. Line a baking sheet with parchment. Blend first 6 ingredients (through cinnamon) in a food processor until smooth. If necessary, add water 1 tsp. at a time until mixture holds together. Pulse in cherries and oats.

2. Roll tablespoonfuls of dough into balls; place on baking sheet. Flatten slightly. Cover with plastic wrap; refrigerate until firm, about 1 hour. Store between sheets of waxed paper or parchment in an airtight container in the refrigerator for up to 1 week.

  • Prep Time:
  • Total Time:
  • Yield: About 20 cookies (serving size: 1 cookie)

Nutritional Information

Calories per serving: 128
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 4g
Carbohydrate per serving: 14g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 7mg
Calcium per serving: 49mg