Step 1

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or silicone baking mat.

Step 2

Add dates to a food processor. If your dates are not super soft, see notes for how to rehydrate them before using. Pulse until dates form a smooth paste. You will need to scrape down the sides of your food processor a few times with a spatula to help your food processor mix the dates. Your date paste should also roll up into a ball when done.

Step 3

Once dates are ready, add in almond butter. Pulse until almond butter is completely incorporated. You may need to scrape almond butter from the sides and bottom of the food processor to help mix all of the almond butter in. When you are done, it should form a thick cookie dough.

Step 4

Using a 1.5 tbsp cookie scoop, scoop dough and place onto prepared cookie sheet, spacing the dough about 2 inches apart. Roll each dough ball between your hands to form a round ball. Place back onto cookie sheet. Press down on each dough ball with the palm of your hand so that it forms a thick round disk (about 1/2 inch thick). Smooth edges of cookies if needed. Cookies will not spread during baking so shape your cookies as needed.

Step 5

Bake cookies about 10 minutes. Cookies should puff up slightly during baking and look dry on the surface when done.

Step 6

Let cookies cool on sheet before removing. Cookies will be very delicate when they first come out of the oven, so wait until they are fully cooled before removing.