Step 1

Line a medium cookie sheet with parchment paper.

Step 2

Add dates to a food processor. If your dates are a little dry, see note section 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. See photo in post for reference.

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 crumbly dough. When you pinch it together, it should hold. See photo in post for reference.

Step 4

Gather dough together to form one large dough ball. Divide into 9 equal pieces. Roll each piece between your palms until it forms a smooth ball. Place the ball onto prepared cookie sheet and press down on the ball with the palm of your hand until it forms a thick round disk (about 1/2 inch thick). Smooth edges or shape your cookies as needed. Repeat with remaining dough.

Step 5

Place cookies in the fridge for about 30 minutes to an hour to let them firm up. The cookies will not change texture or form. Placing them in the fridge just makes them more sturdy to hold. Store uneaten cookies at room temperature for 1-2 days or longer in the fridge.