Serves: 4
Total Calories: 200
Yield: 8 cookies

1/2 cup raw almond butter, or cashew butter (preferably homemade, recipe found in Dips, Pâtés, And Savory Sauces chapter)
1/4 cup maple syrup or agave nectar
1/2 teaspoon vanilla extract
dash salt
1/2 cup Almond Flour (recipe found in this chapter)

Equipment:
measuring cups
measuring spoons
food processor
rubber spatula
small bowl

Put the almond butter, maple syrup, vanilla extract and salt in a food processor fitted with the S blade and process until smooth. Transfer to a small bowl and put in the freezer for 30 minutes.

Scoop about 1 tablespoon of the almond butter mixture into your hand and squeeze until it sticks together. Roll into a 1-inch ball and flatten slightly to make a cookie. Repeat until you have used up all the almond butter mixture. Roll each cookie in the almond flour. Put in the freezer for at least 2 hours before serving. Stored in a sealed container in the freezer, Not Peanut Butter Cookies will keep for 1 month.

Nutritional Facts:

Serves: 4
Total Calories: 200
Calories from Fat: 200

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
walnut-raisin cake
apple crumb cake
spanish fig cake
flourless chocolate cake
not peanut butter cookies
almond cookies
almond flour
chocolate chip cookie dough
brownies