- 1 1/4 c Almond Meal
- 1/4 c Agave Nectar
- 2 tbls Raw Almond Butter (I made my own)
- 6-8 drops Almond Extract (organic if possible)
- 1 1/2 tsp Orange Zest, finely chopped
- Pinch of Celtic Sea Salt
- 14-16 Raw Whole Almonds, to top each cookie
Add all the ingredients in a bowl and mix with a spatula. Roll into 1 1/2 tbls size balls or cookie shapes and top with an almond. These are very sticky so it is best to separate them with plastic wrap and keep in the fridge. For a chewier cookies shape into cookies, top with an almond and dehydrate for 10-12 hours at 115 Degrees Fahrenheit.
Makes around 10 cookies.