Recipe adapted from La Mesa
Because I know someone will be curious, I have not tried these with any other nut butter, but I suppose they’re pretty versatile. If I had cocoa nibs on hand they would be incredible here. I wouldn’t turn them down, but a peanut butter cookie is not my first choice. Peanut butter and chocolate however, makes more sense to my mouth. The sharp chocolate cuts through that unmistakable peanut richness and all is right. If you have cocoa nibs or want to add some finely chopped chocolate, I would guess a 1/4 cup will do and pulse it in with everything else.
1 cup almonds
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 cup pitted dates
heaping 1/2 cup peanut butter
In a food processor, pulse the almonds until a coarse meal forms. Add the vanilla, cinnamon, dates, peanut butter, and salt if using. Pulse everything together until they are generally uniform in color and texture. The mixture should stick together when pressed between your fingers. If it seems dry, add another Tbsp. of peanut butter.
Roll dough into scant tablespoon size balls. Press them down with a fork to make a cross hatch. Repeat with remaining dough. Cover and keep chilled in the fridge.