¼cupraw almond butter(I used Barney Butter's Raw Almond & Chia)
1teaspoonpure vanilla extract
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat.
Mix dry ingredients in medium bowl.
Mash avocado and combine with agave, almond butter and vanilla extract.
Combine wet with dry ingredients and stir well.
Roll into 15 balls and place on cookie sheet. They won't spread so they can be fairly close. Press down with back of glass dipped in a little almond flour or with fingers until they resemble round cookies.
Bake for 15 minutes.
Remove from oven and let cool completely on cookie sheet that has been placed on a wire rack.
Store in airtight container.
The cookies, kept at room temperature, are good for 3-4 days but they freeze very well. This allows you to keep them longer & take out as you need them.