1/2 Cup ground almonds (almond meal), or make your own, or use almond flour for a smoother texture
1/3 Cup peanut butter (or substitute your preferred nut or seed butter – tahini, almond butter, cashew butter, etc)
6 Tbsp maple syrup (or substitute any other unrefined sweetener (agave, etc)
1 tsp Vanilla Extract
1-1/2 Cups rolled oats (ensure gluten-free if necessary)
1/2 Cup unsweetened almond milk (or substitute your preferred plant-based milk)
Preheat oven to 350° F. Make almond meal, if necessary: pour unsalted almonds in the bowl of a food processor; pulse until almonds are texture of coarse meal.
Combine all the ingredients in a mixing bowl. Mix well, adding a tiny splash more almond milk, as needed, if cookie dough looks too dry.
Line a rimmed baking sheet with greased/oiled parchment paper. Transfer dough, by the heaping tablespoon-ful, to the cookie sheet, shaping each cookie by hand into a little patty. Recipe should yield about one dozen cookies.
Bake for 15 min in the 350°F oven, or until cookies become golden brown. Remove cookie sheet from oven and transfer cookies to a cooking rack to cool completely.
Store cooled cookies in a sealed container for up to one week.