Preheat your oven to 180 Degrees C (350 F).Line two rimmed baking sheets with non-stick baking paper.
Place all the ingredients into a medium sized bowl and thoroughly mix them together.Set the bowl aside for 10 minutes to firm the dough. See Note 3.
Remove some dough with a teaspoon and roll with your hands into balls about 2 ½ cm (1”) diameter and place them onto prepared baking sheets. – see Note 4. Lightly press tops of cookies with the tines of a fork, flattening them a little and making a crosshatch pattern.
Put both trays in the oven and bake for 8-12 minutes, swapping the trays halfway through, until the cookies are a light golden brown on the edges.
Allow cookies to cool on the tray for about 10 minutes, and then carefully transfer to a wire rack to cool completely.
Store in an airtight container for 3 days.
I use a natural almond butter, to avoid those with unwanted additives. If your nut butter has a layer of oil on the top, mix it in well before measuring out for the cookies.
Use good quality vanilla extract which is naturally derived. The flavour is superior to one which is synthetically produced.
It is important that the mixture rests for about 10 minutes as it makes it easier to roll into balls.
You could use a small ice cream scoop to shape the dough into balls.
Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.