Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain the soaked dates and place in a blender or food processor with the almond butter .
Whizz until completely smooth.
Transfer to a large mixing bowl, add the ground almonds and mix well.
Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty** .
Lay it out onto a baking tray lined with baking paper (no need to grease it) .
Repeat until the rest of the batter is used up - you should be able to make 9 cookies .
Bake in the oven for around 10 minutes, until golden brown - don’t worry if they’re quite soft when you take them out as they will firm up as they cool down.
Keeps in an airtight container for a few days.
Video
Notes
*You can alternatively use almond flour.**If you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly