No-Bake Snickerdoodle Cookie Dough Balls

 

1 C. pitted Medjool dates

2 C. finely ground blanched almond flour

½ tsp. sea salt

¼ C. creamy natural almond butter

1 tsp. vanilla extract

¼ C. coconut sugar

2 tsp. ground cinnamon

 

Soak the dates in warm water for 5 minutes to soften. Add the almond flour and salt to a food processor. Pulse a few times to combine. Remove the dates from the water and add to the food processor. Process until the dates are finely chopped and the mixture comes together in a dough. Add the almond butter and vanilla and process until the mixture is just combined but still has some texture. Combine the coconut sugar and cinnamon in a separate, small bowl. Using a 1 ¼-inch cookie scoop, form balls with the dough. Roll each ball in your hands until smooth. Roll the balls in the coconut sugar mixture to coat. Serve the snickerdoodle cookie dough balls immediately, or store them in an airtight container in the refrigerator.