Patience is a Virtue, Cookies are Delicious.

T.G.I.F.

Seriously.

Today I fully intend on doing absolutely nothing. The only "productive" thing on my agenda is getting my hair cut, which really translates into a trim, which then translates into a panic attack if I get more than a 1/2 in. cut off the bottom. I apologize in advance Ms. hairdresser lady who will probably insist that I get more hair chopped off to avoid split ends. I will kindly refuse to, repeatedly. You can take my glory, my pride, and my ability to crank out some awesome cookies, but you cannot, I repeat, cannot take my hair. 

The length and thickness of my hair takes a patient person.

Thank goodness I have A TON of patience, oh and the fact that the word lazy isn't in my vocabulary...well, you can bet that I will make time to wash and style my hair. When my arms start to ache from all of the brushing, pulling, yanking, curling, I will take it like a girl! Oh, and I will use it as a proper substitute for a killer arm workout that I would have most likely pinned on pinterest. 

But seriously? Who has time for that?

The only thing I have time for lately seems to be cookies.

These cookies are pretty much effortless. 

Only because they are an "everything in one food processor" kind of cookie. 

Oh, and they require no bake time. 

Oh, and they are raw, vegan, gluten-free, paleo...you name it, this is a cookie we can all feel good about indulging in.

Then again, I never met a cookie I didn't like. 

I love all the cookies!

Raw Almond Butter Cookies (GF/V/P):

Ingredients:
2 c. raw almonds
pinch of fine sea salt
10 Medjool dates, soaked in water for 10-15 minutes
1/2 c. raw, unsalted almond butter (I used homemade)
1/4 c. +2 T. unsweetened, vanilla almond milk

Instructions:
1. In the bowl of a food processor, process the almonds and sea salt on high into a fine meal.
2. Add the dates and almond butter and process for 1 minute, or until the mixture starts to stick together.
3. Add the milk and process until just combined. The batter should be smooth and slightly sticky.
4. Place the cookie dough in a large mixing bowl, cover with plastic wrap, and freeze for 30 minutes.
5. Take the cookie dough out of the freezer, and using a small cookie scoop, drop the dough by rounded teaspoons onto a flat surface lined with parchment paper.
6. Press the tines of a fork onto the tops of each cookie, or as an alternative, roll the dough into small dough balls.
7. Put the cookies back in the freezer to set. Keep in the freezer or refrigerate until ready to eat.

Makes 25 cookies.

MANGIA!!!