Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the s blade until finely ground. place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the s blade and process until smooth. transfer to a small bowl and freeze for 30 minutes. form into 1-inch balls and flatten slightly. roll each cookie in the ground almonds. freeze for at least 2 hours before serving. stored in a sealed container in the freezer, these cookies will keep for up to one month.

Target recipe: preheat oven to 350° f. in a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. add egg substitute, honey and vanilla. beat on high speed for approximately 1½ minutes. add splenda and beat on medium speed until well blended, approximately 30 seconds. in small bowl, combine flour, baking soda and salt. slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly). roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart. flatten each ball with a fork, pressing a crisscross pattern into each cookie. bake 7-9 minutes or until light brown around the edges. cool on wire rack.