3 1/2 cups rolled oats
8 medjool dates, pitted and chopped
1 1/3 cups water
1 1/2 cups + 2 tsp raw almond butter
3/4 cup unsweetened, shredded coconut, divided (optional)
1 cup 100% all-fruit preserves, optional
Grind oats slightly in a high-powered blender. Pour into a bowl and mix with dates, water, almond butter, and 1 cup of the coconut.
Form into balls and roll in remaining coconut.
If desired, press down in middle with thumb and place a small amount of fruit preserves in the indentation.
Can be baked at 350 for 10 minutes if desired.
Refrigerate before eating.
Makes about 45 cookies.
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