Preheat the oven to 350°F. In a large mixing bowl (preferably with a beater), mix together the almond butter, coconut oil, honey, and vanilla. In a separate bowl, mix the dry ingredients. Once blended, add dry ingredients to the wet ingredients and stir gently with a spatula. Do not over-mix. The dough will be sticky. Refrigerate the dough for an hour.

Make even-sized balls and place on a parchment-lined baking sheet. Bake for 12-15 minutes. Let cool for a minute or so and then transfer to a wire rack to cool completely. Store loosely covered or wrapped individually in parchment packets to maintain texture.

These will last on the counter for 2-3 days or in the fridge for up to a week.