Blend almonds in a mixer until they become the consistency of sand. Add baking soda and cinnamon and blend. Melt ghee and maple syrup together and add to the mix. Add your splash of vanilla extract. Blend
This is what it looks like at first.
And here, after continued blending, it is starting to come together as a loose dough.
Place dough in the center of a large piece of parchment paper and form into a log (I usually form a narrow log because I like them bite size). Make the log the size that you want your cookies to be.
Roll up the log tightly in the parchment paper and place in the freezer for an hour.
Preheat oven to 350°. Remove dough from the freezer and cut into slices.
Bake for about 7 minutes, maybe longer depending on your oven. Let them cool until they are crispy. Enjoy!
Note: You can use almond flour, or skinless almonds, to create a lighter dough. You can also add chopped pecans or hazelnuts to the dough to change the flavor. Cinnamon can be substituted with your favorite spice.