Add almonds, peanut putter, dates, and vanilla to a food processor and blend until the mixture is dough-like. It may appear to be slightly dry, but it should stick together. If it’s really too dry, add a small splash of water or almond milk and mix it in with your hands.
Set aside a plate or cookie sheet lined with parchment. Use your hands to form the mixture into small balls.
After you’ve finished all of the dough, it’s time to make the criss-cross! Press down gently with a fork to create the pattern. Sprinkle with a hint of sea salt.
The cookies stay good in the refrigerator for at least one week — but they probably won’t last that long.