Add all Raw Cookie ingredients into a high-speed food processor and pulse until you achieve a dough-like consistency. The cookie dough should stick together when you press it between your fingers.
If you find that your dough is too crumbly, add 1 tsp more of melted coconut oil (a little goes a long way). Depending on how oily your nut butter is, you may have to add more oats to absorb some of the oil. Start by adding 1/4 cup at a time until you achieve the perfect consistency.
Add the almond extract to the base dough and pule until incorporated.
Roll the dough into equal bite-sized balls. Gently press a raw almond in the center of each cookie.
Combine the cocoa powder, coconut oil & maple syrup in a small saucepan. Stir until you achieve a smooth chocolate consistency. Drizzle over each of the cookies.
This recipe can be served immediately or frozen for up to three months!