Give the almond butter a really good stir to mix in the oil and the almond. So you don't just get mostly oil as this will make the cookies too soft and break apart easily. Place one cup of almond butter in a mixing bowl. Add in the rest of the ingredients and stir until they are thoroughly mixed and come together into a dough. Cover with plastic wrap and pop into the refrigerator for 1 hour.
Roll the dough into 1-inch ball and place on ungreased cookie sheet about 1-inch apart and pop this back into the refrigerator for another 20 minutes and then bake them for about 8 to 10 minutes or until they are lightly golden brown. They will still appear to be very soft and that's okay. Leave them to cool down on the baking sheet for 5 minutes and then gently transfer to a wire rack to cool down completely. They will be much more firmer. Store the cookies in an air-tight container and they should be good for about a week or so (they didn't last very long in our house)