Finely blend dry ingredients in a food processor until the nuts and berries, if using, are finely ground, about 1.5 to 2 minutes. You might need to scrap the bowl a few times to ground the nuts evenly.
Add wet ingredients. Blend again until everything is well combined, about 1.5 minutes. Scrap the bowl a few times to distribute the almond butter well. You should have a pretty sticky cookie ‘dough’ at this point. If not, keep blending until a cookie ‘dough’ forms.
Taste test and add more salt or sweetener if desired.
Line a large sheet pan or flat plate with parchment paper. Use a cookie scoop to form about 18 cookies. If it feels hard to form shape, use your fingers to press/pinch the ‘dough’ together. The cookies will look similar to coconut macaroon with a flat bottom and a dome top.
Sprinkle with toppings of choice, if using. Freeze for 15-20 minutes before serving.
Storage and make-ahead: These Paleo No Bake Christmas Cookies freeze well. Once they become solid, store them in airtight containers in the freezer. Before serving, leave them at kitchen counter for 10-15 minutes before serving.The nutritional label is calculated with maple syrup and without the toppings.