Almond and Apricot Thumbprint Cookies

Almond and Apricot Thumbprint Cookies

What would the holidays be, really, without a batch of thumbprint cookies?

This version — which calls for Vanilla Whey Shakeology, almond butter, almond extract, honey, and rolled oats — swaps out jam for whole dried apricots.

Apricot_Thumbprint-Cookies on a cooling rack

Almond and Apricot Thumbprint Cookies
3.67 from 3 votes
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Almond and Apricot Thumbprint Cookies

What would the holidays be, really, without a batch of thumbprint cookies?

Course Dessert
Keyword Shakeology
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 24 servings, 1 cookie each
Calories 121 kcal
Author Beachbody

Ingredients

  • 1 cup all-natural almond butter
  • 1 tsp. pure almond extract
  • 1 cup dry quick-cooking rolled oats
  • ½ cup honey
  • 1 cup Vanilla Whey Shakeology
  • 24 dried apricot halves

Instructions

  1. Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.

  2. Roll mixture into 24 balls, each about 1 inch in size.

  3. Flatten each slightly so that it is shaped like a traditional cookie.

  4. Make an indent in the middle of each of the cookies. Place the one dried apricot in the center of each cookie before cooling in the refrigerator.

  5. Refrigerate for at least one hour before serving.

  6. Serve immediately, or store in an airtight container in the refrigerator for up to five days.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Almond and Apricot Thumbprint Cookies
Amount Per Serving (1 serving)
Calories 121 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 41mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 9g10%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
½ Yellow
2 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.

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