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.
Almond and Apricot Thumbprint Cookies
What would the holidays be, really, without a batch of thumbprint cookies?
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
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Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.
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Roll mixture into 24 balls, each about 1 inch in size.
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Flatten each slightly so that it is shaped like a traditional cookie.
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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.
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Refrigerate for at least one hour before serving.
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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.
Container Equivalents
½ Yellow
2 tsp.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.
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