Almond and Apricot Thumbprint Cookies
What would the holidays be, really, without a batch of thumbprint cookies?
This version — which calls for Vanilla Shakeology, almond butter, almond extract, honey, and rolled oats — swaps out jam for whole dried apricots.
Vanilla Shakeology
Experience the sweet, creamy flavor of robust vanilla as your daily superfood dessert.
Almond and Apricot Thumbprint Cookies
What would the holidays be, really, without a batch of thumbprint cookies?
Ingredients
- 1 cup / 240 g all-natural almond butter
- 1 tsp. pure almond extract
- 1 cup / 80 dry rolled oats
- ½ cup / 120 ml honey
- 3 scoops Vanilla 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 twenty-four balls, each about 1-inch (2½-cm) in size.
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Flatten each slightly so that it is shaped like a traditional cookie.
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Make an indentation in the middle of each cookie. Place one apricot in the center of each indentation.
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Refrigerate in an airtight container for at least one hour before serving and up to 4 days or freeze for up to 2 weeks.
Recipe Notes
Gluten-Free (GF), No Dairy (ND), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 9 g, Added Sugar 6 g
Container Equivalents
½ Yellow
2 tsp.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.