Name: Almond and Apricot Thumbprint Cookies
Prep time: 10 min
Total time: 70 min
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

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.

3.25 from 4 votes

Almond and Apricot Thumbprint Cookies

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

Course Dessert

Keyword Vanilla Shakeology

Prep Time 10 mins

Cook Time 0 mins

Total Time 1 hr 10 mins

Servings 24 servings, 1 cookie each

Calories 121 kcal

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

Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.
Roll mixture into twenty-four balls, each about 1-inch (2½-cm) in size.
Flatten each slightly so that it is shaped like a traditional cookie.
Make an indentation in the middle of each cookie. Place one apricot in the center of each indentation.
Refrigerate in an airtight container for at least one hour before serving and up to 4 days or freeze for up to 2 weeks.