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.
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.