Almond and Apricot Thumbprint Cookies
- 1 cup all natural almond butter
- 1 tsp pure almond extract
- 1 cup dry quick-cooking rolled oats
- 1/2 cup honey
- 1 cup Vanilla Whey Shakeology
- 24 dried apricot halves
Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.
Roll mixture into 24 balls, each about 1 inch in size.
Flatten each slightly so that it is shaped like a traditional cookie.
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.
Refrigerate for at least one hour before serving.
Serve immediately, or store in an airtight container in the refrigerator for up to five days.
Courtesy of BeachBody On Demand