Almond & Oatmeal Thumbprint Cookies


1 cup all-natural almond butter

1 tsp. pure almond extract

1 cup quick-cooking rolled oats

½ cup raw honey

1 cup Vanilla Protein

24 dried apricot halves


Combine all ingredients in a medium bowl; mix well with a spatula or clean hands. Roll mixture into twenty four balls, each about 1-inch in size. Flatten each slightly so that it is shaped like a traditional cookie. Refrigerate for at least one hour before serving.

Note: After you flatten the cookies on a baking sheet, made 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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