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.