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Almond and Apricot Thumbprint Cookies

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

This version — which calls for Vanilla Whey Shakeology, almond butter, almond extract, honey, and rolled oats — swaps out jam for whole dried apricots.

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Almond and Apricot Thumbprint Cookies

Prep Time 10 mins Cook Time 0 mins Total Time 10 mins

Servings 24 servings, 1 cookie each Calories 121 kcal Author Beachbody


1 cup all-natural almond butter

1 tsp. pure almond extract

1 cup dry quick-cooking rolled oats

½ cup honey

1 cup Vanilla Whey Shakeology

24 dried apricot halves


  1. Combine almond butter, extract, oats, honey, and Shakeology in a medium bowl; mix well with a spatula or clean hands.

  2. Roll mixture into 24 balls, each about 1 inch in size.

  3. Flatten each slightly so that it is shaped like a traditional cookie.

  4. 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.

  5. Refrigerate for at least one hour before serving.

  6. Serve immediately, or store in an airtight container in the refrigerator for up to five days.

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