Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix all cookie ingredients until you have a cookie dough.
Scoop the dough into tablespoon sized balls and place on the prepared baking sheet. Using a teaspoon, press into each cookie to create the "thumbprint" indentation.
Bake the cookies for about 10-11 min. Let cool while you mix the fudge filling.
Melt together the almond butter and chocolate until smooth. Spoon the filling into the center of each cookie and allow them to set in the fridge for about an hour. Enjoy!
