Step 1

Line a large baking sheet with parchment paper; set aside.

Step 2

Add oats, almond butter, Shakeology, almond milk, maple syrup, and extract to a large mixing bowl; stir until cookie dough consistency is reached.

Step 3

Add raisins; gently fold to incorporate.

Step 4

Form dough into 24 (1-inch / 2½-cm) balls; place on parchment paper. Flatten into cookie shape. Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 weeks.