Easter Egg Thumbprint Cookies
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Make almond milk. Remove Almond Cow top from filter basket. Press almond milk pulp with a towel to remove any excess moisture.
- Add all ingredients to a bowl. Mix ingredients together until a dough forms.
- Scoop dough into 10 balls and place onto the baking sheet. Shape each ball into an easter egg. Press your thumb into the center of each cookie.
- Spoon 1-2 teaspoons of jam into the center.
- Bake for 15 to 18 minutes or golden brown. Allow cookies to cool before devouring. Keep refrigerated.
Ingredients
¾ cup almond pulp (from almond milk)¼ cup unsalted almond butter
3 tbsp coconut sugar
½ tsp baking powder
½ tsp vanilla extract
pinch of salt
¼ cup jam
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