Easter Egg Thumbprint Cookies


  • 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


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Make almond milk. Remove Almond Cow top from filter basket. Press almond milk pulp with a towel to remove any excess moisture.
  3. Add all ingredients to a bowl. Mix ingredients together until a dough forms.
  4. 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.
  5. Bake for 15 to 18 minutes or golden brown. Allow cookies to cool before devouring. Keep refrigerated.

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