pulp

Easter Egg Thumbprint Cookies

plate of vegan thumbprint cookies filled with jam

Servings: 10-12
Prep Time: 15 min

Cook Time: 15-18 min

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

Directions

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.

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