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Vegan Easter Egg Thumbprint Cookies made with almond pulp, served on a plate and filled with jam

Easter Egg Thumbprint Cookies

Active time: 20 minutes Baking time: 15-18 minutes

The perfect Easter treat- These egg shaped cookies made with leftover almond pulp are both delicious and easy to make. Pair with a cold glass of plant-based milk or hot tea and enjoy!


  • 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


Step 1

Preheat oven to 350F. Line a baking sheet with parchment paper.

Step 2

Make almond milk. Remove Almond Cow top from filter basket. Press almond milk pulp with a towel to remove any excess moisture.

Step 3

Add all ingredients to a bowl. Mix ingredients together until a dough forms.

Step 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.

Step 5

Bake for 15 to 18 minutes or golden brown. Allow cookies to cool before devouring. Keep refrigerated.