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!
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.