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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
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!
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
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.