Thumbprint cookies are my favorite use for the pulp you get when making your own almond milk. I make a variation of these as teething cookies for my son as well (make bricks instead of circles and skip the jam), but this is the original recipe. These are not a super sugary cookie. They’re great with tea or coffee!
Preheat oven to 375*F
1c fresh almond pulp (still wet, if you don’t want to make these right away leave your pulp in tupperware in the fridge up to 2 weeks)
1/4c all purpose baking flour
2tbsp melted butter (Vegan butter is used here)
2 shakes cinnamon
Mix all ingredients in a bowl until you have a dough that’s about the consistency of a cheeseball. Then pinch and roll out your cookies pressing your thumb into the center of each one (yields ~6).
Fill the indents with jam, jelly, or preserves of your choosing. If you can your own this can be completely ZW! I have store bought here.
Bake at 375*F for 20-25 minutes.
I like to allow mine to cool on the tray for an additional 15 minutes to have a crispier bottom, but that’s optional based on preference.