Raw Almond Shortbread Cookies

    3 days 45 minutes

    Raw cookies made with sprouted almonds and buckwheat for perfect digestion and enhanced nutrition.


    Queensland, Australia
    2 people made this

    Serves: 4 

    • 2 cups sprouted almond flour
    • 1 cup sprouted buckwheat flour
    • 2/3-1 cup Agave or raw honey
    • 1 teaspoon vanilla powder or paste

    Preparation:45min  ›  Extra time:3days drying  ›  Ready in:3days45min 

    1. Soak almonds for 7 hrs and buckwheat for 3 hrs, rinse and drain then dehydrate until crisp. Usually 24 hrs.
    2. Grind almonds and buckwheat into flour in a blender or food processor.
    3. Add remaining ingredients and blend until combined. You may need to finish kneading it with your hands to get a well combined mix. It is a very firm dough.
    4. Roll into balls and flatten onto telflex sheets or roll out with a damp rolling pin and press into stars if you have cookie cutters.
    5. Dehydrate for 24-48 hours depending on how dry you want them. I did mine for the 2 days. They are nice and firm but a bit sticky, so maybe err on the lesser amount of sweetener.


    I used honey as I have stopped buying Agave due to it being very high fructose. It's easier to do it all in a food processor if you have both because it will be able to combine all ingredients properly. Honey give a slightly sticky cookie whereas the agave is not so sticky and has a lovely subtle tang from what I can remember.

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