Gluten-free Sprouted Raw Vegan Herb Cookies

by Calista Goh May 06, 2016

Gluten-free Sprouted Raw Vegan Herb Cookies


1 cup            Sprouted buckwheat flour
1/2 cup         Raw Cashew Butter
1/4 cup         Chia jelly (a.k.a chia seeds soaked overnight in water)
1 1/2 tbsp     Anything But Salads' Stoneground Living Almond Butter
1/4 tsp          Nutritional Yeast
1 1/2 tsp       Dried herbs of choice (Suggested: Rosemary, Thyme, Basil)
1 tsp             Garlic powder
1 tsp             Onion powder
1/4 tsp          Paprika
1/2 tsp          Celtic sea salt
Filtered Water, to adjust (Suggested: Crystal JOY or Crystal LOVE waters)
Activated Cashew Nut Pieces, to decorate (optional)


  • Combine all ingredients in food processor. Blend.
  • Add water to adjust consistency. You should aim to get a smooth paste - like a very wet dough.
  • Taste dough. Adjust seasoning as you like.
  • Spoon dough out onto a large sheet of cling film. Roll into a long tube.
  • Freeze for at least 2 hours. 4 hours is ideal.
  • Unwrap cookie dough from cling film. Slice into 1/4 inch thickness.
  • Place on dehydrator teflex sheets. Top each cookie with a cashew nut half.
  • Dehydrate at 46 deg Celsius for about 5-6 hours. Remove teflex sheet. Return to dehydrator to dry completely (about another 6-8 hours, depending on humidity and type of dehydrator used - I use an Excalibur)
  • Enjoy!
Notes: Cookies will keep for up to 3 months if stored in an air tight container in a cool, dry place.
Tip: For a nut-free version, swap the cashew nut butter for more chia jelly (adjust water content accordingly) and sprouted flaxmeal


Calista Goh
Calista Goh


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