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Basic vegan gluten free cookies

Preparazione 10 min
Cottura 12 min
Tempo totale 32 min
Porzioni 20 cookies


  • 75 g rice flour
  • 75 g buckwheat flour
  • 50 g almond flour*
  • 70 ml milk plant
  • 40 g raisins
  • 1 pinch salt
  • 1/2 tsp bicarbonate


  • Soak the raisins in milk. Combine the flours with salt and bicarbonate in a large bowl, mix them with a whisk.
  • Pour the raisins and milk into a blender and blend to dissolve raisins as much as possible. Combine the liquid obtained with the flours and knead with your hands until you get a smooth dough. Turn the oven to 360°F and let rest the cookie dough for 10 minutes.
  • Roll out the dough about 1/6 inch thick between two sheets of parchment paper. Cut the cookies and place them on a baking tray covered with parchment paper or a baking mat.
  • Bake the cookies for 12 minutes, take them out from the oven and allow them to cool before storing or serving.


*You can subsitute it with walnut, hazelnut or tigernut flour.
These basic healthy gluten free cookies keep well up to 2 weeks at room temperature, closed in a tin or an airtight container.