Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

vegan peanut butter cookies

Vegan Peanut Butter Cookies

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Here’s another easy 7-ingredient paleo recipe for you! These Vegan Peanut Butter Cookies are a classic dessert that’s better than the real thing. Fans tell me it’s their go-to cookie recipe, and I can’t argue with that because we love them too!

In addition to being a wonderful paleo cookie, these are a great low-carb dessert with only one-quarter cup of sweetener in the entire recipe! To truly make these a paleo treat, use sunbutter rather than peanut butter. Since peanuts are legume, they are not part of the paleo diet.

We love stuffing these Peanut Butter Cookies with my Vegan Vanilla Ice Cream and rolling them in chocolate sprinkles to make healthy ice cream sandwiches. They’re also quite amazing filled with my Mexican Chocolate Ice Cream.

Print Recipe
Vegan Peanut Butter Cookies
Serves:12cookies
Ingredients
Instructions
  1. In a small bowl combine almond flour, salt, and baking soda
  2. In a medium bowl mix peanut butter, agave, shortening, and vanilla with a hand blender
  3. Blend dry ingredients into wet until combined
  4. Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
  5. Use a fork to flatten in a criss-cross pattern
  6. Bake at 350°F for 6-12 minutes until golden around the edges
  7. Serve

These Vegan Peanut Butter cookies are gluten-free, grain-free, and egg-free. I based them on the Peanut Butter Cookie recipe on 101 Cookbooks. I made a number of changes to that recipe. Of course I eliminated the wheat flour. Then I cut the amount of sweetener and switched up the oil. I haven’t ever met a recipe that I didn’t want to completely rewrite.

Here are some of my other easy paleo egg-free cookie recipes for you!

Comments

  1. mine were super soft…could it be the coconut oil i substituted? maybe less? any suggestions? they totally fell apart and i bake them for the full 12 minutes.

    Reply

    • Debi, I haven’t tried making these with coconut oil so not sure how to troubleshoot that. For best results, use the ingredients and brands I link to in the recipe :-)

      Reply

      • I made these with coconut oil instead of palm shortening and erythritol (sugar substitute) instead of honey and they are yummy. I’m not sure if they are anything like the original but they weren’t too oily.

        Reply

  2. This came out very tasty but really crumbly. I even added an extra 3 tablespoons of oil. But and here’s the butt… I am allergic to almond flour and am experimenting with cassava flour. I totally think it’s right up Your Alley, Elana! Seriously look into it please I beg of you! Super yummy with dandelion tea!
    If using cassava flour this recipe I would suggest cutting it down and keeping the other ingredients at the same level. If it’s too moist you can always add more flour bit by bit.

    Reply

  3. This is my go to recipe for PB cookies. I did swap in room temp butter instead of shortening, and added an egg to keep it together. Being type 2 diabetic, most cookies are not worth the trouble as you get MAYBE 2 cookies from all the sugar. I get about 12 cookies per recipe with my scoop and I did the math, they average 5 grams of carbs per cookie so I can have 3 or even 4 as a splurge. Thanks for sharing.

    Reply

  4. I made these with sun butter and they turned out great! I could only find the crunchy sun butter so I threw it in my blendec twister jar to make it creamy. The dough was very oily, but after the cookies baked they were perfect!!! Thanks for another great recipe.

    Reply

  5. I just made these and the same thing happened. All peanut butter is not created equal… mine did not have very much oil so I added a few tablespoons of coconut oil to the batter and that did the trick. I hope this helps.

    Reply

  7. Hi Elana

    I’ve recently been on a peanut butter kick too after reintroducing it.
    I made these cookies today and they were absolutely AMAZING.
    Once cooled I topped with the tiniest smidge of crunchy peanut butter too and they were SO good.

    I halved the recipe, however was wandering how is best to store these for a couple of days – should I refrigerate?

    Thanks for the wonderful recipe!

    Reply

    • Hi Kasia, so glad you liked these cookies, they’re a favorite in our house too! I store them on the counter until they’re eaten which is usually just a day or two :-)

      Reply

  8. These were fabulous! I followed the recipe and used local raw honey as I dont like other imitation sugars and they were so great. Halved the recipe and it made 6 perfect cookies, slightly more then 1 tbsp a piece. I cooked them for the full 12 min. Thank you elana for being in the world! :)

    Reply

  9. Hi Colleen,

    I was a little worried when I received your comment. I retested these and the dough was not dry.

    Here’s a photo of what my dough looked like:

    If you try them again please stop back by and let us know how it goes.

    Thanks,
    Elana

    Reply

      • Hi Kitty, thanks for your comment! I’m sorry to hear the cookies did not turn out correctly for you. The consistency can be different depending on the brands used when baking. Best results come from using the brands that are shown when clicking on the green text in the ingredient portion of the recipe. This is especially true when it comes to brands of almond flour! Hopefully you enjoy the cookies in the future! For more information on almond flour and how it affects the results of my recipes, please see this post:

        https://elanaspantry.com/almond-flour/

        Enjoy!
        Elana

        Reply

  10. Just use a fork to smash down before baking next time. Usually peanut butter cookies need that. Mine fell apart too, so I think this is an extra delicate recipe.

    Reply

  11. I used coconut oil too and mine fell apart. (I was dumb and softened it first to help with measuring with honey, so maybe that was the problem.) I used regular table salt and would definitely only put in half next time. (My peanut butter probably had salt in it too. I’ll have to check.) I did like the dough better, so I froze some to eat instead of baking.

    Reply

  12. Hello – I am wondering why the use of Palm oil shortening – given that deforestation of the Palm is really really awful. Why not coconut oil or something else instead? Any help with a substitution for someone who doesn’t want to use palm for ethical reasons?

    Reply

  13. My 4 year old son: Whoever made this recipe, these are awesome!
    Me: Can I tell her that? It was made by a lady. Her name is Elana Amersterdam.
    My 4 year old: Yes. Elana Amster Ham, these are awesome!

    Just made these again. It had been a while. Thanks from both of us!

    Reply

  14. would it change the consistency if you sweetened it with another alternative sweetener and not use honey or, agave. trying to keep from blood sugar spikes. thanks.

    Reply

  15. I haven’t used your recipe yet, but from experience sunflower seed butter (though delicious in traditional peanut butter cookie recipes) will turn your cookies bright green. It is the combination of the sunflower seeds with the baking powder.

    Reply

  16. I made these last night – substituted:

    1) Sweet: 1/4 cup measuring cup, filled halfway with xylitol crystals and water, then added the wet xylitol and a shake or two of stevia to the dough.

    2) Nutiva Brand (from Costco) organic Coconut oil instead of shortening.

    3) Time: needed to bake a good 15+ minutes to smell “done” and didn’t really brown too much

    Review: The sweetness was perfect. The cookie texture was perfect, a little darker/wetter in the center but baked on the outside. I did not like the flavor of coconut in this cookie. It distracted me from the pleasure of peanut butter. Maybe ghee next time.

    So Elana, as usual, had it right in the first place with shortening instead of coconut oil.

    On a side note, I actually baked paleo peanut butter cookies from another blog immediately prior to making these. The other blog’s cookie are indeed “The Worst Cookies Ever”. Maybe I could salvage them by breaking them up and pouring coconut milk over them, Dog biscuits.

    The other blog’s recipe used 1/2 cup coconut flour, but not enough wet ingredients, only 1 egg. It’s as if that blogger never made one of Elana’s coconut flour recipes with plenty of egg and experienced that “expansiveness” of a good coconut flour recipe.

    Moral of the story:
    a) 3 Cheers for you, fellow bakers, for sharing your experiences here. Your comments say so much to confirm if readers should invest time/ingredients in that recipe, or keep seeking.

    b) All that test-baking that Elana does? 300 cheers for her!!!

    Yield: 12 2-inch, 1/4-inch thick cookies.

    1 cookie of 12 with the above substitutions = 153 calories, 12.8 gms fat, 5 gms carbs, 2 gms fiber, 5.3 gms protein.

    Reply

  17. Just made these cookies for my family and used coconut oil in place of shortening. These are amazing! This recipe is a keeper. Easy and very delicious.

    Reply

  18. Brandon and Elana…can you specify what you mean by ‘not feeling great’ with a lot of peanut butter? I’m wondering whether any if my symptons correlate…I’ve kinda noticed it but didn’t want to acknowledge it because I LOVE peanut butter…any advice/clarity would be much appreciated!

    Reply

    • I am not Elana but I know what you are experiencing. You probably get a stomach ache because peanuts can get moldy and sometimes a moldy peanut can get mixed in with the regular peanuts which can cause you to experience a stomach ache.

      Reply

    • I don’t know what she is referring to…..but Peanuts are actually legumes, not nuts, which are grown underground as part of a root system.

      It is primarily due to the peanuts’ direct contact with the soil that they have become harmful, and even dangerous, to your health.

      Peanuts have a soft and porous skin and they grown in the ground. When the environment surrounding the peanut becomes warm, humid and wet — as it does in most regions of the U.S. where peanuts are commonly grown — a fungal growth/mold occurs.

      The fungus itself is not dangerous, but the poison it releases, known as “aflatoxin,” is. This cancer-causing toxin damages the liver, is one of the more deadly food-borne toxins in existence, it feeds candida and more

      Choose ORGANIC varieties grown in a dry regions where aflatoxin have not been reported as a problem, such as New Mexico.

      Reply

    • Shimrit, if you click the green text in the ingredient portion of the recipe you will be given more info on that :-)

      Reply

  21. I used Barney Butter Blanched Almond Butter and substituted shortening with coconut oil. I had to make another batch because I ate so much of the batter. I did have to cook them 14 minutes. Delicious.

    Reply

  22. D E L I C I O U S. I didn’t have quite enough honey so added a teensy bit of stevia to make up the difference, and I used butter for the shortening. Awesome cookies.

    Reply

  23. Just made these for the dozenth time. We’re not a GF or SF family yet everyone LOVES these cookies anyway.
    I used chunky peanut butter. This time. It worked really well. Watch your salt, though, I probably could’ve cut the recipe amount in half… or next time pick up a low sodium pb.

    Thanks Elana! New readers… try this first!

    Reply

  24. Loved this recipe. Used Sunflower butter. About to make a batch soon with some bittersweet chocolate chips! Keep up the good work, your recipes are delicious! Thank you!

    Reply

  25. I’ve got them in the oven and I’m pretty excited about biting into one. The batter was delicious. Thank you Elana!

    Reply

  26. I just took my first batch out of the oven. I used brown rice syrup and xylitol as the sweeters. I added a homemade chocolate chip on top of each cookie.They tuned out great! I just got a thumbs up from my taste tester.

    Reply

  27. Sunbutter works great! I also used 1/2 gluten free oats and 1/2 almond flour because I like that chewy/crunchy texture. These were delicious!

    Reply

  28. Just made these and they were yummy! I used butter instead of shortening, and I flattened them with a fork for the classic PB cookie look. I used a small disher to portion them out and cooked them for 7 mins. Perfect!

    Reply

  29. Made these tonight and they are delicious! I used Earth Balance instead of shortening and they turned out great. The first batch was a little overdone on the bottom at 9 min, the second batch were perfect at 7.5 min. I was able to use a fork to flatten them before baking.

    Reply

  30. made these last night with trader joe’s almond meal, butter & maple syrup. they were fantastic! definitely had to wait for them to cool all the way or they’d fall apart. once cooled, they were perfect!

    Reply

  31. Palm oil is destroying the rainforest. Please consider using alternatives. Check out Rainforest Action Network for more information.

    Reply

    • Kristin, we only use sustainably harvested palm oil, but feel free to experiment with substitutions if you prefer :-)

      Reply

  32. These look so good! I’ve only recently had to go gluten-free, so I’m building up my limited repertoire of gf-vegan recipes. This is going in!

    Reply

  33. Just made these today and they turned out delicious!
    It was my first attempt at baking with the honeyville almond flour.
    Substituted maple syrup for the agave and used butter in place of the shortening.
    Very easy to make and a great healthy snack!
    Thanks for the recipe!

    Reply

  34. I’m going grain free and dairy free for a little while, and these were a great treat tonight. I didn’t pat them down and they cooked into rounded shapes like those Enjoy Life cookies at the store. These were delicious. I loved the texture and flavor. They weren’t overly sweet either. Yum! They made my outlook on a grain free, dairy free bit of time not so gloomy.

    Reply

  35. I made these with coconut oil instead of shortening. Otherwise followed it exactly.

    My cookie fell apart very easily. (ie when I tried to pick it up). Any suggestions?

    Reply

  36. These are fabulous. I made a few substitutions. Replaced the agave syrup with 1/4 cup maple syrup and about 3 tbl of organic coconut palm sugar. Also replaced the palm shortening (didn’t have any) with 1 tbl of coconut oil. Used Trader Joe’s chunky unsalted organic peanut butter. I’m not a vegan, so I think I’ll try swapping the oil out for an egg. I eat grain/sugar/gluten free and am so happy to have this recipe. Will definately make again….and again.

    Reply

  38. I made the following substitutions (using what I have on hand) and they turned out lovely after 6 minutes in the oven:

    sunflower seed butter (Swanson brand)
    coconut oil (Dr. Bronner’s, virgin, unrefined)
    honey (Really Raw – of course, not vegan)
    + 1/2 cup mini-chocolate chips (Enjoy Life, certified gluten free)

    Reply

  40. This is a fabulous recipe. Calories per cookie-118, fat-7.3 grams, protein-3 grams. I made half a batch and yielded 7 perfect cookies. I will add stevia next time in addition to the agave to make it sweeter.

    If you yield a different number of cookies and would like to calculate these nutritional values, here are are the values for the entire full recipe: calories-1650, fat-110, protein-42. Just divide by the number of cookies in your batch for per-serving values.

    I run the numbers because I am into fitness. I need to know what’s going in me so I know what I need to burn. During my weight-loss years I would never have tried to work almond flour recipies into my regime, due to (baseless) fear of the fat almonds deliver. Now I run the numbers and welcome almond flour-based foods. So long as my total calorie count for the day is around or less than what I burn. So go ahead, have a cookie ;-)

    Reply

  41. I made these cookies last night, substituting sun butter for the peanut butter. They were amazing! I’m using the past tense because the cookies are GONE already! My significant other loved them as did two of my co-workers. I love them and will make another batch tonight as I have guests visiting this weekend.

    Thank you for sharing this! Great recipe! It’s a keeper!

    Reply

  42. What can I use instead of the almond flour? I have the following on hand. Tapioca flour, flaxseed, potato flour, brown rice flour, super fine brown rice flour, and sweet sorgum flour.
    I am new at GF baking and these are the only flours I have been able to buy in my area, and had to travel 50+ miles to get them.
    Thanks,

    Reply

    • Did you ever figure out what worked? I’m knew to GF flours but guessed a mix of brown rice flour & sweet sorghum flour. ?

      Reply

      • Hi Heather and Moe! Thanks for your comments. I’ve been grain-free since 2001, and I haven’t baked with typical GF flours in over 15 years so I’m probably not the best person to give you advice on how to make these using ingredients such as rice flour. If you do experiment I hope you’ll leave a comment to let us know how it turns out!

        Reply

  44. I looove peanut butter and have my own collection of pb recipes on my healthy vegan blog. I used to love making flourless peanut butter cookies but stopped making them due to the unhealthy and unvegan ingredients. But with your recipe, I want to try again!

    Thanks again for your wonderful, inspiring recipes!

    Reply

  45. Yummm, I am a huge fan of peanut butter. I eat it more than the average normal person should .. And these cookies look amazing. I like the denseness that almond flour gives to baked goods, so I can only imagine how good these are.

    Reply

  46. These are delicious! I subbed coconut oil but mine didn’t turn out properly…they’re like earthquake cookies…turned into fractured pieces and a pile of crumbs. Tasty, but this didn’t work for me. I’m in Houston, so could it be an altitude difference??

    Reply

    • Mine did these too when I over baked them. They really only need the 6 or so minutes and then will cool to perfection. (Though I did really enjoy just pouring a bit of Almond Milk over the crumbs and eating them with a spoon–almost like a dessert cereal.)

      Reply

  47. These are amazing! So simple and so deliciously rich. I used Earth Balance. I don’t think I’ll ever make another peanut butter cookie recipe again!

    Reply

  49. I cant eat peanut butter at all. So I decided to give it a whirl with the sunbutter as a substitute. I also added some unsweetened carob chips and they were TERRIF!!!! Cookies dont normally hang around my house for long, but these cookies stay was much shorter than normal!

    Reply

  50. I used your recipe w/ a few modifications. I used almond butter instead of peanut butter and xylitol as a sweetener. But since your sweetener is liquid, I added a splash of unsweetened almond milk to the batter, until it got the consistency of cookie dough. Looooooved the result. Yay for a low carb, sugar free cookie. Thank you so much for your recipes! I loooooove your blog!

    Reply

  51. I have a question about the sea salt. I’ve seen Celtic sea salt suggested quite often from many sources. Is there a reason for this specific kind rather than other sea salts?

    Reply

  52. made these last night with my 13 year old son — they were wonderful. we used Barney butter (made with almonds) and earth balance. turned out great! thanks elana!!

    Reply

  53. I made these subbing sunflower seed butter for the peanut and grapeseed oil for the shortning (just ‘cuz the shortning is so darn expensive and the grapeseen oil was on sale at my local co-op), and they just turned out lovely. I didn’t quite trust the short cooking time on the first batch and overcooked them a bit, but the second batch…oh boy! Thank you Elana–these were lovely!

    Reply

    • Oh! And I forgot to add, that I also subbed Trader Joes Maple Agave blend (yes, I know, it has some Cane Sugar in there too) for the Agave Syrup. That hint of maple was very complimentary.

      Reply

  54. Has anyone tried this with almond butter? I’m still off peanuts, but good to know that that can change. Just tried chocolate banana cake from he Gluten-free Almond Flour cookbook. It was very satisfying on so many levels–tasted great and actually felt like I was doing something good for my body.

    Reply

  56. Made a batch of these this afternoon with a little twist. Used almond butter rather and peanut butter, substituted coconut oil for the shortening and topped each one with one chocolate chip! They are no long Vegan because we use Dagoba which contains milk. They are a really good quick snack. Not too sweet with a bit of chocolate surprise. Very nice! Thanks Elana for the inspiration.

    Reply

    • That’s funny because I was just thinking since I didn’t have enough peanut butter if I could use almond butter. I just made half the batch with the peanut butter I had. I may try the almond butter next time. Thanks for sharing the twist. I’m not good at twisting and experimenting in the kitchen. :)

      Reply

    • I also used almond butter and regular butter vs. the shortening. They were amazing! And fairly guilt free!!

      Reply

  57. Yippee! Treats without eggs! Hooray! I love Elana’s cookie creations. I can make these right now–Yay!

    Reply

  58. Thank you Elana. I’m a in-bed-by-nine-pm kind of girl, but when I saw your post I had to make these. I did substitute Crunchy Sunbutter for the peanut butter and used coconut oil for the Spectrum and they were wonderful. Your recipes are so yummy!

    Reply

  59. These sound wonderful! I will, however, be subbing with Sunbutter since my son is allergic to peanuts. And I haven’t been able to find the Spectrum shortening lately, so I think I’ll try Earth Balance.

    Thanks for the recipe.

    Reply

    • Did you try with the Earth Balance yet? I know where I live I will not be able to find Spectrum vegan shortening. Let me kn0ow! :) Thanks!

      Reply

        • I used Earth Balance as well and it worked great. I also used apple sauce instead of the agave and added a little stevia. They were amazing!!!!! These are almost too good.

          Reply

    • Is your son allergic to tree nuts as well? I am allergic to peanuts and I am going to try this recipe with Barney Butter- my new peanut butter substitute of choice. It is sweet and creamy, and the closest thing to “Jif” creamy peanut butter as I can remember. It is a gluten free and peanut free facility.

      Reply

  60. Just put them in the oven! I love that I can read one of Elanas recipes, jump up, have all the ingredient and just make something new! BTW, I didn’t have any shortening so I used vegan butter. Pretty sure they will be delish!

    Reply

    • I absolutely agree! Her recipes are so simple, easy, and delicious! Just a few ingredients and DONE! :)

      Reply

  61. These look YUMMY!

    However I am wondering if the vanilla is vegan. It is organic alcohol but they don’t mention whether or not the alcohol is filtered with fish bladders (like many grain or fruit based alcohols are). I’ve contacted them for clarification but since it’s the weekend…

    Maybe you’ve already got the heads up on how they filter their alcohol for the vanilla?

    Reply

    • Oh my goodness. Instead of fretting about the vanilla in the recipe being filtered through fish bladders (geez almighty) Just buy yourself some organic vanilla, or pick up some organic vanilla beans, a jar, some good brandy, or vodka, or everclear, and make your own organic vanilla extract.

      Reply

      • With all due respect (which you clearly aren’t affording me), I wasn’t fretting about it being organic.

        Simple lesson: Organic does not equal vegan.

        I myself am not vegan but I have friends who are. They will not eat anything that contains an ingredient that isn’t vegan. If the alcohol used in the vanilla isn’t vegan (fish bladders) then then vanilla isn’t either. If the vanilla isn’t then the cookies aren’t. It is wrong to label cookies as being vegan if they contain an ingredient that isn’t.

        And yes, I do actually make my own vanilla. The alcohol I use isn’t vegan so my vanilla isn’t either. I’d hoped the link to the vanilla she used would not only be gluten free but vegan certified as well since I was hoping to find a vegan vanilla for friends.

        I fail to see how my comment seeking clarification should merit such a derogatory and dismissive remark.

        Reply

        • I know the difference between organic and vegan thank you. No lesson needed.

          You are making a mountain out of a mole hill here. This was a simple cookie recipe post, courtesy of Elana, that readers could choose to make or not choose to make.

          Your question about the vanilla used in the recipe was unnecessary. If a person reading this recipe happens to be a vegan, they will use the vanilla they always use for baked goods, or a vanilla bean or their own homemade vanilla.
          Why you felt the need to overemphasize isinglass used in some filtering, (that incidently is becoming rarer and rarer) is beyond me, and probably a good many others.

          Good lord, check out the dozens & dozens of vegan cookbooks, or website that offer vegan recipes that call for vanilla. You’d be hard pressed to find one that says, be sure you use vegan vanilla. You won’t find it as 99% of vegans know what vanilla to use.

          I too have quite a few vegan friends. and believe it or not, they know what baking supplies are vegan or not vegan, without me having to tell them. They also know where to buy thier vegan baking supplies, how to make their own vanilla, and, what beer, wine, or spirits, are vegan or not vegan also. Isn’t that amazing?

          As for your homemade vanilla being non vegan when you have vegan friends. How odd..

          Reply

          • Mr/s Jay,

            I’ll admit my first response was not my best, I was a tad shell shocked by the extent of your response to a simple question. And as to pointing out that vegan does not equal organic, well the amount of time spent informing me how to just go get organic vanilla when that wasn’t the point of my question at all suggested that it might not be a fact you were fully aware of.

            At this stage I’m firmly of the belief that you are the one turning this into a contentious issue. All I asked was if Mrs Elana knew how the vanilla alcohol was filtered. I’ve been looking for a commercial source of vegan vanilla, it was an innocent question.

            Your response, when it wasn’t a question aimed at you, was dismissive and had no point other than to ridicule. How is that helpful?

            Furthermore your comment that I have vegan friends but I’m not in possession of vegan vanilla (and that is ‘odd..’) is insinuating at best and at worst insulting. Your experience with your vegan friends does not equal how it is for everyone else, nor does everyone else have the same amount of experience as you in different topics of diet. Please be considerate.

            So if you don’t have anything further that is helpful on this subject I will consider it closed with you.

          • I apologize if I found this back-and-forth entertaining. I just wanted to add that I made these without vanilla (as I was out) and they were delightfull–you would never have noticed. I think if you were unable to find an appropriate vanilla you could just leave it out or sub Orange Flower water or Rose water as the flavor profiles matched.

          • Thank you for the rosewater information. I was on the hunt for a recipe in which I could use the flavor of rose, and chocolate chips, and am so glad that you posted this!

  64. These look perfect! and thanks for mentioning the sunflower butter, as I have a friend who can’t eat peanuts that will love these.

    Reply

  65. Batter ready, will bake them for dessert tonight. Thank you! I subbed xylitol for agave and coconut oil for shortning as we have none of the latter.

    Reply

  66. These sound delish!!!

    What can you use instead of shortening?

    Coconut oil? Butter? (for non vegans)

    Any substitution suggestions? And amounts?

    Reply

  67. Love your recipes Elana! I always look forward to them arriving in my in box;)
    One question for you in relation to almond flour I was hoping you could answer- are you an advocate of soaking nuts to remove the phytic acid, among other things? Have you ever tried soaking pre ground almonds for your recipes, and if so what kind if results did you find?

    Have any of your readers tried soaking almond flour for the health benefits them dehyrating to make it easier to use in recipes?

    Would love to know your thoughts! A big thanks from Dublin, Ireland!

    Reply

    • I soak my almonds before I make almond milk. Then I sometimes dehydrated the pulp and grind it in my grain mill or blender for almond flour and it works great. I also use the pulp damp in pancakes and in Elana’s recipes she has for crackers using the damp pulp. I still haven’t perfected using the damp pulp in bread recipes. The damp pulp also freezes well.

      Reply

    • We like soaking our almonds. We use 1 Tbsp. salt to 4 cups water, then let the almonds soak 12 hours. We drain them and spread them a layer thick on cookie sheets and place them in the oven. We bake them all day at a very low temperature, till they are dry and snap easily. They taste SO good- way better then the roasted nuts at the store.

      Reply

  68. I wonder if you could grind some roasted peanuts into a flour to use in place of some/all of the almond flour, to further intensify the goodness. Have you ever tried that?

    Reply

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