Have you heard of the health benefits of the blue-green algae called spirulina? If so, this spirulina cookies recipe will blow your mind!
If baked right, spirulina cookies are crispy around the edges while soft in middle and are full of nutrition. Don’t worry, you won’t taste that earthy and fishy flavor you usually get from spirulina.
This is a truly gluten free and vegan recipe, I will even show you how to make a chia egg, which will help you to bind your cookies just as well as regular eggs.
Let’s jump right into this simple and nutritious recipe.
- 1 cup (140 g) of gluten free flour (I like to use ground almonds flour)
- 1/2 tsp of baking soda
- 1 Tbsp of Spirulina powder
- 1/4 tsp of sea salt
- 1 Tbsp of chia seeds
- 1/4 cup (60 ml) of aquafaba (liquid from a can of chickpeas)
- 1/2 cup (40 g) of melted vegan butter (or coconut oil)
- 1/3 cup (75 g) of organic brown sugar
- 1/2 tsp of vanilla extract
- 1/4 cup (40 g) of dark vegan chocolate chips (loosely chopped)
Preheat oven at 350 degrees F (180C) and cover a baking sheet with parchment paper.
To make the chia egg, add the chia seeds and hot water into a small bowl, mix together and set aside for at least 10 minutes.
In a large mixing bowl, add almond flour, baking soda, cornstarch, sea salt, and spirulina, and mix together.
Mix the melted coconut oil with the vanilla extract, brown and white sugar, until they are fully dissolved.
Add the wet mixture to the flour mixture and mix together to get the cookie dough. Then fold in the dark chocolate chips.
Roll dough into small balls (between 8 and 10) and place onto a baking sheet. Leave at least 2 inches of space between each dough ball.
Bake in the oven for 10 minutes, until the cookies start to become crispy around the edges. Place them on a cooling rack and let them cool completely.
Enjoy your homemade spirulina cookies, it will be time to make the next batch before you know it!
You can jazz up these tasty spirulina cookies with a light dark chocolate coating. For this, melt 3/4 cup of dark chocolate chunks in saucepan, and add in 1 teaspoon of coconut oil. Dip the cool cookies halfway into the melted chocolate and lay each one on clean baking sheets, refrigerate until the chocolate has become hard.
How long will spirulina cookies last?
Homemade cookies will last up to two weeks in an airtight container at room temperature. They will last a couple of more weeks if you keep in the fridge.
Here is a list of my recommended equipment to make your spirulina cookies.
Mixing bowls to combine the wet and dry ingredients.
Baking sheets, also known as cookie sheet to bake the cookies.
You can also use a stand mixer to make the dough if you don’t feel like doing it by hand.