These vegan and gluten-free spirulina cookies are crispy around the edges, and soft in the middle and they provide you with all the goodness and benefits of spirulina without tasting green!
Make a chia egg by adding two and a half tbsp hot water to your chia seeds, mix well and set aside.
Melt your butter in a saucepan or in the microwave. Add in the sugar and whisk until smooth.
Add the chia egg and vanilla to your butter and sugar and mix well.
In a large mixing bowl, sift the flour, cornstarch, baking soda, spirulina and salt and mix until combined.
Pour in the wet mixture and mix well.
Fold in your chocolate chunks.
Form 8 balls and place them on a cookie sheet lined with parchment paper. Leave around 4cm between each ball.
Bake for 10 to 12 minutes until the edges start the crispen.
Notes
Cornstarch (cornflour) - this can be replaced by potato or arrowroot starch. If you don’t have either (or if you are using regular flour with gluten), you can replace it with more flour at a 1:1 ratio although your cookie may be slightly more crumbly as this acts as a binding ingredient.
Spirulina - You can substitute this for a similar greens powder such as matcha or moringa! They all have different benefits, but spirulina is my personal favourite!
Chia Seeds - This is used as an egg replacer and binds the cookies, preventing them from being crumbly! You can replace it with a flax egg. I have not tried any other egg replacements.
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Easy Spirulina Cookies
Serving Size
1 cookie
Amount per Serving
Calories
227
% Daily Value*
Fat
12.5
g
19
%
Carbohydrates
26.1
g
9
%
Protein
3.5
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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