Spirulina Chocolate Cookies (gluten-free)
These Spirulina Chocolate Cookies HAVE to be on your Christmas-recipes-to-do list! They are gluten-free, vegan, refined sugar-free and super delicious and easy-to-make! The pastel green colour of the cookies, along with the darkness of chocolate on one half of the cookie, simply cannot go wrong for the Holidays.
Spirulina Chocolate Cookies
- 65 g oat flour
- 40 g cornflour
- 25 g stevia sugar
- 1/3 tsp spirulina powder (or any other green powder)
- 20 ml of coconut oil (melted)
- 50 ml soy milk (or any other plant milk)
- 50 g dark chocolate (I use 72 % dark chocolate)
- Preheat the oven to 180.C
- Using a fork, mix all the dry ingredients (oat flour, cornflour, stevia sugar and spirulina) together in a mixing bowl.
- Add the wet ingredients (melted coconut oil and plant milk) and mix again. Knead with your hands to form a dough ball.
- Separate the dough ball into 6 cookie balls and place them on a baking tray with baking paper.
- Using your hand, flatten up the cookie balls to shape them into cookies.
- Use the back of a fork to create a cross-hatch on each cookie.
- Bake for 15 minutes.
- Melt the dark chocolate in a small bowl or small container and dip half of each cookie into the melted dark chocolate.
- Let cool for 10 minutes or until chocolate hardens, and enjoy!
- Store in an airtight container in the fridge for up to 5 days.
- To turn oats into oat flour, simply blend them in a high-speed blender or food processor until the oats turn into flour. You can also purchase oat flour online or in-store if you don’t have a blender. Make sure you use gluten-free oat flour if you are sensitive to gluten.
- This recipe can be made without the spirulina if preferred.
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