Green Spirulina Cookies are a quick and easy vegan dessert made with spirulina powder, melty chocolate chips, and a crispy-on-the-outside, soft-on-the-inside texture. This no-chilling recipe is perfect for a sweet snack or delicious treat ready in no time!
Check out my green chia pudding and spirulina shake for more tasty spirulina recipes.
These spirulina cookies have been a labor of love! I experimented with different baking times and techniques to achieve that perfect balance of crispy edges and a perfectly tender center.
Some batches came out too flat, others too cakey – let's say I learned a thing or two along the way! But finally, I nailed the recipe and wrote it down in my notebook immediately, and couldn’t wait to share this deliciousness with you.
My family loved these cookies so much, they were gone in two days! I knew I had to share this recipe with you, so you could enjoy them too. Consider making a double batch – you might just find yourself reaching for these cookies again and again.
If you love these cookies as much as I do, be sure to check out my other decadent treats like my spirulina energy bites. They're perfect for a quick and healthy snack on the go.
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Ingredients and Substitutions
- Spirulina powder: Gives the cookies a vibrant green color without the need for food coloring but you can also use blue spirulina for a stunning blue cookie color.
- Flour: All-purpose flour works great for this recipe, but whole wheat, spelt flour, or a gluten-free flour blend are good alternatives.
- Sugar: I used brown sugar, but I've tested this recipe with cane sugar and granulated sugar, and they all work well.
- Oil: I chose sunflower oil, but feel free to use any neutral vegetable oil you prefer, such as canola oil or grapeseed oil.
- Chocolate chips: I used dairy-free chocolate chips for this recipe, but feel free to use your favorite kind.
- Baking soda: It softens the cookies and helps achieve a chewy texture.
- Vanilla extract: A touch of vanilla extract adds a warm and delicious flavor.
- Salt: Enhances all the flavors and balances the sweetness.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Spirulina Cookies
Step 1: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. In a bowl, whisk together sugar, oil, spirulina powder, baking soda, vanilla extract, water, and salt for about 1 minute.
Step 2: Add flour to the wet ingredients and mix until just combined.
Step 3: Fold in the chocolate chips until evenly distributed.
- Step 4: Scoop 1 ½ tablespoons of dough and gently roll into balls. Flatten each ball slightly to form 2-inch (5 cm) cookies. Place on the prepared baking sheet. Bake for 12 minutes, or 13 minutes for crispier cookies. Do not overbake! The cookies will continue to set as they cool.
Step 5: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Test
I tested this recipe and added 1 teaspoon of lemon juice to brighten up the flavor. While the lemon flavor was a nice addition, it did change the texture, making them fluffier and cakier due to the reaction with the baking soda. So, if you prefer a softer, fluffier cookie, feel free to try this twist.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze in a freezer-safe container or bag and store for up to 2 months.
Variations
- Spiced version: Sprinkle in ¼ teaspoon of cinnamon or nutmeg for a warm, spiced touch.
- Double chocolate: Replace 2 tablespoons of flour with cocoa powder for extra chocolatey cookies.
- Simple cookies: If you prefer, omit the chocolate chips and enjoy the cookies plain or with a sprinkle of sea salt.
- Green tea or moringa twist: Substitute spirulina powder with matcha or moringa powder to give the cookies a unique twist and a slightly different green hue.
- Chocolate chip variation: Feel free to swap the regular chocolate chips for white chocolate chips or chopped dark chocolate.
Marinela's Tips
- Measure ingredients accurately: Use measuring cups and spoons for precise amounts. For dry ingredients, always use the scoop-and-level method—scoop into the cup, then level it off with a knife.
- Don’t overbake: The cookies should look slightly soft in the center when you take them out of the oven—they’ll firm up as they cool.
- Storage tip: Let your spirulina cookies cool completely before storing in an airtight container to avoid sogginess.
Frequently Asked Questions (FAQ's)
Yes, you can freeze baked and cooled cookies in an airtight container for up to 2 months. Thaw them at room temperature before enjoying them.
Yes, this recipe is entirely plant-based, with no eggs or dairy.
More Vegan Cookies
- Vegan chickpea cookies with banana
- Cranberry orange oatmeal cookies
- Eggless pumpkin cookies
- Chocolate tahini cookies
📖 Recipe
Green Spirulina Cookies (Vegan)
Equipment
- 1 baking sheet lined with parchment paper
- 1 Bowl
- 1 Whisk
Ingredients
- 1 tablespoon green spirulina powder
- ⅓ cup brown sugar or granulated sugar
- 1 cup all-purpose flour scooped and leveled
- ¼ cup vegan chocolate chips
- ¼ cup sunflower oil or any neutral vegetable oil
- ¼ cup fresh water
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Whisk sugar, oil, spirulina powder, baking soda, vanilla, water, and salt for 1 minute.1 tablespoon green spirulina powder, ⅓ cup brown sugar, ¼ cup sunflower oil, ¼ cup fresh water, ½ teaspoon baking soda, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Add flour and mix until combined.1 cup all-purpose flour
- Fold in chocolate chips.¼ cup vegan chocolate chips
- Scoop 1 ½ tablespoon dough, roll into balls, and flatten slightly to form 2-inch (5 cm) cookies. Place on a baking sheet and bake for 12-13 minutes. Do not overbake.
- Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- To achieve the right cookie texture, use measuring cups and spoons, and scoop-and-level for dry ingredients.
- Don't overbake, cookies will firm up as they cool.
- Let cookies cool completely before storing them to avoid sogginess.
- See the post above for more substitution and variation ideas.
Nutrition
If you try these spirulina powder cookies, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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