Between working full time and then heading to class after work for my graduate program, I need to have snacks I can grab and go or else I cannot be trusted to stay away from store-bought junk food.
I had to try this recipe a couple times but this is one *healthy* cookie I like:
Spirulina Almond Butter Cookies
(Recipe adapted from Organic Burst)
- 1 cup almond butter (or sub peanut butter or sun butter- could probably also work with tahini. Whatever you got!)
- 1/2 cup rice malt syrup
- 1/2 mashed banana
- 2 tablespoons coconut oil (melted)
- 1 tablespoon spirulina
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon pink Himalayan sea salt
- 1 cup almond flour
- Pre-heat oven to 350 degrees F
- Mash banana, then mix in almond butter, rice malt syrup, coconut oil, and vanilla. Rice malt syrup is very sticky and thick, so don’t be alarmed by the consistency.
- Mix in baking soda, cinnamon, sea salt, spriulina. Mixture will be very dark green.
- Mix in almond flour.
- Cover a baking sheet with parchment paper and spoon mix onto the paper. It’s very thick. That’s OK. I fit about 6-7 per (decent sized) baking sheet because they spread out.
- Bake for 6 minutes, cool for a couple minutes and transfer to cooling rack.
TIP: Store in an airtight container using the parchment paper from the baking sheet between layers of cookies. These are so soft and chewy that they will fuse together (hey, who doesn’t love a super cookie?) if stacked directly on top of each other.
WHY ALL THESE RANDOM, HIPPIE INGREDIENTS?
- Spriulina is an algae that is also a complete protein, which means it has all 9 essential amino acids that our bodies need, and also contains vitamins, iron, and potassium.
- Rice malt syrup is a sweetener that is a blend of glucose and maltose, which are easier to digest than fructose, which is in most processed sugars and sweeteners. It’s not as sweet as common sugar sweeteners, so I think it takes some getting used to, but it’s a good option if you’re trying to cut back on sugar.
- Pink Himalayan sea salt – Basically its less processed than table salt and has better nutritional value.
- Almond flour is gluten-free, and has healthy fats and protein. It’s also a very fluffy flour and I think balances out the heavy rice malt syrup nicely in this recipe.
These cookies are a good protein boost and satisfying snack, and being lightly sweetened, will satisfy a craving for sugar but won’t trigger you to go crazy. I found a 6 minute bake time is perfect–they get slightly browned at the edges and are thin but very soft.
Whoever wrote the Organic Burst recipe got a good base but apparently never baked these, because when I followed the recipe exactly, the bake time in their recipe was 15 minutes and they came out black and hard as rocks. Moral of the story – trust your instincts when you think a recipe’s instructions look off. The recipe also didn’t include a flour, and when I added some, they got better, but were still way darker green than the picture on their website. I’m still not sure how they got the cookies to look like that for the picture. Anywho, these are great and I recommend them.