Gluten Free Spirulina Oat Cookies.

Vegan, gluten-free and refined sugar-free. Delicious and naturally energizing 🙂

Dear OliLovers, welcome to the Sunday Lab!

There we go again: Spirulina!

Spirulina is a great addition to your daily diet, even more if you are vegan or vegetarian. It is one of the most nutrient dense food on Earth and is a great source of highly usable protein, highly absorbable iron, vitamin B1 and calcium. Spirulina is also full of antioxidants and, like other algae, helps the body get rid of heavy metals. Furthermore, it has a very nice side effect, which is being energising. Some people is particularly sensitive to its kick, so it is a perfect ingredient for an energy booster snack.

Ingredients for 25 x 3 cm cookies:

  • 130 gr rice flour (it gives the cookies a nice texture and is naturally gluten free)
  • 65 gr gluten free oats (if you are 100% gluten free go for certified gluten free oats. Otherwise you can use standard organic oats. They are naturally gluten free but can be slightly contaminated as produced and stored with wheat, spelt etc. But nothing major really.)
  • 2 teaspoon of baking powder
  • 2 tablespoons of spirulina
  • 5 tablespoons of maple syrup (try this amount and then adjust accordingly if you like it sweeter)
  • 3 tablespoons of Olivocracy #FOUR
  • 3 tablespoons of water.
  • a pinch of salt



  • Preheat the oven to 170℃
  • Process the oats for 15 seconds so that most of it will be ground but you still have some whole oats.
  • Mix the dry ingredients in a salad bowl (oats, rice flour, spirulina, baking powder and salt). We always recommend you sift baking powder as it distributes more evenly.
  • Add oil and water gradually and equally distributed and knead with your hands until the dough is slightly compact, but not too much. Even if it seems that it does not come together, it will when you do small walnut-sized balls in your hands. You might need to add a tablespoon of water but mind the dough does not get sticky.
  • Put the dough balls on an oven tray with parch paper and then flatten with a tablespoon.
  • Cook for 15 minutes.
  • Cool and enjoy with any kind of tea or coffee replacement (barley, chicory etc.)

We are literally loving them at mid-morning after having a smoothie for breakfast or in the afternoon, when the lunch fuel is gone and the dinner is still too far!

Lots of OliLove!






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