Chickpea Flour Spirulina Keto Chip Cookies

Low Carb Vegan Recipe

As the song goes, ‘so let’s get down to business….’

Preheat the oven to 400°F (or 205°C).

Keep handy:

• 1 cup (or more, you decide) vegan keto chocolate chips (yes, these exist!)

In a larger bowl, whisk together the dry ingredients:

• 2 cups chickpea flour
• 1 tbsp baking powder
• 1/2 teaspoon salt
• ~1/2 cup Stevia
• 1 tablespoon of Spirulina

In a smaller bowl, whisk together the wet ingredients:

• 1 cup nondairy milk
• 1/4 cup vegetable oil (olive, grapeseed, avocado etc. all work fine)

In an even smaller bowl:

• 1 tablespoon Psyllium husks
• 2 tablespoon flax and chia seed blend
• 6 tablespoons of water (let these become gel-like)

Makes 5 big cookies.

Fold the wet and gelled ingredients into the dry ingredient bowl and mix them together into a batter and add in as many vegan keto chocolate chips as is reasonable.

The batter

The batter, just 15 minutes away from cookie-ness

Ladle your batter out into cookie-sized flattened dollops onto a baking sheet lined with parchment paper, and bake for 15 minutes. Let cool, then eat or freeze for cheat days etc.

The cookies