This recipe uses yummy cold-pressed coconut oil, rich pecans and exotic flours like chestnut and amaranth flakes. It is high in protein, vitamin B and minerals. Brown sugar keeps them sweet and coconut flakes add more goodness. Sprinkled with the superfood spirulina, a mineral-rich algae in podwer form, this is the ultimate hippy/vegan bliss bikky.


  • 1/2 cup coconut oil, cold-pressed

  • 1/2 cup brown sugar

  • 1 egg

  • 3/4 cup chestnut flour

  • 1/4 cup amaranth flakes

  • 3 tbsp coconut flakes

  • 1/2 cup pecans

  • 1-2 tsp spirulina powder


  • 1.

    Mix together oil, sugar and egg.

  • 2.

    Add the flour and amaranth flakes.

  • 3.

    Fold in the pecan nuts and coconut flakes.

  • 4.

    Spoon balls of cookie mixture onto an oven tray lined with a baking sheet.

  • 5.

    Bake for about 30 mins at 190C until golden brown.

  • 6.

    Dust with spirulina podwer when cooled.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 265kj
  • Fat Total 20g
  • Saturated Fat 13g
  • Protein 2g
  • Carbohydrate 20g
  • Sugar 9g
  • Sodium 16mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Spirulina goes brown when cooked, so if you want to retain the dramatic dark green powder look which tends to naturally draw in potential tasters, then wait til the cookies have cooled a little before dusting.

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