Butterfly Pea Cookies

All-natural butterfly pea flower powder gives these cookies a lovely blue hue that's too cute to resist. They're crispy, delicious, 100% vegan, and a breeze to make!

Butterfly Pea Cookies (Vegan)

Info

Nutrition per serving
NutrientAmountRDA
Net Carbs35.3 g12.8%
of which Sugars14.1 g15.7%
Fibers2.7 g9.5%
Fats24 g37%
of which Saturates14.4 g72%
of which Omega 30 g0.6%
Proteins5.3 g11.6%
Calcium117 mg11.7%
Vitamin A6 mcg0.9%
Vitamin C0 mg0%
Iron1 mg6.8%
Potassium155 mg4.4%
Sodium92 mg4%
Cholesterol0 mg0%
Kcal379 18.9%
Macro split
  • net carbs 52%
  • sugars 21%
  • fats 36%
  • saturates 21%
  • proteins 8%
  • fibers 4%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
KCAL
379 per serving
TIME
30m
HEALTH

Today we want to show you how to use butterfly pea powder to prepare these pretty blue cookies. They're crispy, colourful, and delicious — we're sure you'll love them so much you'll come back for more!

Butterfly pea powder is an all-natural blue powder made from pulverised dried butterfly pea flowers.

Also known as blue pea or Asian pigeonwings, butterfly pea is a vibrant blue flower native to South and Southeast Asia.

The flowers contain lots of blue pigments, called anthocyanins, which are also powerful antioxidants!

You can find culinary butterfly pea as dried flowers or a fine blue-violet powder. They should be available at your local Asian food store, or you can easily find them online.

Butterfly pea powder is the go-to choice for these blue cookies, as you can easily mix it with the other ingredients.

A teaspoon of the powder is enough to give the cookie dough a vibrant blue hue, but you can also increase or decrease the quantity to get a lighter or darker shade of blue. So, have fun with it!

As for the other ingredients, we used coconut oil and plant-based milk instead of the classic butter and cow milk.

This means these blue cookies are dairy-free, egg-free, and 100% vegan — perfect for everyone to enjoy!

We'll also give you the option to make the cookies sugar-free using zero-calorie erythritol, a safe and natural sweetener we use in many of our sugar-free recipes.

In our recipe, we rolled out the cookie dough thinly to get light and ultra-crispy cookies. Feel free to make them thicker and pepper them with white chocolate chunks to get classic soft cookies!

Just don't cook them for too long, so you won't affect the final colour. Super precise recipe instructions are below, so just follow along without worries!

And if you're looking for more delicious recipes with butterfly pea powder, try these blue chia pudding, butterfly pea cake, and blue latte!

Ingredients

Adjustments
Serves
Measuring System
Self-Raising Flour150 g
Almond Meal75 g
Caster Sugar (or sugar-free erythritol)80 g
Coconut Oil (at room temperature)100 g
Butterfly Pea Powder1 tsp
Plant-Based Milk (oat, coconut, or almond milk)60 mL
Almond Extract (optional)1/2 tsp

Step 1

Mix self-raising flour with almond meal, sugar, and a pinch of salt in a bowl.

You can swap sugar with zero-calorie erythritol for a sugar-free option.

Then, add in the coconut oil, softened at room temperature, and rub it with the flours using your fingertips until you have a crumbly, sandy mix

mixing flour with almond meal and coconut oil

Step 2

Whisk butterfly pea powder with plant-based milk (we used coconut drink) in a small cup or jug until it's completely dissolved and you have no lumps.

At this point, tip in the almond essence if you're using it.

butterfly pea powder mixed with milk

Step 3

Now, add the butterfly pea milk to the flour mix and work all into a blue cookie dough.

Roll the dough into a ball, wrap it with cling film, and let it chill and harden in the fridge for 15 minutes.

This way, it will be easier to roll out and cut into cookies.

blue cookie dough with butterfly pea powder

Step 4

Now, use a rolling pin to roll out the cookie dough over a sheet of baking paper.

Make sure the dough is about 4mm thick.

If you make it thicker, the cookies will be softer. Thin cookies, instead, will be crunchy and crispy.

Next, cut out the cookies with a 6 cm (2.3 inches) round cookie cutter dusted with a little flour.

cut out blue cookies

Step 5

Transfer the prepared cookies over a baking tray lined with parchment paper.

Then, gather any dough scraps, roll them back into a ball, and repeat step 4 until you have used all the dough.

If the dough becomes too soft to handle, put it back in the fridge to chill and set for 5-10 minutes.

Place the tray with the blue cookies in the fridge while you heat the oven to 180°C (355°F).

blue butterfly pea cookies on a baking tray

Step 6

Bake the butterfly pea cookies at 180°C (355°F) for 6-7 minutes.

You need to bake the cookies for a little less than what you would usually do because you don't want them to brown and change colour.

As soon as the bottom of the cookies starts to brown, remove the cookies from the oven.

Carefully transfer them onto a wire rack with the help of a spatula and let them cool down completely.

Don't worry if the cookies feel soft to the touch now that they're hot; as they cool down, the cookies will harden and crisp up nicely.

Enjoy these wonderful vegan butterfly pea cookies with a hot mug of butterfly pea latte!

baked butterfly pea cookies

Tips

You can decorate these pretty butterfly pea cookies with our sugar-free icing glaze if you like. Or you can make sandwich cookies filling them with our sugar-free papaya jam or vegan passion fruit curd.