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White Chocolate Cookie Recipe with Sea Spaghetti

White Chocolate Cookie Recipe with Sea Spaghetti

White Chocolate Cookie Recipe with Sea Spaghetti

Difficulty: Medium


Prep time


Cooking time



This white Chocolate Cookie Recipe with Sea Spaghetti produces a vanilla-honey, moist chewy deliciousness. The addition of sea spaghetti adds nutrients such as iodine and calcium. Makes 16-30 cookies, depending on the size you choose.


  • 8-10g rehydrated sea spaghetti (for about 10 minutes in enough warm water to cover it)

  • 55g butter

  • 2 large tablespoons of runny honey

  • 2 tablespoons of pear concentrate

  • 1 teaspoon vanilla extract

  • juice of 1 lemon

  • 1 egg, beaten

  • 106 spelt flour

  • 160g ground almonds

  • 1 teaspooon baking powder

  • 125g white chocolate, roughly chopped

  • 85g flaked almonds


  • Prepare the sea spaghetti – place in a small saucepan with a little of the soaking water, cover and simmer for 10 minutes or until soft.
  • Remove and chop finely. Put into a mixing bowl (reserving the soaking water) and use the saucepan to melt the butter.
  • Preheat oven to 180C. Grease baking trays.
  • Add honey, pear, vanilla extract and lemon juice to the spaghetti. Mix well. Add melted butter and egg.
  • Mix flour, ground almonds and baking powder together in another bowl and fold into the sea spaghetti mixture. Add a little of the reserved soaking water if the dough is too stiff
  • Stir in the white chocolate and flaked almonds. Dollop spoons of the mixture onto a baking tray and bake for 10 minutes. If you are opting for larger cookies, it may need a bit longer.
  • Allow to cool on the baking tray.


  • Tip: If you find the lemon flavour too strong use the 60ml of the soaking water instead of lemon juice

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