Chocolate Spinach cookies are so delicious, no one will know they’re better for you. Packed with whole grains, healthy fats, and even
Before I had my first son, I preferred vanilla over chocolate. I know, crazy.
Spinach Cookies: a Better For You Guilty Pleasure
Like the width of my hips and my patience level, this aversion was totally shattered with my first pregnancy.
Now, I am a reformed chocolate lover. (I also have an unhealthy love for huge, greasy cheeseburgers now but that’s neither here nor there.) So when I woke up a few weeks ago craving soft chocolate cookies, I knew there was nothing to be done but make them.
Enter: chocolate spinach cookies. These treats are here to remind you that not everything delicious needs to be bad for you.
Tips for making spinach cookies
- I use spinach puree in this to add an extra dose of fiber, vitamins
andnutrients. If you don’t have or don’t want to use it, you can sub in some Greek yogurt or 1/4 cup of more coconut oil.
- When serving my kids, I use refined coconut oil. It might not have the same benefits, but the strong taste isn’t there which my kids like better.
- If you don’t like coconut oil, feel free to use butter, olive oil, or another oil of choice.
- You can learn how to make oat flour here. If you’d like to skip it, just sub in an equal amount of normal flour.
Mix-In Ideas for chocolate spinach cookies
Here I used dark chocolate chips. We always have them on hand. I like the Ghiradelli bittersweet blend. You can use other mix ins, though – here’s a few I think would be great:
- White chocolate chips and dried cranberries
- Peanut butter chips
- Butterscotch chips
- Mini marshmallows and graham cracker chunks
Chocolate Spinach Cookies
Packed with oats, oat flour, spinach puree, and coconut oil, you’d never think these were addictively good. Let’s just say, make sure you have someone to share with when making these. They’re admittedly less healthy when you eat the whole tray yourself.
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Chocolate Spinach Cookies
Chocolate Spinach cookies are so decadent, no one will know they’re better for you. Packed with whole grains, healthy fats, and even a little veggies, you can even eat these for breakfast. This spinach dessert is perfect any time of day and super simple to whip together.
- 4 tablespoons coconut oil melted
- 1/2 cup spinach puree
- 2 eggs
- 2/3 cup maple syrup
- 1 cup flour
- 1 cup old fashioned oats
- 1/2 cup oat flour
- 2/3 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 heaping cup of dark chocolate chips or more to taste
- Preheat the oven to 350.
- In a large bowl, combine together the dry ingredients. Set aside.
- Whisk together the wet ingredients until well combined.
- Fold the wet into the dry ingredients until just combined, being careful not to over mix.
- Scoop onto a cookie sheet lined with parchment paper using a large spring-loaded cookie scoop.
- Bake for 10 minutes. The centers will be just set and might look underbaked.
- Cool for 5 minutes on the cookie sheet before removing.
- You can substitute Greek yogurt with the puree if needed.
- Try other mix ins as well – walnuts or white chocolate chips would be great.
- Under bake these cookies just a bit to ensure they’re not dry.
- Spoon the oats into the measuring cup the same way you would when measuring flour rather than scooping from the canister. This ensures they will not be dry.
- If you want to skip the oat flour, just sub in with normal flour.
Got a picky eater?
My kids eat their veggies every day without complaining. Want my secret?
Grab the Outsmart your Picky Eater cheat sheets to get the inside scoop on how to add veggies to food your kids already love.