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These gluten-free and refined sugar–free mint chocolate-chip cookies will disappear from the plate faster than Dasher in a blizzard. Don’t get scared off by the spinach — you’ll just use it to make a totally natural food coloring. (The actual leaves stay out of the cookies.) Even the Grinch would be tickled pink to receive a plate of these!
1 cup tightly-packed spinach (frozen is OK! — and don’t worry, this spinach is just used to make natural food coloring)
1/2 cup water
1/2 cup softened butter or ghee
1/2 cup monk-fruit sweetener
1 large egg
1 tsp. vanilla extract
1 tsp. peppermint extract
1 cup all-purpose gluten-free flour
2 tsp. cornstarch
1 tsp. baking powder
1/4 tsp. salt
4 tbsp. sugar-free chocolate chips (or more, if you like)
1. Preheat oven to 350°F.
2. Boil spinach and water in saucepan.
Once softened, transfer to a small food processor and puree until smooth. Strain into a bowl and keep the green water. (Add the greens to a smoothie later!)
3. Use an electric mixer to beat the butter and monk-fruit sweetener in a mixing bowl until fluffy. Add egg, vanilla extract, peppermint extract, and 1/4 cup of the spinach water. Mix until thoroughly combined. It may be a bit soupy from the water.
4. In a separate bowl, combine flour, cornstarch, baking powder, and salt. Then, slowly add flour mixture into butter mixture until a wet dough is formed. Add in (at least) 3 tablespoons of chocolate chips.
5. Line a cookie sheet with parchment paper. Then scoop out 1 tablespoon-sized balls and press onto sheet until 1/2-inch thick. Press leftover chocolate chips on top.
6. Bake for about 12-14 minutes until edges turn lightly brown.
7. Cool completely before leaving out with milk for Santa — or the Grinch!
Adapted from Food Faith Fitness.