Santa’s Gluten-Free Mint Chocolate-Chip Cookies

Even the Grinch would be tickled pink to receive a plate of these yummy, refined sugar–free treats!

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  

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