Mint Chocolate Chip SURPRISE Cookies





Introduction: Mint Chocolate Chip SURPRISE Cookies

About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ...

We don't do artificial food dye in our in zero. I won't even let food in the house if it contains artificial coloring. So, SURPRISE....these cookies are colored with spinach!! I kid you not. I realized a few days ago that I could puree fresh spinach into chocolate chip cookies without it affecting the flavor at all. Brilliant, but I realize that not everyone would be as excited as I am to eat green cookies. Then the genius moment happened, and I created these mint chocolate chip cookies.

These are gluten free and insanely delicious, but if you aren't super into mint, you can leave the mint out and make these plain chocolate chip cookies. They will still be green, but will taste like a regular cookie :)

Step 1: Ingredients

These ingredients make a small batch of cookies....roughly 16 (3 inch) cookies. Double the recipe if you need more:

2 eggs

1 1/3 cups almond flour (loose and fluffy, not tightly packed)

1 cup fresh spinach (tightly packed, push as much as you can into the measuring cup!)

1.5 Tablespoons coconut flour

1/3 cup pure maple syrup

1/4 cup butter, melted

1 teaspoon vanilla extract

1/2 teaspoon mint extract

1/8 teaspoon coarse salt

1/2 cup bittersweet chocolate chips

Step 2: Instructions

1. Preheat your oven to 400 degrees F.

2. Put all of your ingredients (except for the chocolate chips) into a food processor. Process on high until smooth. The batter should be bright green with no lumps. Stop to scrape down the sides of the bowl half way through.

3. Transfer batter to a bowl and stir in the chocolate chips by hand.

4. Using a parchment paper lined baking sheet, scoop your dough onto the sheet leaving space between each cookie for spreading. Bake for 16 minutes.

5. Remove from the pan and cool on a wire cooling rack. Store in the fridge or freezer.

Step 3:

Please don't go crazy with the mint is SUPER strong. If you love mint and want a stronger mint flavor, you can double the amount to 1 teaspoon. But any more than that and the cookies start to taste like toothpaste. Trust me on this one.



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    I actually wasn't aiming for was just a happy accident. I was really using the spinach to make the cookies healthier, and they ended up bright green! :)

    These look fabulous! Glad to see R2-D2 and BB-8 also approve.

    What about using mint chocolate chips?

    2 replies

    I've never seen mint chocolate chips before!? They would definitely work. I use bittersweet because they have less sugar. I have successfully trained A's palate to prefer only dark chocolate :)

    Also might be interesting to add chopped pistachios.

    I love this so much! I'm genuinely giddy right now after reading this.

    I will definitely have to try this. I make 'green' muffins packed with spinach but they taste like banana bread because they also have bananas! Good for you for not allowing/eating artificial colorings! They are so nasty.

    1 reply

    I make the green banana muffins too!! The more vegetables I can get in my kid the better :)

    P.S. I love your etsy shop!!

    I love sneaking veggies into things, gotta try this!

    1 reply

    Me too....I am like a veggie ninja! Sweet potato is another one of my favorites to mix in :)