We don't do artificial food dye in our house...as 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:
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.
Please don't go crazy with the mint extract....it 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.