With only 4-ingredients, these Spinach Cookies are easy to make and a nutrient-dense treat for kids. I created this recipe with my toddler in mind. I was looking for a nutrient-dense cookie recipe that also included a leafy green. I couldn’t find one so I decided to create my own.
When trying to come up with the ingredient’s list, I knew I wanted minimal ingredients and for spinach to be a part of it. At the same time, I was trying to figure out how to make it flavorful with those limitations. I had almond flour in my refrigerator and decided to experiment with that. I love how nutritious almonds are, and I enjoy the great flavor it adds to my baked goods. Therefore, I thought it might be a great addition, and it was! I love the flavor (and nutrients) almonds add to these cookies. Additionally, I wanted to incorporate some sweetness to my recipe but not too much. As a result, I added some pure maple syrup and avocado oil for some healthy fats. After many attempts, this is the recipe I came up with.
Might I add, I was soooo excited with the final outcome in that not only did the cookies bake well and hold their shape but also because my son really enjoyed them.
I hope you will give this recipe a try and will enjoy these cookies as much as we have!
List of Ingredients:
Almond flour, maple syrup, spinach, and avocado oil.
Step-By-Step Instructions
Add the almond flour and spinach (washed and dried well) to a food processor and blend until the spinach is mostly broken down, while stopping to scrape down the sides a couple of times.
Transfer the spinach mixture to a bowl and set it aside.
To a separate small bowl, combine the oil and maple syrup. Mix in a whisking motion to combine.
Add the oil mixture to the spinach mixture. Mix with a fork until the mixture starts to come together. The mixture should stick together when pressed between your fingers.
Use a 1.5 tablespoon-sized cookie scoop to transfer some of the cookie mixture to the palm of your hand. Squeeze the cookie a couple of times in the palm of your hand.
Then, start to form the cookie into a round disc. Keep in mind, there aren’t any leveling agents in these cookies, therefore the cookies will not puff or rise. As a result, I like to maintain some thickness in my cookies (right picture, that’s how thick I kept my cookies).
Transfer the cookies to a baking sheet lined with unbleached parchment paper. Bake in a preheated 350F oven for about 12-15 minutes or until the cookies are done and the bottoms are golden brown.
Allow to cool slightly, for about 5 minutes.
Then, transfer to a wired rack to cool completely.
Enjoy once cooled or keep in an airtight container. I like to store mine in the refrigerator.
Spinach Cookies served here with pears, mandarins and a side of my Easy Apple Pear Spread .
Note: for younger children, dice fruit appropriately or serve with soft mashable foods.
Spinach Cookies served in Sandwich form with my Easy Apple Pear Spread.
Spinach Cookies Video Tutorial:
Spinach Cookies
With only 4-ingredients, these Spinach Cookies are easy to make and a nutrient-dense treat for kids (and adults). These cookies are also great when paired with blueberry chia jam, a fruit compote, or with your favorite jam/spread.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: about 9 cookies 1x
Ingredients
- 1 and 1/2 cups of almond flour
- 1 cup packed spinach, washed and thoroughly dried
- 2 tablespoons maple syrup
- 2 tablespoons of oil, I used avocado oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- To a food processor, add the almond flour and the spinach (making sure the spinach is dry). Pulse or blend until the spinach is cut into fine pieces, stopping to scrape down the sides a few times. Note: be sure to not over-mix as the mixture might start to become wet. Blend until the spinach is mostly broken down (as shown in the picture above).
- Transfer the almond flour/spinach mixture to a bowl and set it aside. The dry ingredients are ready.
- To prepare the wet ingredients, add the oil and the maple syrup to a small bowl. Using a fork, whisk the 2 ingredients together until combined. Add the oil/maple syrup mixture to your dry ingredients.
- Stir with a fork or a spoon until the mixture forms coarse crumbs and sticks together when pressed between your fingers (don’t over-mix. I’ve found that the batter can become wet if over-mixed).
- The mixture should stick together when pressed between your fingers and should not fall apart.
- Line a baking sheet with unbleached parchment paper. Using a tablespoon measure or a cookie scoop, add 1 1/2 tablespoons of the cookie mixture in your hand. Squeeze the cookie mixture a couple of times to help the mixture stick together.
- Form the cookies into rounds/discs or to your desired thickness.
- There aren’t any leveling agents in these cookies, therefore, these cookies will not puff or rise when baked. As a result, the thickness of the cookies depends on how they are formed.
- Bake for 12-15 minutes (depending on the size of the cookies) or until they are done and the bottoms of the cookies start to turn a golden-brown color.
- Allow them to cool slightly for 5 minutes on the baking sheet then transfer them to a wired rack to cool completely. Enjoy.
Notes
Store the cookies in an airtight container in the refrigerator.
