Spinach Cookies

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4.93 from 14 votes

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These Spinach Cookies are healthy banana oatmeal cookies with an extra boost of green from fresh spinach!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/spinach-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 91.6kcal

Author: Carine Claudepierre

Equipment

Ingredients

1 cup Fresh Baby Spinach Leaves loosely packed (note 1)
½ cup Mashed Banana about 2 small bananas
3 tablespoons Maple Syrup (note 2)
¼ cup Peanut Butter (Unsalted) (note 3)
1 teaspoon Vanilla Extract
1 cup Quick Oats certified gluten-free if needed (note 4)
1 teaspoon Baking Powder

Optional

⅓ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil to prevent the cookies from sticking to the paper. Set it aside.
Peel, mash the bananas and measure 1/2 cup. Precision is important to prevent the cookies from being too soft.
Place the banana puree in the bowl of your food processor along with baby spinach leaves, peanut butter, maple syrup, and vanilla extract.
Using the S blade attachment, blend at high speed until the batter is fully combined and the spinach pulse into tiny pieces.
Transfer the batter into a mixing bowl and add in the quick oats and baking powder.
Stir until the batter is consistent, it should be wet, but it should not run out if you scoop out a dollop on the cookie sheet. If the batter is too runny, stir in an extra 1/4 cup of quick oats.
Stir in chocolate chips if desired.
Use an ice cream scoop maker to scoop about 1 tablespoon of cookie dough from the bowl and release them on the prepared cookie sheet.
Repeat, leaving half a thumb of space between each cookie.
Slightly wet your fingers and gently press the top of the cookies.
Bake for 12-15 minutes in the center rack of your oven until the sides of the cookies are golden brown.
Cool down on a rack and store in an airtight container in the fridge for up to 4 days or freeze and thaw at room temperature the day before.

Notes

Note 1: I didn't try the recipe with frozen spinach, and therefore I don't recommend this option.

Note 2: Any liquid sweetener works like agave syrup, or coconut nectar. Don't use a granulated sweetener.

Note 3: Any nut butter or seed butter can replace peanut butter, including sunflower seed butter and almond butter.

Note 4: Quick oats work the best. Old-fashioned oats make the cookies coarse and dense.

Note 5: This recipe requires a food processor to pulse the spinach into tiny pieces. The volume of wet ingredients is too small to use a blender. The mixture wouldn't blend very well, so use a food processor for the best results.

Nutrition