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Spinach Cookies

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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.

Ingredients

Units Scale
  • 1 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

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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).
  3. Transfer the almond flour/spinach mixture to a bowl and set it aside. The dry ingredients are ready.
  4. 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.
  5. 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).
  6. The mixture should stick together when pressed between your fingers and should not fall apart.
  7. 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.
  8. Form the cookies into rounds/discs or to your desired thickness.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://www.nutritiouskidsfoods.com/spinach-cookies/