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These spinach cookies are a soft and chewy treat. They are egg-free, dairy-free, and gluten-free and only take a few minutes to whip up!

I love adding spinach to anything and everything because it is such an easy way to add in an extra boost of nutrition! These spinach cookies taste like soft bites of banana bread and have a natural vibrant green color from the spinach. Your little one’s eyes are sure to light up when they see these bright green treats!

WHAT YOU’LL NEED

Here’s what you’ll need to make these spinach cookies:

• Banana: The main source of sweetness for these cookies. Make sure to use an overripe banana with several brown spots. The riper the banana, the sweeter the cookies!
• Spinach: Nutrient dense powerhouse that naturally colors these cookies.
• Almond Flour: Nutty flour blend that provides moistness and chewiness to the cookies. I like to use the Kirkland brand almond flour.
• Cinnamon: Warm spice for added flavor.
• Optional Ingredients: Chocolate Chips/Maple Syrup: I added chocolate chips to the cookies for a little added sweetness and taste. If you prefer a sweeter cookie, you may also add in a little maple syrup. Taste the mixture before baking and adjust the taste to your liking.

PROCESS

1. Blend the banana, spinach, and cinnamon together until smooth.
2. Pour the spinach banana mixture into a bowl and stir in the almond flour until it is combined.
3. Fold in the chocolate chips until incorporated. You may add a little maple syrup at this point for added sweetness if you desire. Taste the batter and adjust the sweetness as needed.
4. Scoop out tablespoon-sized balls and flatten. Place the cookies on a parchment paper lined pan.
5. Bake at 350 degrees F for 10-12 minutes, or until the edges are slightly brown.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 2 months.

SUBSTITUTIONS

• Almond flour: The almond flour may be replaced with rolled oats, but the texture of the cookies will be more chewy. If using oats, I would suggest starting with ¾ cup and adding an additional 2 tablespoons of peanut butter/seed-based butter to help the cookies bind together.
• Chocolate chips: The chocolate chips may be replaced with raisins, blueberries, or chopped nuts. They may also be omitted altogether for a plain spinach banana cookie!

RECIPE NOTES

• Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
• I love using this nutribullet blender to blend the spinach and banana into a smooth batter.
• I like to use overripe bananas with several brown spots. The riper the bananas, the sweeter the cookies. You may add a little maple syrup to the mixture for added sweetness if you desire.
• If your mixture is too wet to form into balls, stir in a little more almond flour, one tablespoon at a time until you reach the desired consistency.

Here are some other cookie recipes that you may like!

• Peanut Butter and Banana Cookies
• 3-Ingredient Coconut Cookies
• Apple Pie Oatmeal Cookies