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Spinach banana cookies ready to bake
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5 from 6 votes

Chocolate Chip Spinach Cookies

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!
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 cookies
Author: Lily Payen

Ingredients

  • 1 overripe banana (with several brown spots)
  • 1 ¼ cups almond flour
  • ½ cup spinach, packed
  • ½ tsp ground cinnamon
  • ¼ cup chocolate chips (optional) reserve some to sprinkle on top
  • ½ tbsp maple syrup (optional for added sweetness)

Instructions

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Blend the banana, spinach, and cinnamon together until smooth.
  • 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.
  • Scoop out tablespoon-sized balls and flatten. Place the cookies on a parchment paper lined pan.
  • Bake at 350 degrees F for 10-12 minutes, or until the edges are slightly brown.

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.

Nutrition

Calories: 93.99kcal | Carbohydrates: 7.4g | Protein: 2.8g | Fat: 6.69g | Saturated Fat: 0.96g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Trans Fat: 0.01g | Cholesterol: 0.56mg | Sodium: 3.64mg | Potassium: 42.54mg | Fiber: 1.67g | Sugar: 3.96g | Vitamin A: 132.15IU | Vitamin C: 1.23mg | Calcium: 31.41mg | Iron: 0.55mg