Soft, minty, and full of holiday cheer, these gluten-free sugar cookies are naturally colored with spinach (yes, really!) and completely sugar-free.
Once Thanksgiving fades into a hazy memory of turkey and stuffing, it’s officially time to switch into holiday baking mode. And when it comes to festive treats, these chewy peppermint sugar cookies are at the top of my list. Whether you’re curled up in pajamas with a mug of cocoa or gearing up for a spirited cookie swap, these minty, chocolate-studded cookies bring all the nostalgic joy of the season—without the refined sugar or artificial colors.
In fact, these are more than just a holiday favorite in our house—they’re also my go-to birthday treat. With their thick, chewy centers, crisp edges, and cool peppermint flavor, they’re everything I crave when it’s time to celebrate. And yes, I request them every year.
But don’t let the soft texture and sweet flavor fool you—these cookies are surprisingly wholesome. Made with monk fruit sweetener instead of sugar, gluten-free flour, and naturally tinted green with a bit of spinach (you’d never guess!), they’re a better-for-you indulgence that doesn’t skimp on holiday magic. It feels like a small Christmas miracle: all the cookie joy, none of the crash.
You’ll love the festive flavor, the soft yet crisp texture, and the mini chocolate chips in every bite. But the best part? They’re just as fun to make as they are to eat.
A naturally festive touch
Artificial dyes might be common in holiday treats, but there’s a growing trend toward using real ingredients for vibrant color, without the chemicals. In these cookies, spinach adds a festive green hue that’s totally undetectable in flavor. Just blend it with the wet ingredients and watch the magic happen.
Not into green? There are plenty of natural ways to color your cookies and confections. Beet powder or pomegranate juice can lend a beautiful red or pink tint, turmeric gives a golden glow, and butterfly pea flower turns foods a striking blue or purple, depending on pH.
Of course, if you’re not concerned about color, feel free to skip the spinach altogether—your cookies will still be as minty, chocolaty, and irresistible as ever.
How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature for 3–4 days to keep them soft and chewy. For longer storage, you can freeze the cookies for up to 3 months—just let them thaw at room temp before serving. If you prefer to bake them fresh, the dough can also be frozen in pre-scooped portions and baked straight from the freezer (just add a minute or two to the bake time).
Serving suggestions
Serve these cookies alongside Gluten-Free Almond Flour Shortbread Cookies, Sugar-Free Peanut Butter Cookies, Healthy Oatmeal Cookies, and Chocolate Cookies With Avocado And Peanuts for a festive, better-for-you cookie platter. And don’t forget the Vegan Hot Chocolate!
Ingredients
- 2 1/2 cups spinach
- 1/2 cup water
- 1/2 cup butter or ghee softened to room temperature
- 1/2 cup monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup gluten-free all-purpose flour 180 grams
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons mini dairy-free chocolate chips divided
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- Place the spinach and water into a medium pot over high heat and bring to a boil. Once boiling, transfer the spinach water to a small food processor (mine is 3 cups) and purée until smooth. Strain into a small bowl and set aside, discarding any chunky spinach.
- Using an electric mixer, beat together the butter (or ghee) and monk fruit in a large mixing bowl until light and fluffy. Add the egg, vanilla extract, peppermint extract, and ¼ cup of the spinach water, discarding the rest. Beat until well mixed (it will be soupy).
- In a separate medium bowl, combine the flour, cornstarch, baking powder, and salt. Slow stir the flour mixture into the butter mixture until it forms a slightly wet dough. Stir in 3 tablespoons of the chocolate chips.
- Use a cookie scoop to drop the dough onto the prepared cookie sheets in lightly heaping 1-tablespoon-sized balls, pressing out to about ½ inch thick. Press the remaining chocolate chips into the tops of each cookie.
- Bake until the cookies are just set and the edges just begin to harden and turn lightly brown, about 12-14 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Can these be made with Almond flour instead? I am diabetic.
HI Lisa, I didn;t try but I don’t see why not. You can usually 1:1 between all purpose and almond flour.
Hi Taylor, Instead of the monk fruit can l use coconut sugar and would l need to change the measurements of any of the other ingredients? Thank you in advance.
God bless 🙏
Hi Lisa – Yes, you can use coconut sugar instead of monk fruit, but since coconut sugar is less sweet, you might want to use a bit more—around 2/3 cup. I think no other ingredient changes are needed. Hope that helps! 😊🙏