This healthy peppermint gluten free chewy sugar cookies recipe is SOFT and sweet you'll never believe they're sugar free and naturally colored!
Place the spinach and water into a medium pot and bring to a boil on high heat. Once boiling, transfer the water + spinach into a SMALL food processor (mine is 3 cups) and puree until smooth. Strain into a small bowl and set the green water aside, discarding the chunky spinach.
Use a cookie scoop to drop the dough onto the prepared cookie sheet, in lightly heaping 1 TBSP sized balls, pressing out about 1/2 inch thick. Press the remaining chocolate chips into the tops of each cookie.
Bake until they are just set, and the edges just begin to harden, and turn lightly brown** about 12-14 minutes.
*I used Pillsbury brand and I recommend doing the same. And, as always, make sure you weigh your flour to ensure accurate results.
** The cookies will feel very soft and underdone, but they firm up a lot once cooled. You don’t want to over-bake them, as you want them thick and chewy!