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.