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Gluten Free Mint Chocolate Chip Sugar Cookies - These healthy sugar cookies are SO soft and chewy that you will never believe they're sugar free, naturally colored and only 90 calories and 4 SmartPoints! Perfect for Christmas! | Foodfaithfitness.com | @FoodFaithFit

Peppermint gluten free chewy sugar cookies recipe

This healthy peppermint gluten free chewy sugar cookies recipe is SOFT and sweet you'll never believe they're sugar free and naturally colored!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 20 Cookies
Calories 91kcal
Author Taylor


  • 1 Cup Spinach, very tightly packed
  • 1/2 Cup Water
  • 1/2 Cup Butter or Ghee, softened to room temperature
  • 1/2 Cup Monkfruit
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1 tsp Peppermint extract
  • 1 Cup Gluten free all purpose flour (180g)*
  • 2 tsp Cornstarch
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 4 Tbsp Mini dairy-free chocolate chips, divided


  • Line two cookie sheets with parchment paper and set aside. Additionally, heat the oven to 350 degrees.
  • 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.
  • Using an electric mixer, beat together the butter (or ghee) and monkfruit in a large mixing bowl until it’s light and fluffy. Then add in the egg, vanilla extract, peppermint extract, and 1/4 cup of the green water, discarding the rest. Beat  well mixed - it will be soupy from the green water.
  • In a separate ,medium sized 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 Tbsp of the chocolate chips.
  • 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.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to completely cool.



*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!


Calories: 91kcal | Carbohydrates: 9.5g | Protein: 1.1g | Fat: 5.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.4g | Cholesterol: 21.7mg | Sodium: 35mg | Potassium: 4.9mg | Fiber: 0.4g | Sugar: 1.6g | Vitamin A: 190IU | Calcium: 2mg | Iron: 0.2mg