Oatmeal Chocolate Chip Spinach Cookies

Here’s another recipe including greens for this month’s Greens Challenge!  These gluten-free, dairy-free and egg-free cookies taste amazing, especially when they are nice and warm, right out of the oven. They are not very green in color, but they do have baby spinach in them and they taste so soft and delicious!  

I adapted this recipe from the Natural Nurturer to make it egg-free and vegan.  Also, click here for Gemma’s Bigger Bolder Baking egg substitute chart. This is a great resource for anyone who has an allergy or sensitivity to eggs or is vegan.

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Ingredients:

• 2 ½ cups gluten-free rolled oats

• ¼ teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 2 tablespoons melted coconut oil or 2 tablespoons avocado oil

• ¼ cup maple syrup

• 1 cup loosely packed spinach

• 2 mashed bananas

• 1 teaspoon pure vanilla extract

• ¾ cup chocolate mini chips

Directions:

1. Preheat oven to 350 F and line baking sheet with parchment paper.

2. In blender, combine 2 cups of oats, salt, baking powder and cinnamon. 

3. Blend until the mixture resembles a flour, then pour into a bowl and set aside.

4. Blend 2 bananas, spinach, oil, syrup and vanilla until smooth.

5. Mix dry and wet ingredients.

6. Mix in the remaining ½ cup of rolled oats and chocolate chips.

7. Roll heaping tablespoons onto the prepared baking sheets. 

8. Bake for 12 minutes.

Bon appétit!