These Oatmeal Chocolate Chip Spinach Cookies are soft, chewy and a delicious way to get greens in! Made with rolled oats, they’re easy to make gluten free and are naturally dairy-free. Kid-approved and the perfect healthy dessert, snack or even breakfast cookie!

Oatmeal Chocolate Chip Spinach cookies cooling on a cooling rack with a measuring cup of chocolate chips on the side.

Oatmeal Chocolate Chip Spinach Cookies

I have been giving away these cookies like hot cakes, TNNers.

  1. To keep me from eating all of the batches I’ve made in perfecting this recipe. Because even those developing batches were goooooooddd.
  2. To get some reflection from other friends (with kiddos!) on how these cookies went over. Because I know green cookies can raise a few eyebrows and wanted to make sure i wasn’t getting too out-of-the-box on this whole veggie-loading thing.
  3. Sharing is caring, folks!

And the feedback on these green spinach cookies from my friends and family has been nothing but love!

A 4 step process shot of how to make spinach cookies. The first image is of the dry ingredients in a blender before blending. The second image is after they are blended into a flour. The third image is of the wet ingredients plus spinach in the blender before blending. The fourth image is after it has been pureed.

“Hey thanks for those cookies! Brought them as a snack for the beach and the whole bag was eaten in the car on the way there! Kids loved them!” one friend texted me.

Another friend’s toddler kept trying to grab the cookies off the counter.

And my own daughter has made these cookies her snack of choice as of late! And she is 100% my most honest tiny food critic. So when she loves a veggie-loaded recipe, I know the likelihood of it being a hit with your family is pretty good!

Spinach cookies might be a bit out of the box, but they are a new thing that needs to happen in your life! If you love my oh-so-popular, toddler-lovin’ Oatmeal Green Smoothie Muffins for breakfast, then these Oatmeal Chocolate Chip Spinach cookies will be your new favorite dessert!

A 4 step image of how to make spinach cookies. The first image shows wet ingredients being poured into a bowl with the dry. The second image shows someone mixing them together. The third image shows the batter with chocolate chips and rolled oats n top, before be folded in. The fourth is of the cookies portioned out on a baking tray.

Suggested adaptations for chocolate chip spinach cookies.

  • Make them allllll chocolate. Add 1/4 of a cup unsweetened cocoa powder to the batter and up the sweetener to 1/3 of a cup and mask the green color in some fun double chocolate cookies!
  • Reduce the amount of spinach. If your family is iffy on greens or is still getting used to veggie-loading, consider reducing the spinach in these cookies to help ease them into green baked goods!
  • Replace the chocolate chips with raisins.
  • Omit chocolate chips all together.
  • Replace mashed banana with unsweetened applesauce.
  • Mix everything in your blender. If you have a high-speed blender like a Vitamix or a Blendtech (affiliate links), you can load everything into the blender (except chocolate chips and 1/2 cup rolled oats) and blend on high until smooth and fold in the chips and oats at the end.

Made these oatmeal chocolate chip cookies but now you have leftover spinach? Check out How to Store Spinach (and keep it fresh all week long).

Other spinach-loaded recipes that you are going to love…

Oatmeal spinach cookies on a cooling rack with 4 cookies stacked on top of one another. A glass of milk is in the distance.
5 from 8 votes

Chocolate Chip Spinach Cookies

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Cuisine: American
Course: Dessert
These Oatmeal Chocolate Chip Spinach Cookies are soft, chewy and a delicious way to get greens in! Made with rolled oats, they’re easy to make gluten free and are naturally dairy-free. Kid-approved and the perfect healthy dessert, snack or even breakfast cookie!


  • 2 1/2 cups rolled oats, divided (make sure they are certified gluten free if that is important)
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking powder, aluminum-free suggested
  • 1 tsp ground cinnamon
  • 2 large eggs, room temperature
  • 1 tablespoon avocado oil or melted coconut oil
  • 1/4 cup maple syrup or honey
  • 1 cup loosely packed spinach
  • 1 cup mashed banana, or unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chocolate chips (+ more for sprinkling on top if desired)**


  • Preheat your oven to 350 ℉ and line 2 large baking sheets with parchment paper or silicone baking mats.
  • In your blender, combine 2 cups oats, salt, baking powder and cinnamon. Pulse until mixture resembles a flour. Pour into a medium bowl and set aside
  • In your now empty blender, combine mashed banana, spinach, eggs, oil, syrup/honey and vanilla. Blend until smooth and spinach is pureed.
  • Pour the spinach mixture from the blender into the bowl with the oat flour mixture. Stir until batter has an even consistency.
  • Fold in last 1/2 cup of rolled oats and chocolate chips.
  • Using a heaping tablespoon or cookie scoop, portion the batter out onto the prepared baking sheets. Use the back of the spoon or scoop to gently spread out batter into a circle shape.
  • Top with extra chocolate chips if desired.*
  • Bake for 12-14 minutes or until cookies are slightly golden on the edges. Remove from oven and allow to cool.
  • Enjoy immediately or cool completely and store in an air-tight container in fridge for up to 5 days or in freezer for a month.


*nutritional information calculated without additional chocolate chips for topping.
** chocolate chips often contain dairy. If dairy-free is important, be sure to select a dairy-free brand
Serving: 1cookies, Calories: 75kcal, Carbohydrates: 12g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 35mg, Potassium: 132mg, Fiber: 1g, Sugar: 4g, Vitamin A: 146IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg