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!
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Oatmeal Chocolate Chip Spinach Cookies
I have been giving away these cookies like hot cakes, TNNers.
- To keep me from eating all of the batches I’ve made in perfecting this recipe. Because even those developing batches were goooooooddd.
- 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.
- Sharing is caring, folks!
And the feedback on these green spinach cookies from my friends and family has been nothing but love!
“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!
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.
Other spinach-loaded recipes that you are going to love…
- Oatmeal Green Smoothie Muffins
- Kid-Friendly Vegan Spinach Muffins
- Chocolate Waffles (with veggies)
- Banana-Spinach Pancake Pizza {Paleo}
- Oatmeal Green Smoothie Waffles
Chocolate Chip Spinach Cookies
Ingredients
- 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)**
Instructions
- 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.
Notes
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Yum! These came out great and taste like banana bread to me. Can’t taste the spinach at all!
LOVE THEM & so does my 3 year old daughter 🙂 yay
LOVE THEM & so does my 3 year old daughter 🙂 yay
Yay! I am so glad!
These are great! My 2 year old eats them and calls them cookies so that’s all I need 🙂
Yay! Thats such a win!
Can I use quick oats for this recipe?
I haven’t tried but it might work!
Wondering if you have to line the baking tray with parchment paper…I try to avoid
It as it is single use…looking forward to trying these. I love your green muffin recipe…
If you have a silicone baking mat, that would work too! Or grease the cook sheet well!
Also, I love that you are mindful of the single use stuff! I use the brand If You Care because it is compostable, but less waste is always better!
When baking cookies, I reuse the parchment paper several times before tossing it out. As long as it doesn’t have anything unusual on it for the next batch of cookies it gets used again. I just roll it up and put it away.
Great tip!
Loved making these with my kids, and eating them! Winner of a recipe
I am so happy you enjoyed them, Heather!