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Home » Recipes » Breakfast » Oatmeal Chocolate Chip Spinach Cookies

Oatmeal Chocolate Chip Spinach Cookies

By Taesha Butler June 30, 2020 (Updated December 31, 2022) 23 Comments

Servings24 cookies
Prep Time10 mins
Cook Time13 mins
Jump to Recipe
5 from 7 votes

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 Green Smoothie Muffins
  • Kid-Friendly Vegan Spinach Muffins
  • Chocolate Waffles (with veggies)
  • Banana-Spinach Pancake Pizza {Paleo}
  • Oatmeal Green Smoothie Waffles
Oatmeal spinach cookies on a cooling rack with 4 cookies stacked on top of one another. A glass of milk is in the distance.
Print Recipe
5 from 7 votes

Chocolate Chip Spinach Cookies

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!
Prep Time10 mins
Cook Time13 mins
Course: Dessert
Cuisine: American
Keyword: breakfast cookies, gluten free cookies, healthy cookies, hidden veggies, oatmeal cookies, spinach cookies
Servings: 24 cookies
Calories: 75kcal
Author: Taesha Butler

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

*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

Nutrition

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

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!

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Filed Under: Breakfast, Desserts, Vegetarian Tagged With: spinach

Previous Post: « Blueberry Spinach Smoothie
Next Post: Cheesy Cauliflower Nuggets »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Rachel

    June 30, 2020 at 7:42 pm

    5 stars
    Yum! These came out great and taste like banana bread to me. Can’t taste the spinach at all!

    Reply
  2. Rachelle & Kylie Clark

    July 7, 2020 at 5:50 pm

    LOVE THEM & so does my 3 year old daughter 🙂 yay

    Reply
  3. Rachelle & Kylie Clark

    July 7, 2020 at 5:51 pm

    5 stars
    LOVE THEM & so does my 3 year old daughter 🙂 yay

    Reply
    • Taesha

      July 7, 2020 at 5:54 pm

      Yay! I am so glad!

      Reply
  4. Katie

    July 20, 2020 at 3:16 pm

    These are great! My 2 year old eats them and calls them cookies so that’s all I need 🙂

    Reply
    • Taesha

      July 20, 2020 at 3:57 pm

      Yay! Thats such a win!

      Reply
  5. Yocheved

    July 30, 2020 at 5:33 pm

    Can I use quick oats for this recipe?

    Reply
    • Taesha

      July 30, 2020 at 5:39 pm

      I haven’t tried but it might work!

      Reply
  6. Ellen

    August 5, 2020 at 10:03 am

    5 stars

    Reply
  7. Jenn

    October 24, 2020 at 3:01 am

    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…

    Reply
    • Taesha

      October 24, 2020 at 3:53 pm

      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!

      Reply
    • Sandra

      June 8, 2021 at 3:26 pm

      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.

      Reply
      • Taesha

        June 8, 2021 at 5:43 pm

        Great tip!

        Reply
  8. Heather @ Fit Mama Real Food

    February 4, 2021 at 1:54 pm

    5 stars
    Loved making these with my kids, and eating them! Winner of a recipe

    Reply
    • Taesha

      February 4, 2021 at 7:16 pm

      I am so happy you enjoyed them, Heather!

      Reply
  9. Mo

    December 24, 2021 at 11:07 pm

    5 stars
    I made these with dried cranberries for a veggie loaded Xmas treat! They came out perfect! Thank you

    Reply
  10. Peyton

    January 12, 2022 at 2:17 am

    Do i have to add the banana/applesauce in the cookies or is it needed for the taste and/or consistency of the cookie?

    Reply
    • Taesha Butler

      January 12, 2022 at 12:41 pm

      The bananas/applesauce are needed for moisture and sweetness. I wouldn’t not suggest skipping it.

      Reply
      • Peyton

        January 12, 2022 at 9:54 pm

        Ok good to know, thank you for your help :]

        Reply
  11. Benita

    March 1, 2022 at 9:40 am

    If I freeze a batch, how do you recommend thawing for consumption?

    Reply
    • Taesha Butler

      March 1, 2022 at 12:14 pm

      I would leave them on the counter overnight to thaw!

      Reply
  12. rachel

    April 12, 2022 at 10:44 pm

    Do you think I could shape them a little on the pan before baking… I am searching for a green cookie to bake into a baby yoda. Let me know what you think.

    Reply
    • Taesha Butler

      April 13, 2022 at 3:10 pm

      Hi Rachel! Unfortunately, no. You need a cookie recipe more like a sugar cookie and this cookie is more a batter and can’t be shaped really.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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