SPINACH AND CHOCOLATE CHIP COOKIES

By blum099

Ingredients

• ngredients
• 1 1/2 spinach, chopped
• 1 cup raw shredded beet
• 1 tablespoon coconut oil
• 3 tablespoons almond butter
• 1 cup soft chopped dates
• 1/2 cup coconut palm sugar
• 1/2 cup gluten free flour of your choice: pea, quinoa, chickpea or other.
• 3/4 cup cacao powder
• 3/4 cup almond milk beverage
• 3/4 cup whole raw walnuts
• 1 tablespoon baking powder
• 1 tablespoon pure vanilla extract
• 1 pinch pink Himalayan sea salt

Details

Preparation time 25mins
Adapted from spartan.com

Preparation

Step 1

Preheat the oven to 400F.
In a standing mixer bowl, place all the dry ingredients together. Add the oil. Mix for 1 minute.
Add the chopped spinach and vanilla extract and anything else that you have not added yet.
Mix 1 minute.
We want to use soft and moist dates to help the mixture stick together.
Grease a cookie sheet. Lay 11 spoonfuls of the mixture and flatten it with your fingers.
Bake for 13 minutes at 400F.
Let cool down 15-20 minutes.
Enjoy!