Spinach and Chocolate Chip Cookies

By: Rose Marie Jarry, Master Chef at Kronobar

25 minutes, 11 servings, gluten-free, vegan

Ingredients

  • 1 ½ spinach, chopped
  • 1 cup raw shredded beet
  • 1 tablespoon coconut oil
  • 3 tablespoons almond butter
  • 1 cup soft chopped dates
  • ½ cup coconut palm sugar
  • ½ cup gluten free flour of your choice: pea, quinoa, chickpea or other.
  • ¾ cup cacao powder
  • ¾ cup almond milk beverage
  • ¾ cup whole raw walnuts
  • 1 tablespoon baking powder
  • 1 tablespoon pure vanilla extract
  • 1 pinch pink Himalayan sea salt

Directions

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