🍪 Healthy Chocolate Chip Spinach Cookie Recipe

4 healthy chocolate spinach cookies stacked with a bowl of fresh spinach in the background.

5 from 1 vote

🍪 Healthy Chocolate Chip Spinach Cookie Recipe

These healthy award-winning Healthy Chocolate Chip Spinach Cookies are made with fresh spinach, pineapple and banana and are kid friendly. Now you can have your chocolate chip cookies and healthy food too!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword chocolate chip cookies, healthy, spinach cookie, spinach cookies

Special Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 158kcal

Author Terri Gilson

Equipment

Ingredients

½ cup unsalted butter
½ cup packed brown sugar
1 egg
2 ripe bananas mashed
1 cup fresh spinach chopped
½ cup fresh pineapple, chopped into small pieces (can substitute canned- I use crushed)
1 teaspoon vanilla
¼ teaspoon salt
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¾ cup milk chocolate chips

US Customary - Metric

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Instructions

Preheat oven to 370 degress F/187 degrees C and spray baking sheets with non- stick cooking spray.
Cream butter and sugar with electric mixer.
½ cup unsalted butter, ½ cup packed brown sugar
Beat in mashed banana
2 ripe bananas
Then beat in egg.
1 egg
Stir in vanilla extract, pineapple, spinach and chocolate chips.
1 cup fresh spinach, ½ cup fresh pineapple, chopped into small pieces, 1 teaspoon vanilla, ¾ cup milk chocolate chips
In a separate bowl mix flour, cinnamon, baking soda, salt and baking powder together.
¼ teaspoon salt, 2 cups flour, 1 teaspoon cinnamon, ½ teaspoon baking soda, 1 teaspoon baking powder
Mix dry ingredients into the wet ingredients (spinach mixture) and mix until well blended.
Drop by the heaping tablespoonful on cookie sheet and bake 12-15 minutes or until cooked in the center and bottoms are golden brown.
Cool for 5 minutes cookie sheet, then transfer to wire rack.
Cool completely before serving.

Notes

Recipe Tips:

- Drain Pineapple Well. If you are using canned pineapple, be sure to drain it thoroughly to avoid excess moisture in the dough, which can lead to soggy cookies. *It is not necessary to squeeze out any liquid.

- Don't Overmix the Dough. Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can result in tough cookies because it activates the gluten in the flour too much.

- Chop Spinach Finely. Chop your spinach finely before adding it to the dough. Large pieces of spinach can be harder to incorporate and may create uneven pockets of spinach in the cookies, affecting texture and taste.

- Let Cookies Cool on the Baking Sheet. After baking, allow the cookies to cool on the baking sheet for about 5 minutes. This helps them set and prevents them from breaking apart when transferring to a wire rack.

- For the best flavor, allow your cookies to cool completely before eating. The banana flavor can be quite strong when the cookies are still warm, so letting them cool enhances the overall taste and helps the other flavors to shine through.

Storage:

Fridge: Store these cookies in an airtight container at room temperature for up to 2 days, then in the fridge for up to 4 days.

Freezer: You can also freeze them for up to 3 months.

Nutrition