St. Patrick's Day Green Breakfast Cookies
Servings: 9 -10 large cookies
Ingredients
- 2 cups blanched almond flour not almond meal
- 2 Tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 Tablespoons hemp seeds
- ¼ cup unsweetened shredded coconut or coconut flakes
- 6 Tablespoons unrefined coconut oil unsalted butter, or ghee, at room temperature
- 1 1/2 cups raw spinach leaves
- 2 large eggs
- 4 Tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- ¼ cup green raisins optional
- ¼ cup pistachios* roasted and salted or unsalted, chopped (or chocolate chips - my kids much preferred them with chocolate chips)
Instructions
- Preheat the oven to 325 degrees. Line a large baking sheet with unbleached parchment paper or a silicone mat.
- In the bowl of a mixer, use the paddle attachment to combine the almond flour, coconut flour, baking soda, salt, cinnamon, hemp seeds, coconut flakes, and coconut oil.
- Place the spinach, eggs, maple syrup and vanilla extract in a blender and blend until completely liquified. Pour into the mixing bowl and combine well.
- Stir in the raisins and pistachios/chocolate chips.
- Take ¼ cup of the batter and dollop onto the prepared baking sheet. I use a large ice cream scoop to do this. Bake until the cookies are lightly golden on the bottom and a little dry on the outside, about 25 minutes. Allow to cool on the baking sheet 5-10 minutes. Then transfer to a cooking rack to cool completely. Store in an airtight container for 1 day at room temperature and up to one week in the refrigerator.
Notes
* I used pistachios for the greenish color, but they are not necessary for this recipe. Feel free to omit them if you don't have them or don't care for them. My kids and I actually prefer these cookies with dark chocolate chunks. Another sugar-free alternative is raw cacao nibs.