Get into the holiday spirit with these delicious spinach cookies! With rolled oats, white chocolate chips, pomegranate seeds, and flecks of spinach (no sprinkles needed!), they’re a fun treat with a little extra nutrition.
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Fa-la-la-la Friday! And happy 12 days to Christmas!
I’m so excited to share my latest sweet treat, Veg World style. Yep, there’s a vegetable in these cookies, folks! In case you couldn’t tell by them being called spinach cookies ;-).
If you’re part of the VW community, you know I’m a huge proponent of eating vegetables. I also think it’s equally important to enjoy your favorite treats and partake in holiday food traditions!
But do these things have to be mutually exclusive? Nope. In fact, these spinach cookies prove it.
Reasons to Love Spinach Cookies
- They’re made with classic cookie ingredients (flour, butter, sugar, oh my) but also rolled oats, pomegranate seeds (arils), and spinach for added fiber and nutrition.
- The pops of green and red are totally natural, no food coloring or sprinkles needed.
- They’re a fun and unique vegetable chocolate chip cookie for cookie swaps, teacher gifts, holiday parties, and more.
Don’t forget to check out my Classic Thumbprint Cookies with Carrot Jam while you’re here!
How to Make Spinach Cookies
- Cream butter, brown sugar, granulated sugar, an egg, and vanilla in a large mixing bowl.
- Add the flour and other dry ingredients. Mix or stir until combined.
- Fold in the oats, spinach, and white chocolate chips.
- Roll into balls and then push 6-10 pomegranate seeds into the top of each cookie.
- Bake for 10-12 minutes, let cool, and enjoy!
Expert Tips
- Be sure to add the pomegranate seeds last and push them into the tops of the cookies instead of putting them directly in the batter. Otherwise, the batter may turn slightly red (it doesn’t look pretty once the cookies are baked).
- Chop the spinach very finely (you could even use a food processor) before adding it to the batter. Small “flecks” of spinach look best when they’re spread throughout the cookies instead of settling in big clumps.
- A cookie scoop like this one works really well for making cookies that are the same size!
- Not in the mood for white chocolate? Sub semi-sweet chocolate chips instead.
- To make these gluten free, I suspect all-purpose gluten free flour would work very well.
- Store in an airtight container at room temp for a week or more. I still have some left from testing this recipe, and they seem to be holding up well.
More Sweets with Vegetables
If you like this spinach dessert, check out these recipes:
- Carrot and White Bean Vegan Blondies
- Oatmeal Raisin Sweet Potato Cookies
- Homemade Spiced Carrot Pie
- Fudgy Beet Brownies
- Candied Vegetable Popcorn Mix
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
White Chocolate Chip Spinach Cookies
Ingredients
- 1/2 cup unsalted butter – 1 stick, at room temp
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1.25 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup old fashioned oats
- 1 cup spinach – very finely chopped, use a sharp knife or food processor
- 1 cup white chocolate chips
- 1/2 cup pomegranate arils
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl, use a hand mixer to cream together the room temp butter, brown sugar, granulated sugar, egg, and vanilla. In a small bowl, combine the flour, baking powder, baking soda, and salt, and then add to the wet ingredients. Beat or stir until combined. Fold in the oats and mix until incorporated. Then fold in the finely chopped spinach and white chocolate chips. Mix well.
- Use a cookie scoop or a tablespoon to scoop out a spoonful of batter and roll into a ball. Place the balls two inches apart on the baking sheets. Press 6-10 pomegranate seeds into the top of each cookie.
- Bake for 10-12 minutes and transfer to wire racks for cooling. Enjoy!
Notes
- Store in an airtight container for a week or more.
- To make gluten free, use all-purpose gluten free flour. You can also sub regular chocolate chips if you don’t want white chocolate.
Nutrition
Happy holidays!
Lizzie
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