White Chocolate Chip Spinach Cookies
Naturally red and green cookies with pomegranate arils and flecks of chopped spinach.
Servings 24 cookies
Calories 151kcal
Ingredients
- ½ cup unsalted butter 1 stick, at room temp
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon 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
- ½ 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
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg