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+ servings
close up of one white chocolate chip spinach cookie on a white counter around other cookies

White Chocolate Chip Spinach Cookies

Naturally red and green cookies with pomegranate arils and flecks of chopped spinach.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 151kcal



  • 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!


  • 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.


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