The holidays are here which means you WILL be filling your belly with delicious goodies! Satisfy your cravings with this delicious cookie recipe that are slightly healthier than your average sugar cookies. It’s the perfect time to treat yourself and your loved ones and not feel bad after indulging your sweet tooth.
NUTRITION INFORMATION
Serving size: 11 Calories: 148 Fat: 5 Saturated fat: 4 Trans fat: 0 Carbohydrates: 25 Sugar: 10 Sodium: 66 Fiber: 1 Protein: 1 Cholesterol: 0
INGREDIENTS
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- 1 cup of Spinach or Baby Kale leaves, packed tight
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- ½ cup Maple Syrup + 1 Tablespoon
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- 1 teaspoon Vanilla Extract
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- ½ teaspoon Almond Extract
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- 1 tablespoon Apple Sauce
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- ¼ cup Coconut Oil, melted
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- 1 cup Gluten-Free Flour
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- ⅓ cup Tapioca Flour
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- 1 teaspoon Corn Starch
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- 1¼ teaspoon Baking Powder
- ¼ teaspoon Himalayan Salt
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. In a blender add the spinach or baby kale, maple syrup, vanilla extract, almond extract, apple sauce and melted coconut oil. Blend until smooth with no visible green leaves. In a mixing bowl add the gluten-free flour, tapioca flour, corn starch, baking powder and salt and mix to combine. Add the blended green mixture to the dry ingredients and mix until it forms a dough. If the dough is too sticky, set it in the refrigerator for 15 minutes before rolling it out.
- Roll out the dough in between two pieces of wax paper until the dough is about ¼ inch thick. Cut out into desired cookie cutter shapes. Place on the prepared baking sheet and bake for 8 minutes. Let cool for 3 minutes before transferring to a cooling rack.
- Top with your favorite icing, chocolate and cookie decorations.
