Vegan Spinach Pistachio Chocolate Chip Cookies
- Rose Huxford
- Mar 11
- 3 min read
Updated: Mar 15
These Vegan Spinach Pistachio Chocolate Chip Cookies are soft, packed with chocolate, and rich in omega-s, minerals, fiber and vitamins due to the inclusion of pistachios, flaxseed, chia seeds, bananas, and spinach. These cookies are so simple to make and are a wonderful treat, and will keep in the freezer for about a month.
My Vegan Spinach Pistachio Chocolate Chip Cookies were inspired by St. Patrick's Day. I aimed to create a chocolate chip cookie with natural green elements, which led me to incorporate spinach and pistachios instead of artificial food coloring. Although the cookies aren't green themselves, they feature natural green hues from the spinach, which is rich in fiber and vitamins. Pistachios are an excellent addition to cookies due to their fiber content, promoting a healthy gut, and they are packed with antioxidants. These cookies are dairy-free, egg-free, and oil-free, and they can also be made gluten-free. Enjoy these cookies as a delicious treat.
Vegan Spinach Pistachio Chocolate Chip Cookies
Pre-heat oven: 375 degree F
Yields: 18-20 cookies
Prep-time: 5 minutes
Bake-time: 10-12 minutes
Total-time: ~30 minutes
Equipment: One large mixing bowl, blender or food processor, baking sheet pan(s), parchment paper, measuring spoons, measuring cup, fork or potato masher, spatula, small bowl, cutting board, chopping knife, cooling rack.
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Ingredients
1 cup fresh spinach, rinsed
2 tbsp water
pure vanilla extract
2 tbsp flaxseed meal
4 tbsp water
1 ripe large banana
3/4 cup coconut sugar
1/8 tsp monk fruit powder extract
1 tbsp chia seeds
1 1/2 cup King Arthur all-purpose flour, or King Arthur Gluten Free 1:1 ratio baking flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 cup oat milk chocolate chips, or vegan or regular chocolate chips
1 1/2 cups chopped unsalted pistachios
Directions
Pre-heat the oven to 375 degrees F.
Line a baking sheet pan with parchment paper and set it aside.
In a small bowl, stir together the flaxseed meal and 4 tbsp of water. Let it sit for about 5 minutes. This is your egg replacement. *You can use two eggs instead.
In a large bowl, add your peeled banana and mash it down with either a fork or a potato masher until you have a creamy texture.
In a food processor, blender, or immersion blender, blend the spinach with a tablespoon of water and the vanilla extract until it is somewhat smooth. It's fine if there are small pieces of spinach remaining.
Add the spinach mixture (make sure to get as much of the spinach and the liquid as possible) to the mashed banana, then add in the coconut sugar, flax eggs, monk fruit powder extract and chia seeds. Use a spatula to combine everything.
Then, incorporate the flour, salt, baking powder, baking soda, oat milk chocolate chips, and chopped pistachios. Use the spatula to mix all the ingredients until they are just combined.
Use a cookie scooper, or a spoon to scoop cookie batter onto the prepared baking sheet pan. Keep about 1/2-inch space between each cookie.
Bake for about 10-12 minutes, depending on your oven.
Allow the cookies to cool for about 2 two minutes before transferring them to a cooling rack.
Enjoy right away, or allow the cookies to cool completely before storing them in a airtight container or in a freezer bag.
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