Charlotte is a California native, living in the Pacific North West. She is passionate about health and wellness and believes that food is the best medicine. While experimenting with multiple different ways of fueling her body, she now leans towards a 99% paleo diet. She finds inspiration in the beauty of eating real foods. Join Charlotte on her exciting journey towards living a beautifully inspired and health-driven life.
Add 1 cup packed spinach leaves to food processor. Process spinach leaves until very finely chopped.
Next, 1/4 cup softened coconut oil to food processor and blend coconut oil and spinach together.
Once spinach and coconut oil are well combined, add 3-4 TBS maple syrup to mixture and process again.
Next, add 1/8 tsp salt, 3 eggs and 3-4 tsp of peppermint extract (amount depends on how pepperminty you want the cookies) and blend mixture again.**Once spinach, coconut oil, maple syrup, eggs and peppermint extract have been blended together, you may want to transfer mixture into a bigger bowl and use a hand mixer for the next steps. I have a small food processor so this is what I did.
Slowly add in 1 TBS of coconut at a time and combine mixture well before adding next TBS of coconut flour. In total, you will add 5 TBS + 1 tsp of coconut flour to the mixture. Make sure not to pack the coconut flour when measuring it out; instead scrape the remaining flour off the top of the TBS/tsp with your finger.
Taste the mixture and see whether or not you need more maple syrup, peppermint extract, etc.
Add 1/4 chocolate chips and 2 tsp chia seeds and combine with mixture.
Grease baking sheet with ghee/grass-fed butter. Refrigerate cookie dough for 20 minutes while you clean up, etc. After cookie dough has been refrigerated, roll into small balls about 1 TBS of dough and place on baking sheet.