After I created a new recipe this morning for some dairy free and soy free rolled sugar cookies, I got the idea of adding some spinach into them. So then I made a second batch just to try it. I was happily surprised that these ones turned out even better – you don’t even taste the spinach – but it adds a much nicer and smoother texture.
- 1/2 cup coconut oil softened
- 1/2 cup agave syrup
- 1 tsp vanilla
- 1 egg
- 1 tsp butter extract
- 1 3/4 cup flour
- 1/4 tsp salt (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups fresh spinach leaves pureed
- Mix the coconut oil (make sure it is softened or melted completely) with the agave syrup in a mixer until smooth. Add egg, vanilla, and butter extract continuing to mix on med-high.
- Blend 2 cups of fresh spinach leaves in a vitamix or food processor then add to the wet ingredients and mix well.
- In a separate bowl, mix dry ingredients together. Slowly add the dry into the mixer and mix together.
- Knead the dough until you can form it into a large ball. Cover with saran wrap and put in the fridge for 30 minutes.
- When you are ready to roll the dough out, make sure your surface and rolling pin are floured. You may need to knead the dough briefly before it’s ready to be rolled out.
- Heat oven to 350 and bake for 7-9 minutes, depending on your oven. Check at 6 minutes. 7 was the magic number for my gas oven.
This recipe actually makes a lot of cookies. I made them of various sizes but it still made a lot! The cookies did not spread at all while cooking and they cooked beautifully. They did puff up a little so next time I’m going to roll the dough thinner. I cut them pretty thick this time around – some were 1/2 inch thick. They still taste fabulous though! 🙂
Make sure you wait until they are completely cooled before icing them. I always find this hard as I want to ice them as soon as they are out of the oven!
5 tbsp almond milk
4 cup icing sugar
1/2 tsp vanilla
1/2 tsp butter extract
Mix all in electric mixer until smooth. You may need to add a tiny bit of milk or add more icing sugar until you get the consistency that you want for your icing.
I then divided mine into 3 bowls and used food coloring to color them.
[…] My toddler and I were invited to a Valentine’s Day playdate/lunch and we signed up to take cookies. However one of the kids is allergic to dairy and my daughter is allergic to soy. I needed to come up with a dairy free, soy free, semi healthy cookie. And I did, and it’s delicious! I also made one in a Hidden Veggie form which I think is actually even more delicious (yes I’m serious!), you can find that recipe here. […]