Sugar-Free, THM-S, Keto
I wanted to add this recipe today so that if you were looking for healthy alternatives for tomorrow, this recipe would be available. I hope you enjoy them as much as we did!
The Color Green
So…This morning, as I started thinking about what to put in my cookies, I thought to myself, “well, they obviously need to be green right?”
So, I grabbed my proposed ingredients (I was inventing the recipe on the fly), and grabbed the box of green food coloring. I proceeded to read the ingredients… and…..WOW!
I have one word…”EW”.
I mean really, have you ever read what is inside of store-bought food coloring?!?!?!? EW!
Here are the ingredients in regular old green food coloring…
- proplene glycol (they use that in anti-freeze!)
- fd&c yellow 5
- fd&c blue1
- propylparaban (a preservative)
So… as I stood there saying “ew, ew, ew…”, over and over in my head…I decided that I would go with whatever green thing that was in my fridge. It just happens that I had some fresh baby spinach.
Yes, you guess it…SPINACH MAKES THESE COOKIES GREEN!
NOW you’re probably going “EW!”-But don’t say that until you’ve tried these YUMMY cookies!
My boys had their little friend over today, and they were all coloring together. I asked them if they would be my cookie testers, and of course with the mention of cookies, they were on board!!!
So, I put a plate of the yummy green cookies in front of them, and they basically disappeared instantaneously!
Little did they know that they just ate cookies with spinach in them! HAHA!!! GOTCHA!
But they absolutely loved them, and begged for more…even AFTER they found out about the leafy greens int them!
The great thing about spinach, is that it really is easy to mask the “spinach” flavor. It has such a light flavor to it anyways, and I guess that’s why I like to add it to my recipes.
Needless to say, these are kid approved!
They store really well in the fridge and actually get an even better “cookie texture” after being in the fridge for an hour!
Little Irish “poops”…
Haha…even writing that makes me laugh. Lol. It’s not what you think though. I wanted to share a trick that finally (after lots of failed attempts) worked for me. My poor kitchen was so messy when I made these, and I am still finding green gooey smudges all over everything!
But, I found that if you make the cookie dough into what looks like little “poopy piles”, they bake perfectly round! Hence, the pastry bag! It makes it easier…trust me. Yay me!
So, although they look funny before you bake them, they really do turn out perfect after!
Anyways…I hope you have as much fun making these guys as I did! It really does feel great to serve healthy cookies to my kids, instead of the sugar laden ones that will be all over the place this week. Hope you enjoy these healthy bad boy cookies!
Happy St. Patricks Day!
- 2 stick butter (1 cup)
- 3 eggs
- 1 tsp Vanilla
- 1 cup heavy whipping cream
- 1 cup gentle sweet
- 1 tbs super sweet
- 3 hefty handfuls of spinach
- 2 cups almond flour
- 1/4 cup oat fiber
- 1 tsp Xantham gum
- 1 tsp baking powder
- 1/2 tsp salt
- Pastry bag with plain round tip
- pre-heat oven to 350 degrees
- In blender, add eggs and Xantham Gum. Blend for 40 seconds or until creamy
- Then add spinach, vanilla and heavy whipping cream.
- Blend until smooth and creamy green.
- Then, In stand mixer:
- Cream softened butter and sweeteners.
- Add in green blender mix
- Once all blended and creamy, add in dry ingredients. Mix until well blended (scraping sides occasionally).
- Texture should be a little more "gooey" than normal cookies.
- Use pastry bag to make little "piles" on the uncreased cookie sheets. (or just use spoonfuls, but they won't be as pretty;).
- Bake in oven for 10 minutes (or until edges are golden)
- Let cool completely before serving.