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1
Line 2 cookie sheets with parchment paper and set aside. Preheat oven to 350u00b0F.
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2
Place spinach and water into a medium pot and bring to a boil on high heat. Once boiling, transfer the water and spinach into a small food processor (mine is 3 cups) and puree until smooth. Strain into a small bowl and set the green water aside, discarding the chunky spinach.
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3
Using an electric mixer, beat butter (or ghee) and monkfruit in a large mixing bowl until light and fluffy. Add egg, vanilla extract, peppermint extract, and 1/4 cup of the green water, discarding the rest. Beat until well mixed-it will be soupy from the green water.
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4
In a separate medium-sized bowl, combine flour, cornstarch, baking powder and salt. Slow stir the flour mixture into the butter mixture, until it forms a slightly wet dough. Stir in 3 tablespoons of the chocolate chips.
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5
Use a cookie scoop to drop the dough onto the prepared cookie sheet, in lightly heaping 1-tablespoon-sized balls, pressing out about 1/2 inch thick. Press remaining chocolate chips into the tops of each cookie.
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6
Bake until they are just set and the edges just begin to harden and turn lightly brown, about 12-14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to completely cool. Devour.
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7
Notes:
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8
1. I used Pillsbury brand gluten-free flour, and I recommend doing the same. And, as always, make sure you weigh your flour to ensure accurate results.
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9
2. The cookies will feel very soft and underdone, but they firm up a lot once cooled. You don't want to over-bake them, as you want them thick and chewy!
