Peppermint Gluten-Free Chewy Sugar Cookies

Line 2 cookie sheets with parchment paper and set aside. Preheat oven to 350ºF.

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.

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.

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.

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.

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.

Notes:
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.
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!