This recipe results in a bright green cookie dough with a lovely, shaggy texture, perfect for Christmas tree, wreath, and holly cookie cutters.
A word of caution, the inherent dampness of the spinach will give this recipe a shorter shelf life, so keep the finished cookies in the fridge if they will not be consumed within 3 days.
Preheat oven to 350º
Thaw a package of frozen spinach in the microwave.
Drain the spinach as much as humanly possible. Press the spinach into a colander, squeeze with your hands, or press into a tea towel. This will ensure your cookies aren’t too soggy.
Place the dried spinach in the bowl of a food processor and pulse until spinach is thoroughly pureed. This will make cutting out cookies easier. If you skip this step, your cookies will just be a little shaggier around the edges.
Add the flours, chlorophyll, and parsley and pulse to combine well.
Add the applesauce, peppermint, and eggs and pulse until dough forms.
Move dough to a board and add flour and work until ready for cookie cutting.
Add cranberries to cut cookies as you like for fancy decorating purposes.
Keep dough covered to prevent drying out between batches. You can rehydrate dough with a little coconut oil.