How about a low-carb cookie that’s also a cool science experiment? Watch your brown cookie batter turn St. Patty’s green as it bakes in the oven — a chemical reaction between sunflower seeds and baking soda! (Shhh: There’s also a hidden cup of spinach in each batch.)

Nutritional Information

Serves: 15

Serving Size: 1 cookie (not including optional toppings)

  • Calories: 209
  • Fiber: 2g
  • Total Fat: 17g
  • Protein: 6g
  • Total Carbohydrate: 9g


  • 2 eggs
  • ⅓ cup maple syrup
  • 1 cup spinach
  • 1 teaspoon vanilla
  • 1 cup sunflower seed butter (no sugar added)
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1¼ cups almond flour
  • ½ cup walnuts
  • ½ cup pecans
  • ¼ cup walnuts, pecans, and cashews (optional; for topping)
  • 1 to 3 chocolate chips per cookie (optional; for topping)

How To Make It

  1. Preheat oven to 350ºF.
  2. Blend eggs, maple syrup, spinach, and vanilla in blender for about 1 minute.
  3. Pour mixture in bowl and stir in remaining ingredients.
  4. Scoop dough by large spoonfuls onto an ungreased cookie sheet. Top with additional nuts and chocolate chips if desired. Bake for 12 minutes. Transfer to a cooling rack.

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.