Spinach in your cookies? A Nutritious Superblend Cookie Recipe

An avid baker and dietitian, I’ve always loved using fruit purees in baked goods. A simple nutritious swap that can help reduce the amount of fat or sugar required in beloved recipes, with no-one the wiser!

As a general rule, you can replace each cup of fat in a baked good recipe with 1/2 – to 3/4 cup of a puree, without compromising the result. As for sugar, for every 1/2 cup you reduce, you want to add 1/4 cup of puree to make up for loss in tenderness with extra moisture. These rules apply to recipes such as muffins, cakes, brownies and certain cookies.

When my daughter Camila transitioned to finger foods, I decided to get creative. I started to put the Superblend purees she had grown to love to use in a different way. By adding the purees to my baked goods, my daughter gets the added benefits of extra fruit and vegetables in her snacks. Providing her growing body with the nutrition it needs.

These Superblend Energy Cookies are made with pantry staples. The addition of the purees keeps them chewy and moist for little eaters. Nutrient-dense and refined sugar-free, these cookies make the perfect snack for toddlers and parents alike. A recipe that is certainly worthy of your weekly meal prep routine.

Superblend Energy Cookies

Makes: 18
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

  • 1 very ripe banana, mashed
  • 1 (128ml) pouch of Love Child Organics Superblend puree (banana & spinach, apple ginger & squash or sweet potato & beet)
  • 3 tablespoons coconut oil, melted
  • 1 large egg
  • 1/4 cup natural peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup quick oats
  • 3/4 cup whole spelt flour
  • 4 tablespoons shredded unsweetened coconut
  • 3 tablespoons dairy-free chocolate chips (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  2. In a bowl, whisk the mashed banana, Superblend puree, egg, coconut oil, almond butter, vanilla and cinnamon until smooth.
  3. Add the oats, flour and using a spatula, stir until combined. Stir-in the coconut and chocolate chips.
  4. Scoop heaping tablespoons of the mixture, the size of a golf ball, onto the cookie sheet. Makes 18 cookies.
  5. Bake 15 minutes or until golden. Store in an airtight container up to four days or in the freezer up to three months.

Meet Vanessa Perrone, MS RD of Motive Nutrition


Vanessa is a Registered Dietitian Nutritionist, mom to a precious toddler and owner of Motive Nutrition, a women’s wellness and nutrition practice based in Montreal.

Follow her @motivenutrition for nutrition tips and recipe ideas.