Preheat oven to 350° F.
Whisk together the flour, oats and cheese.
Place the spinach in a microwave safe bowl. Add 1 tablespoon of water. cover and cook for 2 minutes, or until heated through. Stir and drain any excess water.
In a blender, puree the lightly cooked spinach, carrots and chicken broth.
Thoroughly scrape the pureed mixture out of the blender into the dry ingredients.
Add the extra virgin olive oil.
With a fork, break apart and stir together the spinach and flour mixtures.
Spray a baking sheet with non-stick cooking spray.
Using a tablespoon sized cookie scooper, place spinach balls on the prepared sheet.
Dip the bottom of a drinking glass (or something similar) in water. Next, gently press one spinach ball into a flattened cookie shape. Repeat process with each rounded ball.
Bake for 20 minutes. Cool completely on a wire rack before serving.