These cookies are made for days when you have tons of kale that you know you should be eating, but also really want some chocolate. So they're basically the perfect everyday cookies.
Note: After conceiving the recipe, I checked with Fifty Shades of Kale cookbook to see if kale and chocolate cookies was a real thing and sure enough it was in there. I think my cookie recipe is better, but it's nice to know this kind of treat is tasty to people besides myself and could make it into a published book.
Kale Coconut Chocolate Chip Cookies [Vegan + Gluten-Free]
Course: Desserts
Cuisine: Vegetarian
Prep Time: 30 min
Cook Time: 12 min
Total Time: 42 min
Cook Time: 12 min
Total Time: 42 min
Serves: 18
Ingredients
- 1⁄2 cup old fashioned oats uncooked (get gluten-free oats if that's important for you)
- 1⁄2 cup raw almonds (almond flour can work too)
- 1 tsp baking powder (optional, I didn't include this.)
- 1⁄4 tsp salt
- 1⁄8 tsp cinnamon
- 1⁄2 cup kale leaves without stalk (Measure is based on the leaves pressed into a cup.)
- 1⁄3 cup dried fruit (I used combo the last raisins in our apartment and a few prunes.)
- 2 T coconut oil
- 1 T almond butter
- 1 flax egg (1 T flax seed meal + 3 T water: Whisk until foamy. Let sit for 15 minutes.)
- 1 tsp vanilla extract
- 1⁄3 cup semi-sweet chocolate chips
- 1⁄4 cup dried, shredded unsweetened coconut
- extra coconut and coarse salt to sprinkle over cookies
Directions
- In Vitamix high speed blender, blend oats, almonds, baking powder, salt, and cinnamon into a flour by going up to 5 speed. You can also pulse them in a powerful food processor.
- Add kale, dried fruit, coconut oil, and almond butter to dry ingredients in the pitcher (or food processor bowl).
- Whisk vanilla into flax egg, then add the mixture to the pitcher (or food processor bowl).
- Blend, going up to high gradually (if your machine has speeds). Use tamper when you hear it make a high pitched noise. To put it simply, you want everything to mix together without becoming liquid. Keep in mind you want a ball of cookie dough not a smoothie or pesto. (It's sort of like making energy bars.)
- Fold in chocolate chips and shredded coconut.
- Preheat oven to 350 degrees.
- Use a tablespoon to scoop out little uniform sized balls of cookies. Drop onto a cookie sheet lined with parchment paper.
- Sprinkle shredded coconut and grind some salt (or sprinkle coarse ground salt) onto the cookie tops.
- Press cookies down with fork. This is the secret to cute perfectly round cookies!
- Pop into oven and bake for 12 minutes.
- Slide cookies while they're still on the parchment paper onto cooling rack. Enjoy them when they're finally not too hot to give you a greedy burn (about 5 minutes).
Powered by
Would you eat a green cookie?
