This kale cookies recipe went through a few rounds of testing, and the final recipe turned out soft, chewy, and delicious. You can hardly taste the kale in these cookies, which makes them perfect for picky kids who don’t like vegetables. Who would have thought kale dessert recipes were a thing, but turns out they are! Give these cookies a try if you’re looking for sweet recipes using kale, like these kale muffins, which are another yummy option.
Ingredients and Substitutions
I like to save time by using chopped frozen kale in these cookies, but fresh kale works too. You can also substitute other greens such as spinach if you prefer.
Creamy almond butter gives these kale cookies a soft, chewy texture and adds richness. Be sure to use almond butter with no added sugar or salt.
I like to use whole wheat flour in these cookies, but you can substitute all purpose flour if you prefer.
These cookies are sweetened with coconut sugar. I like baking with coconut sugar because it has a lower glycemic index than regular white table sugar.
How to Make Kale Cookies
Start by adding the whole wheat flour and baking powder to a large mixing bowl, then mix well.
Add the kale, almond butter, coconut sugar, cold water, vanilla extract, and salt to a food processor or blender.
Blend until smooth.
Transfer the blended kale mixture to the bowl with the whole wheat flour and baking powder, then mix until thoroughly combined.
Chill the cookie dough for 30 minutes. When the dough has finished chilling, preheat the oven to 350 degrees Fahrenheit, then use your hands to roll the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
Use your fingers to flatten the cookie dough balls. You can wet your fingers with cold water as needed to prevent the dough from sticking.
Bake for 22 minutes or until the edges are lightly golden, then let the cookies cool to room temperature before removing from the pan and serving.
Optional Additions
Optional additions include half a cup of chocolate chips or chopped nuts. Stir them into the cookie dough when you’re combining the blended kale mixture with the dry ingredients.
Kale Cookies Recipe
Equipment
- Blender or food processor
- Sheet pan
- Parchment paper
Ingredients
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1 teaspoon baking powder
- 2 cups chopped kale (frozen or fresh)
- 1/2 cup creamy almond butter
- 1/2 cup coconut sugar
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Add 1 cup whole wheat flour and 1 teaspoon baking powder to a large mixing bowl, then mix well.
- Add 2 cups chopped kale, 1/2 cup creamy almond butter, 1/2 cup coconut sugar, 1/4 cup cold water, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to a food processor or blender, then blend until smooth.
- Transfer the blended kale mixture to the bowl with the whole wheat flour and baking powder, then mix until thoroughly combined.
- Chill the cookie dough for 30 minutes.
- When the dough has finished chilling, preheat the oven to 350 degrees Fahrenheit.
- Use your hands to roll the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
- Use your fingers to flatten the cookie dough balls. You can wet your fingers with cold water as needed to prevent the dough from sticking.
- Bake at 350 degrees Fahrenheit for 22 minutes or until the edges are lightly golden.
- Let the cookies cool to room temperature before removing from the pan and serving.
Notes
- Optional additions include half a cup of chocolate chips or chopped nuts.
- Store in an airtight container for up to three days or freeze them for up to three months.
Nutrition Estimates
More Kale Recipes to Try
This kale pasta sauce is an easy and tasty dinner idea. Or try this baby kale salad, which has a nice balance of sweet and savory flavors.
These were so tasty! Love how simple the recipe is. Will definitely be making again!
Thank you for the lovely feedback! Glad you enjoyed the cookies!