Kale Cookies

These kale cookies are 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.

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.

Green cookies on a white plate.

Smooth 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.

Flour and baking powder in a glass mixing bowl.

Add the kale, almond butter, coconut sugar, cold water, vanilla extract, and salt to a food processor or blender.

Kale, almond butter, coconut sugar, and other ingredients in a food processor.

Blend until smooth.

A blended green mixture in a food processor.

Transfer the blended kale mixture to the bowl with the whole wheat flour and baking powder, then mix until thoroughly combined.

Kale cookie dough in a glass mixing bowl.

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.

Green cookie dough balls 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.

Raw green cookies on a sheet pan lined with parchment paper.

Bake at 350 degrees Fahrenheit for 22 minutes, then let the cookies cool to room temperature before removing from the pan and serving.

Green cookies on a sheet pan lined with parchment paper.

Optional additions

Optional additions include half a cup of vegan chocolate chips or chopped nuts. Just stir them into the cookie dough when you’re combining the blended kale mixture with the dry ingredients.

Storage and freezing

Store these cookies in an airtight container for up to three days or freeze them for up to six months.

Green cookies on a white plate.

More kale recipes to try

Green cookies on a white plate.
5 from 7 votes
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Kale Cookies

These kale cookies are soft, chewy, and delicious. They hardly taste like kale which makes them perfect for picky kids. These vegan cookies are quick and easy to make. They're also a fun option for Saint Patrick's Day or any green-themed party.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Chilling time 30 minutes
Total Time 1 hour 12 minutes
Servings 12
Calories 124.7kcal

Equipment

  • Blender or food processor
  • Sheet pan
  • Parchment paper

Ingredients

  • 2 cups chopped kale (frozen or fresh)
  • 1 cup whole wheat flour (or substitute all purpose flour)
  • 1/2 cup smooth almond butter
  • 1/2 cup coconut sugar
  • 1/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Add 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, 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.
  • Let the cookies cool to room temperature before removing from the pan and serving.

Notes

  • Optional additions include half a cup of vegan chocolate chips or chopped nuts.
  • Store these kale cookies in an airtight container for up to three days or freeze them for up to six months.

Nutrition

Serving: 1Cookie | Calories: 124.7kcal | Carbohydrates: 15.6g | Protein: 3.8g | Fat: 6.2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.4g | Sodium: 104mg | Potassium: 153.6mg | Fiber: 2.6g | Sugar: 5g | Vitamin A: 1116.6IU | Vitamin C: 10.4mg | Calcium: 87.7mg | Iron: 0.9mg
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