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.
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.
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 at 350 degrees Fahrenheit for 22 minutes, then let the cookies cool to room temperature before removing from the pan and serving.
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 three months.
More kale recipes to try
- This vegan kale pasta sauce is an easy and tasty dinner idea.
- This kale balsamic salad has a nice balance of sweet and savory flavors.
Kale Cookies
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 three months.
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!