Kale Cookies Recipe

5 from 7 votes

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.

Prep Time20

Cook Time22

Chilling time30

Total Time1 12

Course: Dessert

Cuisine: American

Servings:

Calories: 124.7kcal

Author: Jennifer Bell

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