You might be thinking, keep your leafy green kale out of my cookie! It’s an unlikely combo, but a surprisingly good one – like bananas and pizza sauce or bacon and peanut butter. When I went searching for a kale cookie recipe, I turned to my usual resource: Pinterest and found this recipe from The Colorful Kitchen, which had a lot of the elements I was looking for (kale, oats, no added sugar), but it was not gluten-free. Anyone who has played around with gf baking knows it’s not always a 1:1 ratio when alternative flours are involved. The first batch was so crumbly we had to turn it into granola.
It took a lot of tweaking to get the right combination or flavors and texture, but the 3rd batch finally got approval from the whole fam! So if you want a treat that you won’t feel guilty feeding your toddler for breakfast, follow this recipe for the healthiest cookie ever:
2 tbsp chia
1/2 cup buckwheat flour
1/2 cup coconut flour
1 cup oats
1/2 cup coconut sugar
½ tsp baking powder
pinch of salt
1/2 cup coconut oil
2 tsp vanilla extract
¼ cup non-dairy milk
2 cups kale, shredded
handful vegan chocolate chips
handful raisins / dried blueberries
1 tbsp maple syrup
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In a large bowl, mix together flour, oats, coconut sugar, chia seeds, almond milk, baking powder and salt.
- Combine melted coconut oil, vanilla extract, eggs, maple syrup and dates in blender. Blitz until well combined. Next add the kale to the blender and blitz again until the kale is finely shredded.
- Combine the mixture from the blender with to the rest of the ingredients in your large bowl and stir well.
- Add chocolate chips and raisins.
- Scoop a little more than 1 tablespoon of batter onto baking sheet for each cookie.
- Bake for 20 minutes, until edges are slightly firm (they’ll firm up more as they cool). Let cool before enjoying.