A cookie with kale? Yep, you read it right. How often have you wondered why the best-tasting foods can’t be healthier? I used to wonder that. This strangely delicious recipe offers the sweetness you expect with a bit of saltiness and all the health benefits of kale. I was shocked that my kids and friends would love cookies with this unlikely ingredient.
Yield: 12 Cookies
- 1 1/2 cups lightly packed kale leaves
- 1 teaspoon olive oil
- pinches of sea salt or Sea Veg
- 3/4 cups brown rice flour
- 1 1/2 cups garbanzo fava flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup non-dairy chocolate chips or chocolate chips of your choice
Method Of Preparation:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. On the baking sheet, toss the kale leaves in olive oil and pinch of sea salt or Sea Veg. Spread the leaves out on the baking sheet so they’re in one layer. Transfer to the oven to bake until crispy, about 10 to 15 minutes. Allow to cool completely on the baking sheet; they’ll become crispier as they cool.
- Meanwhile, in a large bowl, whisk together the brown rice flour, garbanzo fava flour, baking powder, and a pinch of sea salt or Sea Veg. In a medium bowl, whisk together the applesauce, maple syrup, coconut oil, apple cider vinegar, and pure vanilla extract. In one batch, pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chocolate chips and kale chips. As you mix them in, the kale chips will break apart a bit-thats OK!
- Line two baking sheets with parchment paper. Scoop out balls of cookie dough and drop them onto the baking sheet, spacing them about 2 inches apart. Transfer to the oven to bake for 12 to 15 minutes, until the edges are lightly golden brown. Allow to cool to room temperature before serving. Enjoy!