Categories to Explore

Chocolate Chip Kale Cookies

I can’t believe I’m saying this but the avocado cookie has some stiff competition!
I adapted this recipe from The Colorful Kitchen using ingredients I had on hand.

Chocolate Chip Kale Cookies

1 Tbsp ground Nutiva chia seeds
3 Tbsp warm water
1 cup Namaste Foods gluten free perfect flour blend
1 cup Bob’s Red Mill gluten free quick oats
1/3 cup sugar
1/3 cup brown sugar, packed
1/2 tsp baking soda
1/8 tsp salt
2/3 cup melted coconut oil
2 tsp vanilla extract
1/4 cup unsweetened vanilla almond milk
2 cups kale leaves, shredded
2 Tbsp (or more) Nutiva coconut flour
3/4 cup dairy free chocolate chips
1/2 cup raisins

Preheat oven to 350 degrees. Mix ground chia seeds and water in small bowl and set aside. Combine flour, oats, sugars, baking soda, and salt in a large mixing bowl. Add in melted coconut oil, vanilla, almond milk, chia seeds/water mixture (“chia egg”) and kale (make sure your kale is as shredded and as tiny as possible.)* Stir in enough coconut flour so that the dough is wet but can be formed into balls. Stir in chocolate chips and raisins. Drop tablespoon sized balls onto a lined or greased cookie sheet. Bake for 14-15 minutes until edges are browned. Cool on a wire rack. Wait to enjoy them until fully cooled (they’ll firm up a bunch as they cool)

*I used my Cuisinart food processor to shred it… If the pieces are too big, your cookies will be a mix of chocolate and kale chips, and as much as I love kale, nobody wants that.

More to explore...

slow cooker lentil soup with red pepper flakes and parsley

Slow Cooker Lentil Vegetable Soup

Slow cooker lentil soup make delicious and nutritionally dense. Loaded with fiber and protein, it provides a blood sugar friendly and satisfying meal!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Balance blood sugars optin

Get a Free Guide on Balancing Blood Sugar with Fat, Fiber & Protein

*By entering your email, you also agree to receive our newsletter. Unsubscribe at any time.

This site uses cookies to help improve your user experience. You acknowledge your acceptance by clicking Accept. Read our Privacy Policy here.