I bet you can’t guess what secret ingredient we’re using in these cookies! It starts with a K and rhymes with Yale. If that doesn’t give it away, it’s also pictured above and mentioned in the title.
Yes, these cookies are made with KALE. Kale (the nutrient-packed superfood) and chocolate (my primary reason for waking up each morning) all wrapped up into a moist cookie? This, my friends, is the stuff of dreams.
Even though we’re adding 1/2 cup of kale right into these cookies, you’ll never know it’s there. By blending it along with some applesauce, the taste totally disappears. For a “healthy” cookie, these guys are super moist, fudgy, and delicious. Eating your veggies just doesn’t get much easier than this…
Makes about 9 cookies
- 1 tablespoon ground flaxseed
- 1 cup whole wheat flour
- 3 tablespoon cocoa powder
- 2/3 teaspoon baking powder
- Pinch of salt
- 1/2 cup applesauce
- 1/2 cup chopped kale
- 3 tablespoons + 2 tablespoons non-dairy milk
- 2 tablespoons maple syrup
- 1/3 cup sucanat (unprocessed sugar)
- 2 tablespoon coconut oil
- Vegan chocolate chips (optional)
Preheat the oven to 330º F.
Make a “flax egg” (my standard egg replacement in baking) by combining 1 tablespoon ground flaxseed with 2 tablespoons water. Set aside for 5 minutes to form a gel.
In a large mixing bowl, sift all the dry ingredients together (flour, cocoa powder, baking powder, and salt). Sifting is important here to give the batter the right consistency.
In a blender, combine about 1/2 cup loosely chopped kale with 1/2 cup apple sauce, 3 tablespoons of non-dairy milk, and 2 tablespoons of maple syrup until completely pureed like a green smoothie. Add this to a separate mixing bowl along with the other wet ingredients: Sucanat (or coconut sugar, or any other type of natural sugar), softened coconut oil, that flax egg, and 2 tablespoons of non-dairy milk. Whisk this for a full minute or two until all the ingredients are incorporated.
Slowly pour the wet ingredients into the dry and stir gently with a wooden spoon until mostly combined, but do not over mix. A few lumps are preferred to over mixing the batter and creating rubbery cookies.
Spoon this batter into cookie-sized rounds and flatted them onto a baking sheet covered with parchment paper. This batter is much more sticky, almost like brownie batter, and it will take a bit of coaxing to get them into the right shape. Then, bake for about 12-14 minutes at 330º F until cooked thoroughly.
Options & Upgrades
If you want to throw in a few non-dairy chocolate chips, you won’t get any complaints for that. Also, I did something weird with the cookies pictured… I added 1/4 teaspoon of cayenne pepper into the dry ingredients and made Spicy Kale Chocolate Cookies. If you’re into that kind of thing, this extra spicy kick at the end is incredible.