Chocolate Chip Kale Cookies (Healthy & Gluten-free)

These healthy and gluten-free chocolate chip kale cookies will make you want to eat more veggies! You won’t feel the kale in here, just the tasty stuff. These are perfect for your kids, but also for you if you are having a hard time consuming kale in other dishes.

The other day I made a chickpea stew that required kale in the recipe. And since I had some kale left, I wanted to make something I knew my child would eat, too (he didn’t like the chickpea stew I made).

I thought cookies would be perfect! Anyone loves cookies, especially if they have chocolate chips in them. My kid wouldn’t have tried these cookies if they didn’t have chocolate chips in them. But because they do, he eats lots of them!

On top of that, I am not a huge kale fan either. I can eat it in stews or soups but I still haven’t figured out how to make a kale salad. That is one of the reasons why I needed to make kale cookies so that every time I have leftover kale, I can make cookies out of it.

I am so glad I did. Because that won’t be my last time baking chocolate chip kale cookies. I love that I can eat them even for breakfast without feeling guilty. It’s also pretty convenient because lately, I had a hard time eating delicious breakfast meals. And these are perfect with coffee or with my morning matcha.

These kale cookies are soft inside but a little crunchy on the outside. The chocolate chips give them a nice crunch and the kale is just there for the nutrients (no kale taste whatsoever). Also, they are sweetened with bananas and maple syrup, which is much healthier than regular sugar. Oats are dense in nutrients too and they add a hearty texture to the cookies.

Ingredients & substitutions

Ripe bananas – The bananas should be ripe, this will ensure that the natural sugars of the bananas will be released and therefore the cookies will be sweet. Can be substituted with the same amount of applesauce (homemade or store-bought).

Maple syrup – This can be substituted with honey or agave syrup.

Coconut oil – Butter is a great substitute here. Otherwise, other vegetable oil can be used too.

Quick oats – Rolled oats work well, too.

Kale – This is the hidden star of the recipe! But can easily be replaced with the same amount of spinach. Frozen kale/spinach works well too.

Chocolate chips – The chocolate chips make these cookies next level, for sure. If you want a sugar-free version, feel free to use raisins. Kids love raisins and they are naturally sweet! Some nuts or seeds would work great, too.

How to make the chocolate chip kale cookies?

Start by adding all of your ingredients (except for the chocolate chips) to a food processor or a high-speed blender.

Blend until the ingredients are well incorporated. The batter should be sticky and pretty dense. If you feel like it’s not thick enough, add a little more oats. It can happen if your bananas are medium-large.

Next, add the chocolate chips to the batter and mix to combine. Optionally, place the batter into the fridge for 30 minutes. It will chill and solidify due to the coconut oil and it will be easier to shape the cookies.

Using your hands or an ice cream spoon, take the batter and shape it into a cookie. Place on a baking tray. Repeat. I ended up with 9 fairly big cookies. Don’t worry if it feels a little messy, it will bake just fine.

Bake at 180 C/ 350 F for 20-25 minutes. The baking time depends on your oven, the size of the cookies, and how crunchy you want your cookies to be on the outside.

After removing from the oven, place on a cooking rack to cool down. They will harden while they cool down.

Tips for the perfect chocolate chip kale cookies

• Chilling the Dough. If you find the dough too sticky, chilling it for about 30 minutes can help with shaping and baking.
• Experiment with Additions. Consider adding nuts, seeds, or different spices to customize your cookies.
• Sugar-free. Chocolate chips can be substituted with raisins if you aim for refined sugar-free cookies.
• Frozen kale. Use frozen kale if that is what you have. You might need to add a little more oats though because the frozen kale might be more watery.
• Don’t Overbake. Remember that the cookies will continue to cook on the baking sheet after removing from the oven. Do not leave them for more than 25 minutes.
• Cool down: After a few minutes of leaving your cookies on the baking tray, carefully move them to a wire rack to cool completely. This helps maintain their texture and firm further.

Storing the kale cookies

Room temperature. The kale cookies can be stored at room temperature for up to 2 days. To keep them fresher, cover them with a tea towel.

In the fridge. After they are cooled down, place them in an airtight container in the fridge for up to 5 days. I like this method the best because the chocolate chips become crunchier.

In the freezer. Store them in the freezer for later for up to 2-3 months.

FAQ about the chocolate chip kale cookies

Can I use any type of oats?

You can either use quick oats or rolled oats for this recipe. If you are using rolled oats, blend them a little in the food processor before adding the rest of the ingredients. Also, if you can’t have gluten, make sure your oats are gluten-free certified as some oats might contain traces of gluten while being packed.

Are the cookies suitable for kids?

Definitely! My kid loves them! It’s a delicious way to add some greens to the belly of your little one. You can omit the chocolate chips if your kid can’t have them. Or add raisins instead.

Other recipes you might like:
Vegan Apple Oatmeal Cookies
Healthy Beetroot Muffins
Black Bean Muffins

Can I make this recipe without a food processor?

Yes! Start by mashing your banana first before adding the rest of the ingredients. Also, make sure the kale is finely chopped and that you are using quick oats, as the rolled ones are too coarse for the cookies.

What are some add-ins I could consider adding?

Spice up your cookies with some more spices like cardamom, nutmeg, or ginger. Also, feel free to add some dried fruits, nuts, or seeds. Make sure not to add too many as it might result in your cookies not sticking together.