Chocolate Chip Kale Cookies
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.
Ingredients
- 2 ripe bananas medium
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 1/2 cups quick oats
- 1 tsp baking powder
- 1 1/2 cup chopped kale
- 1/4 tsp salt
- 1/4 cup chocolate chips dairy-free
Instructions
- 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 using a spatula. 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.
Notes
- 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.