I know what you’re thinking–I’ve lost it. I posted this on my Instagram stories and no one could figure it out. Some said falafel/ burger patties, but couldn’t figure out the chocolate chips. Others said cookies and salad but the right answer was kale and avocado chocolate chip cookies!

Hear me out, we put spinach and kale in smoothies so why not put them in cookies? Besides, chocolate anything tastes good so… just trust me a little on this one. The key to making this recipe work is processing your kale finely enough, and if you think you’re sensitive to kale-y flavours, I’d recommend being generous with your sweeteners and chocolate.

I’m using the GF 1-1 flour by Bob’s Red Mill in this recipe because I find it much easier than creating my own GF flour blend (sadly, I am gluten intolerant) and I brought these cookies to the FeedFeed X Bob’s Red Mill cookie swap party!

I’m using avocado as a substitute for a more processed fat, like vegan butter or oil. You can use a neutral nut butter like cashew or coconut butter (just coconut pureed, not coconut oil!).

INGREDIENTS
1 cup Bob’s Red Mill GF 1-1 Flour⠀
1 cup of raw kale leaves
1/2 cup coconut sugar⠀
1/4 cup dark chocolate chips⠀
2 tablespoons nondairy milk⠀
1/2 teaspoon baking soda⠀
2-3 heaping tablespoons ripe avocado/coconut butter/cashew butter OR 2 tablespoons of oil⠀
1/2 teaspoon vanilla extract⠀
pinch of salt⠀

METHOD
Preheat your oven to 325F degrees.
Take your kale and either finely chop or pulse in a processor. You can also use an herb cutter to get small pieces!
Whisk sugar, mashed avocado OR substitute, vanilla, and milk in a bowl until smooth.⠀
Sift in baking soda, salt and flour into the bowl and combine with a spatula until you reach a dough texture. You can add additional milk if necessary by the teaspoon but remember start with very little if you do, once you add too much liquid it’s hard to save the mixture!
Now stir in your chocolate chips, and add your kale. Roll into balls and press down onto a cookie tray.
Bake for 10 minutes and let cool for at least 10 minutes so they can maintain chewy texture but firm up a little bit (I know!! it’s hard to wait).
Don’t be alarmed if your dough balls look like little garden balls, once they cook out the kale softens a lot, and it’s really not detectable in the cookies.

FTC: Bob’s Red Mill and The Feed Feed are sponsoring this post, but all opinions are my own and I’ve been using the GF 1-1 for years!!!

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Filed under: Eat, Gluten Free, Oil Free, Sweet Treats

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BY Remy • December 16, 2017

Kale and Avo Chocolate Chip Cookies (vegan, oil free, gluten free)

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories