Chocolate Kale Cookies Recipes

CHOCOLATE KALE COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, cocoa powder, and baking soda together in a bowl.
• Blend applesauce and kale together in a blender until smooth, about 30 seconds.
• Beat sugar, butter, egg white, and vanilla together in a bowl using an electric mixer until smooth and creamy. Stir kale mixture, canola oil, and honey into creamed butter mixture. Stir flour mixture into kale mixture until dough is just mixed; fold in chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheet.
• Bake in the preheated until edges are slightly hardened, 10 to 12 minutes.

CHOCOLATE KALE CHIPS

Steps:

• Preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper.
• Add the coconut palm sugar, cashews, agave nectar, cacao powder, coconut oil, vanilla powder, cinnamon and cayenne pepper to a high-speed blender. Blend until the mixture is smooth. In a large mixing bowl, pour the chocolate sauce mixture over the kale leaves. Using your hands, massage the chocolate mixture into the kale leaves until each one is evenly coated. Fold in the coconut flakes and hemp seeds.
• Transfer the coated kale to the cookie sheets and bake about 20 minutes. Remove the cookie sheet, flip the kale leaves and bake for another 5 to 10 minutes. Watch them very closely, as they may burn quickly if left in the oven a few moments too long. Remove the kale chips from the oven when crispy. Allow to cool a bit, then serve.

KALE MINT COOKIES

Steps:

• Preheat the oven to 325 degrees F and line a rimmed baking sheet with parchment.
• Remove the stems from the kale and spread the leaves on the prepared baking sheet. Roast, rotating the baking sheet halfway through, until dry, 20 to 25 minutes. Transfer the kale to a food processor and grind into a powder. You should have about 3/4 cup.
• Beat the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg, mint, salt and baking powder and beat, scraping down the bowl as needed, until fully combined. Reduce the mixer speed to low; add the flour and ground kale and beat until fully combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
• Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and butter the parchment. Using a teaspoon measure, scoop the dough and form into small balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Bake, switching the baking sheets halfway through, until the edges of the cookies are golden brown, 15 to 20 minutes. Let the cookies cool for 1 minute on the baking sheets before carefully transferring to a cooling rack to cool completely.
• Fill a medium saucepan with 2 1/2 cups water and bring to a simmer. Place a medium heat-proof bowl over (not in) the water and add the chocolate chips. With a heat-proof spatula, stir the chocolate chips until fully melted. Drizzle the cookies with the chocolate or dip them in the bowl. Let set before serving.

CHOCOLATE KALE COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, cocoa powder, and baking soda together in a bowl.
• Blend applesauce and kale together in a blender until smooth, about 30 seconds.
• Beat sugar, butter, egg white, and vanilla together in a bowl using an electric mixer until smooth and creamy. Stir kale mixture, canola oil, and honey into creamed butter mixture. Stir flour mixture into kale mixture until dough is just mixed; fold in chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheet.
• Bake in the preheated until edges are slightly hardened, 10 to 12 minutes.