Peanut Butter Choc Chip KALE Cookies – yes, believe it!
These cookies are soft, chewy and little bites of heaven. Made with all natural, nutritious ingredients; it’s the sweetest way to get your greens in – and you won’t be able to taste them! Perfect for fussy kids, healthy snacking or even a naturally green and festive dessert for Christmas (without the artificial colours or sprinkles).
You can use kale or spinach, depending on what you have on hand. It’s a great vegan and allergen friendly sweet treat.
Tag me on Instagram @AMYLEEACTIVE if you try the recipe!
Photos by Max Kruse.
- 1 cup raw kale (or spinach), no stems
- 1 cup oat flour, loosely packed (125g)
- 1/2 cup dry sweetener of choice (I use Natvia) (100g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup peanut butter (55g)
- 1/4 tsp vanilla extract
- 3-4 tbsp milk (60g)
- 1/3 cup chocolate chips (60g)
- Preheat oven to 170 C / 325 F.
- Dice kale (or spinach) finely.
- Combine all dry ingredients except kale in a bowl, then stir in remaining ingredients to form a dough. Add kale. It will be dry at first, so keep stirring – add milk of choice as necessary until a cookie dough batter is achieved (you may need more or less depending on the oiliness of your nut butter).
- Roll into balls and flatten slightly. Place on a cookie tray, and bake 10 minutes. They will look underdone. Remove from the oven and let them cool 10 minutes, during which time they will firm up.
Tip: You can freeze the cookie dough balls and bake at a later date if you wish!