Chocolate Almond and Kale “Cookies”

YumUniverse is a fantastic plant-based, gluten-free website with countless resources for transitioning to a plant-based lifestyle. Although Heather Crosby, the author of this site, posts recipes that are not always sugar-free, that doesn’t mean I can’t adapt! My version of these chocolate, almond, and kale “cookies” is sugar-free and delicious. They definitely have a strong kale flavor though, so you are fore-warned. Also, I didn’t think to do this, but I would probably add Stevia extract to make it slightly more sweet.


Chocolate Almond & Kale "Cookies" fresh out of the oven.
Chocolate almond & kale “cookies” fresh out of the oven.

To Fold In:

6 large leaves kale, ribs removed (I used green curly, but purple works well too)*
1/4 cup raw almonds, chopped
1/4 cup raw cashews, chopped
1/4 cup raw, shredded coconut

1/4 cup raw cacao powder or unsweetened cocoa powder
3 tbsp mesquite powder
1 tbsp maca powder (optional)
1/2 cup almond flour or meal**
1/4 tsp sea salt

1 tsp vanilla extract
1 tsp chocolate extract (optional)
2 tsp cold-pressed virgin coconut oil, warmed to liquid
1/2 cup warm water, 2 tbs unsweetened applesauce
1 tbsp chia seeds

*I chopped my kale before I noticed “6 large leaves” so I guessed on the amount. If this happens to you, just mix the wet and dry ingredients together, then slowly add kale until the proportions look right.

**You can make almond meal by processing whole almonds very finely


Preheat oven to 350 degrees F and line two small (or one large) cookie sheets with parchment paper. In a small bowl, mix water, chia seeds, extracts, oil, and unsweetened applesauce. Set aside. Chop almonds and cashews. Set aside with shredded coconut. Wash kale, remove ribs, and chop as finely as possible. Sift together cocoa, mesquite, maca, almond meal, stevia (optional but recommended), and salt in a large bowl. Pour in wet mixture and fold in chopped kale. Then, fold in nuts and coconut and mix well. Press “dough” into rounds in your palm, flatten to about 1/2″, and place on cookie sheets. Make sure they are flat and tight so they don’t fall apart. (This is very messy; I recommend washing hands frequently to facilitate the process.) Bake 25-30 minutes. Allow to cool before serving. Enjoy!

Yield: 20-24

To see the original recipe, go to


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