Chocolate Chip Kale Cookies – Chef Farah Andrews

Courtesy the Nourishing Chef, Farah Andrews on Cup of Joe TT


2 cups spelt flour (unbleached white or whole wheat flour can be used)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ – ¾ cup coconut sugar

1/3 cup chocolate chips

4½ tbsp almond milk

4½ tbsp coconut oil

½ tsp pure vanilla extract or rose water

1 – 2 cups raw kale, no stems (spinach may also be used)


  1. Preheat oven to 325 F.
  2. Process kale or dice it extremely fine. Combine all dry ingredients except kale in a medium bowl, then stir in remaining ingredients to form a dough.
  3. It will be dry at first, so keep stirring until a cookie-dough texture is achieved (it may seem crumbly, that’s okay. Squeeze together and start to roll into balls.
  4. Place on a cookie tray lined with baking paper, and bake for 11 minutes. They will look underdone. Remove from the oven and let them cool, during this time they will firm up.
  5. You can also make extra cookie dough balls and freeze them to bake at a later date.

Watch the Video