Vegan Breakfast Avocado Cookies With Kale
gluten
free
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1
Preheat your oven to 325°F and line a cookie sheet with parchment paper, or a silpat.
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2
In a large food processor, add in the almond meal, baking powder, salt and cinnamon.
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3
Add the torn kale into the food processor and blend until it breaks down into very small pieces.
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4
Place the food processor bowl into the refrigerator for 10 minutes to let the coconut flour begin to absorb the liquid.
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Full recipe &
nutritional value on foodfaithfitness.com
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