These Paleo Breakfast Avocado Cookies with Kale are made in the food processor for a quick, easy and healthy breakfast! You won’t taste the hidden veggies!
There are times when sometimes I think I am trying to get a LEEETLE TOO creative with my recipe creations.
And today was MOST DEFINITELY, x eleventy billion, one of those times.
So, I listened and I wanted to make you MORE of what you <3 <3 <3.
I got YO BACK PEEPS.
Are breakfast cookies healthy?
Typically, store-bought breakfast cookies are made with some not-so-good for you, questionable ingredients. But, if you make your breakfast cookies at home, they can be very healthy as you can load them with whole grains, heart healthy fats and nuts and other good for you ingredients like, in this case, KALE.
I had been pondering “green smoothie Cookies” for a LONG time, and was pretty excited about the idea. But also, nervous. How would you react to green cookies even if I did tell you they were healthy, paleo friendly and the ULTIMATE of healthy breakfast meal prep recipes?
Unless you were the equal opportunity cookie-ist, the Cookie Monster, probaaablly notsowell.
Soooo, I made this avocado cookie recipe for you anyway. And I made them in a food processor, so that would only need ONE bowl.
I EVEN MADE A VIDEO AND DID A KALE DANCE FOR YOU. It’s all about the little things to intrigue your taste buds enough to wanna munch on a recipe.
HOW-EV-ER, What I thought would turn into a totally green, healthy breakfast cookie, turned into a cookie… with green pieces.
These paleo breakfast avocado cookies with kale most definitely did not resemble the kale smoothie in cookie form that my mind had pictured. At ALL.
It was more like the appearance of moldy chocolate chips.
Aaaand now you REALLY REALLY wanna eat them, don’t you? I have such a way with description *wink wink* (sarcasm.)
BUT, to my MAJOR surprise, they were DELICIOUS beyond words. The kind of delicious that when you text your husband that you made kale cookies, he just texts back that emoji of a shocked face, about a million times, and says he won’t try them.
And then comes home… and eats 5 paleo breakfast cookies. AT ONE TIME.
The kind of YUMMY NUMMY GOODNESS that is lightly crisp on the outside (Honey FOR THE WIN!) but then SO chewy and the inside. For serious, I can’t. EVEN. with the chew factor of these cookies.
That also justsohappens to be made with no egg, butter or oil. Don’t judge cookies made with avocado you guys. My favorite healthy chocolate chip avocado cookies recipe (AND everyone who tries them) TO DATE uses it. It’s pretty much magic.
I know you’re still judging.
So, I did what all people who live and breathe social media would do, and asked you peeps on Instagram if you would judge me for posting paleo breakfast avocado cookies with kale that kind of looked like the spent some time cozying up with a swamp creature.
And guess what? Ya’ll said you needed more healthy meal prep ideas for the week and Ya’ll WANTED THE RECIPE. Like, REALLY BADLY.
So, here. Kale cookies for your face.
In one bowl. That you can feel good about because PALEO and SUPERFOOD.
And I PROMISE/PINKY SWEAR/Insert whatever way you will believe me here, that they do not taste like some weirdo kale salad + breakfast cookie hybrid.
You can trust me.
The interwebz is a safe place.
- 1 1/2 cups Finely Ground Almond Meal 5 ounces
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 1/4 cup Mashed Avocado 60 grams or about half of a small avocado
- 3/4 cup Honey
- 2 tablespoons Unsweetened Applesauce
- 1 cup Tightly-Packed Kale Torn into small pieces
- 1/4 cup Coconut Flour 1 ounce
- Preheat your oven to 325°F and line a cookie sheet with parchment paper, or a silpat.
- In a large food processor, add in the almond meal, baking powder, salt and cinnamon. Process until well blended.
- Add in the mashed avocado, honey and apple sauce. Process until well combined.
- Add the torn kale into the food processor and blend until it breaks down into very small pieces. Finally, add in the coconut flour and blend until well combined and the batter begins to thicken. Make sure to scrape down the sides of the food processor so that all the flour gets mixed in.
- Place the food processor bowl into the refrigerator for 10 minutes to let the coconut flour begin to absorb the liquid.
- Once chilled, drop the dough onto the prepared cookie sheet using 2 tablespoon-sized spoonfuls. Your dough will be quite sticky. Slightly press down each cookie.
- Bake for 20 minutes. Take out of the oven and lightly press the cookies down with a fork. Continue baking until the outsides begin to turn golden brown and lightly crisp, about another 20-25 minutes.
- Let cool to on the pan for 10 minutes, and then transfer to rack to finish cooling.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.