These Paleo Breakfast Avocado Cookies With Kale are made in the food processor for a quick, easy, and healthy morning snack!
Some days, I’m out here making reasonable breakfast choices. And then there are days like this—when I somehow end up blending kale into cookies and still convincing myself that I’m totally normal. I was aiming for a green smoothie in cookie form, but what I got was… more like speckled. Green-flecked, chewy-on-the-inside, crisp-around-the-edges little weirdos that looked kind of swampy but somehow tasted like breakfast heaven.
I’m fully aware of how that sounds. Kale? In cookies? I get it. Even Mr. FFF was like, “Hard pass” via text when I told him. And then he came home, tried one, and casually inhaled five. So, I guess we’re not judging anymore. These are that kind of cookie—the ones you make as a kitchen dare and then end up meal-prepping every week because they hit all the good breakfast notes. Slightly sweet, warm from the cinnamon, a little earthy from the avocado, and chewy in that way that makes you stand at the counter wondering how many you’ve already eaten.
Also? One bowl. Food processor only. Minimal cleanup and zero regrets. If you’re into sneaky superfoods and your breakfast preferences lean a little chaotic (hi, it’s me), these are for you.
Are These Paleo Breakfast Avocado Cookies With Kale Healthy?
They’re about as healthy as a cookie is going to get. Almond meal and coconut flour are rich in vitamins, minerals, and healthy fats, while the avocado and kale bring fiber, potassium, vitamin C, and vitamin K to the mix. There’s also no white sugar—just honey. Compare that to just about any store-bought cookie (even the ones marketed as “healthy”), and you’ll find there really is no comparison.
These cookies are Paleo, gluten-free, dairy-free, and free from refined sugar. If you wanted to make them vegan, you could try swapping out the honey for maple syrup or agave nectar.
Weird Idea, Delicious Reality
I know the idea is… a lot to take in. The thought of kale pieces in your cookies might have you thinking twice. But hear me out: If we can put spinach, kale, and other greens in fruit smoothies and be cool about it, why can’t we put kale in cookies?
When you have so many other delicious ingredients chiming in—applesauce, honey, cinnamon—the kale kind of fades into the background, acting like it’s undercover. You’re basically sneaking in a veggie for some extra nutritional punch, same as you would with a fruit smoothie. It makes sense to me!
How do I store leftovers?
Cookies are best stored in an airtight container in the refrigerator. Although they will lose a little bit of their crispness, it will preserve the chewiness and taste. They’ll stay good for around 4-5 days. The cookies can also be frozen in a Ziploc bag for up to 3 months. Flash-freeze them in a single layer on a cookie sheet first for 1 hour before transferring them to the bag.
Serving Suggestions
How do we feel about avocado in desserts and sweets? It’s one of my favorite hacks for a healthy take on baked goods and truffles that keeps the texture beautifully decadent and moist. Try these Healthy Avocado Chocolate Truffles and Avocado Cookies With Chocolate Chips, and you’ll get my point! And while you enjoy your breakfast cookies, don’t forget a healthy Avocado Smoothie or Kale Smoothie on the side.
Ingredients
- 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
- 3/4 cup honey
- 2 tablespoons unsweetened applesauce
- 1 cup tightly-packed kale torn into small pieces
- 1/4 cup coconut flour 1 ounce
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper or a silpat.
- In a large food processor, add the almond meal, baking powder, salt, and cinnamon. Process until well blended.
- Add in the mashed avocado, honey, and applesauce. Process until well combined.
- Add the torn kale to the food processor and blend until it breaks down into very small pieces. Finally, add 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 begins 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 the cookies 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:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Love the idea of adding kale into a cookie! I’m curious if almond flour could be used instead of coconut flour?
Yes but the texture and moisture content might be slightly different. You may need to adjust the amount a little. Good luck!