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