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.