Warm Kale Soft Cookies (Printable Version)
Soft, chewy treat blending fresh kale and warm spices with a hint of sweetness.
# What You'll Need:
→ Dry Ingredients
01 - 1.5 cups all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon ground cinnamon
04 - 0.25 teaspoon salt
→ Wet Ingredients
05 - 0.5 cup unsalted butter, softened
06 - 0.75 cup packed light brown sugar
07 - 0.25 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 1 cup finely chopped fresh kale (stems removed)
11 - 0.5 cup rolled oats
12 - 0.5 cup mini chocolate chips or raisins (optional)
13 - 0.25 cup chopped walnuts or pecans (optional)
# How To Make:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
03 - Using a mixer or whisk, cream the softened butter with brown and granulated sugars until light and fluffy, about 2–3 minutes.
04 - Beat in the egg and vanilla extract until fully blended.
05 - Gradually add dry ingredients into the wet mixture, stirring only until incorporated.
06 - Fold in chopped kale, rolled oats, and optional add-ins such as chocolate chips, raisins, or nuts.
07 - Drop tablespoon-sized portions of dough onto prepared sheets, spacing about 2 inches apart.
08 - Bake for 11–13 minutes until edges turn lightly golden and centers set.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack; best served warm.
# Expert Advice:
01 -
- They taste indulgent but actually sneak in vegetables, so you can eat dessert without the guilt.
- Warm from the oven with a hint of spice, they're cozy in a way that feels both familiar and surprising.
02 -
- If you don't chop the kale fine enough, it'll be chewy and stringy—almost tooth-catching—so take an extra minute there.
- These are best enjoyed while still slightly warm, when the chocolate is soft and the edges are crisp but the middle stays tender.
03 -
- Don't overbake them—the moment the edges are golden, pull them out, because they keep cooking slightly on the hot pan.
- If your kale is particularly bitter or tough, blanch it for a minute first and squeeze it dry to mellow the flavor.