Do you think this is the reason no trick-or-treaters came to my house?
They’re delicious and gluten free. What more could you ask for? These kale chocolate chip cookies are adapted from the Fifty shades of kale cookbook I posted about last week.
Yeah, this is what theirs looked like. Never mind, just pretend mine look a little less bloppy.
To start I grabbed a few leafs of kale from the garden
and pulled off the tough stems.
Then I tore them into pieces
and chopped the pieces up until they were pretty small.
Into a bowl I tossed a stick of butter,
and vanilla. Then mixed again.
Next I added the dry ingredients, gluten free flour,
and chopped kale.
Maybe I tossed in a little bit more.
And mixed it all in.
Next the chocolate chips,
After I mixed them all together and was ready to put spoonfuls onto the cookie sheet I noticed I’d forgotten the baking powder!!
So I slowly worked in a little sprinkle of baking powder in at a time until I got it all in.
Baking gluten free with xanthan gum is pretty sticky so this was quite a task. Please remember to put the baking powder in with the flour.
Finally I got them onto the cookie sheets and topped with additional chocolate chips. Baked at 350 for 12-15 minutes and they were just fine!
Kale chocolate chip cookies ~Gluten free
adapted from Fifty shades of kale cookbook
•1/2 firmly packed cup of chopped kale leaves
•1 1/4 cup gluten free all purpose flour
•1/2 cup old-fashioned oats
•2 tsp baking powder
•1 cups brown sugar
•2 tbs molasses
•1stick butter, soft
•2 tbs vanilla extract
•1 cups dark chocolate chips (or semi-sweet ones)
In a large bowl, beat butter and sugar until thoroughly combined. add molasses and eggs, Add vanilla extract, mix it in.
Add flour, oats, baking powder. Add kale and half of all chocolate chips. Mix all together until just incorporated.
spoon cookie dough onto greased baking sheet 2" apart. Distribute remaining chocolate chips onto each cookie.
Bake at 350 for 12-15 minutes or until cookies brown around the edges and still slightly soft in a middle.