Pumpkin Kale Cookie Recipe

Welcome to my Pumpkin Kale Cookie Recipe! This recipe is amazing! It’s perfect for fall baking, especially if you want a more nutritious option. Before we start, here are a few things you should know!

Why You’ll Love This Recipe

You’ll love this recipe because it’s a great breakfast option! It’s a great way to add vegetables to your breakfast without eating a boring salad. They are packed with flavor and veggies!

Another reason to love this recipe is that they’re not that hard to make. It’s super convenient to have these cookies for busy mornings when you need to leave soon! Ok, here are the ingredients for this recipe!

Ingredients for this Recipe

• Kale- makes these cookies technically a salad
• Flour- adds structure. Feel free to use oat flour or gluten-free flour instead!
• Baking soda- makes these cookies spread out instead of flattening in the oven.
• Baking powder- does the same thing as baking soda
• Cinnamon- makes these cookies taste like an autumn treat!
• Nutmeg- also makes these cookies an amazing autumn breakfast
• Salt- adds flavor
• Coconut sugar- adds sweetness. You can use regular sugar if you don’t have coconut sugar, but I had it, so I thought I might as well use it. Don’t replace it with honey or maple syrup because it’s a very different texture!
• Coconut oil- makes these cookies filling and fudgy. Feel free to use avocado oil or butter.
• Pumpkin puree- this adds structure, fudginess, and veggies to these cookies! It’s very important! I’ve never used sweet potato puree, but you can try it. It would make these cookies sweeter, so you wouldn’t need to add as much sugar.

• Egg- important for structure
• Vanilla- adds flavor
• Optional add-ins- chocolate chips, super well-drained zucchini, raisins, or nuts

How to Make These Cookies

First, you wanna chop up the kale or put it in the food processor. I finely chopped the kale because I don’t mind seeing green in my food, but if you’re pickier, definitely put it in the food processor. Set this aside for later.

Next, you have to mix the dry ingredients, which are flour, baking soda, baking powder, cinnamon, nutmeg, salt, and coconut sugar. If there are any extra seasonings you love in cookies, like ginger, for example, add that here. Adding ginger and molasses would make gingerbread pumpkin kale cookies!

Now you want to add the coconut sugar, coconut oil, pumpkin puree, egg, and vanilla. Mix well. It should be like a dough consistency. It should also be sticky. That’s normal, so don’t worry if it’s a bit sticky.

Scoop cookie dough balls onto a cookie sheet with parchment paper. They should be about 3-4 tablespoons each. Make sure to flatten them and give them some space to spread out.

Finally, bake them in the oven for 15-18 minutes. When they come out, they should be orange and brown on the edges. The inside should be like banana bread. Let them cool and enjoy! I liked spreading butter on them when I ate them. It’s really good!

Frequently Asked Questions:

How many cookies do I get? You get twenty cookies.

Can I add carrots or any other veggies? As long as all of the moisture is gone!

Could I use mashed sweet potatoes instead of pumpkin puree? Sure! The cookies will be sweeter, but the texture shouldn’t change too much.

Can I use honey instead of coconut sugar? No. Honey is too sticky and would definitely change the texture.

Do these cookies taste like kale? No. But they do taste like pumpkin.

Make This Recipe Today!

So, that’s everything you need to know about this recipe. Now, let me tell you why you should try it. It’s delicious and convenient on busy mornings. When I made it, I got twenty cookies, but you can make them smaller to get even more! That’s so convenient to have that many meals prepared! Try this recipe today!

Thank you so much for reading my Pumpkin Kale Cookie Recipe! Comment if you try this recipe. Tell me how it went. Also, tell if adding chocolate chips works out. That’s all. Bye, girlies!

About Danya Grace