Who knew that kale could be used in desserts? Apparently, Dr. Drew Ramsey and Jennifer Iserloh, authors of the cookbook, 50 Shades of Kale. The book is available for sale on Amazon.com. Here is this week’s suggested recipe using our featured vegetable of the week: kale.
Kale Chocolate Chip Cookies
Yields 40 small-ish cookies :
- 1 firmly packed cup of torn kale leaves
- 5 cups white whole wheat flour
- 1 cup old-fashioned oats
- 4 tsp baking powder
- 1/2 tsp salt
- 2 cups brown sugar
- 2 tbs molasses
- 1 cup (2 sticks) unsalted butter, soft
- 4 eggs
- 2 tbs vanilla extract
- 2 cups dark chocolate chips (or semi-sweet ones)
- 1 cup walnut halves (optional)
Preheat the oven to 350 F. If not using silicon mats for baking, spray baking sheets with a little flavorless olive oil.
In a food processor, pulse kale 10-20 times until finely chopped. Set aside.
In a bowl, combine dry ingredients: flour, oats, baking powder and salt. Set aside.
In a large bowl, beat butter and sugar with an electric mixer, on a low speed, until thoroughly combined. Continuing running mixer on low, and add molasses and eggs, one by one, until just incorporated. Add vanilla extract, mix it in.
Combine butter-sugar-eggs mixture with your dry ingredients. Add kale and half of all chocolate chips. Mix all together until just incorporated.
Using cookie dough spoon, drop the dough onto a greased baking sheet or silicon mat, placing them 2 inches apart. Distribute remaining chocolate chips onto each cookie and, if using walnuts, place walnut half on a top of each cookie.(Note: you can throw all your chocolate chips in the dough if you don’t feel like doing the tedious job of planting half of them on a top of cookies as suggested.)
Bake for 12-15 minutes or until cookies are firm around the edges but still slightly soft in a middle.
Cool cookies on a baking rack and enjoy!