Kale Chocolate Chip Cookies

Kale Chocolate Chip Cookies

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!

Recipe: Luscious Apricot Bars

A series of recipes from lunches that Michele brought us during the summer!  More to come…



Chocolate Nakayummies

The recipes are going to start flowing in from the great dishes served at the potluck.
I think this is the first that arrived from Ellen, our yoga instructor.
These are much more delicious than you’d think by looking at the ingredients!
These chocolates — free of refined sugar and made from whole foods ingredients — come to us from Portland, Oregon, nutritionist and blogger Andrea Nakayama.


  • 1/2 cup gently melted coconut oil
  • 1/2 cup gently melted cacao butter
  • 1/2 cup raw honey
  • 1 teaspoon sea salt
  • 1 teaspoon peppermint extract (optional)
  • 1/2 cup carob powder
  • 1/2 cup cacao powder


  1. Mix all ingredients in bowl until they are well integrated.
  2. Scoop rounded spoonfuls into mini muffin or candy cups.  Be sure to get some honey in each scoop so that it doesn’t all sink to the bottom.
  3. Freeze for an hour or until candies are hardened and serve directly from the freezer.

Read more at Wholeliving.comChocolate Nakayummies 

Recipe: Spiced Oatmeal Cranberry Cookies

Another guaranteed yummy recipe from Volunteer Jim…

Spiced Oatmeal Cranberry Cookies
3/4 cup butter
1 cup sweetened dried cranberries
3 cups quick-cooking or rolled oats
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp baking powder
1 1/4 cups flour
1/2 milk
1 tsp vanilla extract
3/4 cup brown sugar
1/3 cup sugar 

Preheat over to 350.
Cream together butter and sugars until smooth.  Add vanilla and milk and mix well.
Add flour, baking powder and spices until well mixed, then stir in oats and cranberries.
Spoon into 1 1/2-inch balls on stoneware baking sheet or very lightly buttered cookie sheet.
Bake 14 to 18 minutes or until done.

Recipe: Pumpkin Cookies

From Member Michele…
She has found lots of sneaky ways to get reluctant vegetable eaters to eat veggies… here is one that we have tried… mmm-mmm-good!


2 cups flour
1 cup quick or old fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup pumpkin, canned
1 cup chocolate chips

Preheat oven to 350 degrees.
Combine flour, oats, baking soda, cinnamon and salt.
Cream butter; gradually add sugars, beating until light and fluffy.  Add egg and vanilla; mix well.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
Stir in chocolate morsels.
For each cookie use about 2 tablespoons dough on lightly greased cookie sheets.  Bake 15-17 minutes, until cookies are firm and lightly browned.  Remove from cookie sheets; cool on racks. 

This is the original recipe, but I don’t make the cookies that big.  I use about a teaspoon and cook until lightly brown, about 10-12 minutes. 

You can also substitute raisins for the chocolate chips.