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Kale Brownies and Chocolate Chip Cookie Spread
[Vegan, Gluten-Free]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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Kale Brownies and Chocolate Chip Cookie Spread [Vegan, Gluten-Free]

3914

8-10

Dairy Free

Vegan

Y'know what they say: When life gives you kale, make brownies! When you have extra kale lying around and you just don't know what to do with them, these brownies are for you. Warm out of the oven, rich, and chocolatey, you'd think nothing could be better than this, but... Read More

Ingredients You Need for Kale Brownies and Chocolate Chip Cookie Spread [Vegan, Gluten-Free]

For the Kale Brownies:

3 tablespoons flax meal
1/2 cup water
2 cups kale, packed
1 cup almond milk
1/2 cup applesauce
1 cup coconut flour (or 1-1/4 cups all-purpose flour)
1/2 cup cacao or cocoa powder
1 cup cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut or olive oil
1 tablespoon vanilla

For the Cookie Spread:

1 14.5-ounce can chickpeas, drained and rinsed well
3 tablespoons almond butter or peanut butter
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
1/4 cup raw turbinado sugar
2 tablespoons maple syrup
2 tablespoons gluten-free rolled oats
1 tablespoon flaxseeds
1/4 cup almond milk
1/3 cup vegan chocolate chips

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How to Prepare Kale Brownies and Chocolate Chip Cookie Spread [Vegan, Gluten-Free]

To Make the Kale Brownies:

Preheat oven to 350°F and grease a 9x13-inch pan.
In a small bowl, stir the flax meal with the water and place it in the fridge for 15 minutes to gelatinize into a flax egg.
Meanwhile, cut the kale making sure to discard stems. Then, blend or pulse the kale in a food processor with the almond milk and applesauce until no chunks of kale remain.
Combine the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
Add the blended kale, flax egg, oil, and vanilla to the dry ingredients and stir until fully combined.
Pour into greased pan and bake for 15-20 minutes. Generally, you're supposed to let the brownies cool before cutting, but it just so happens that kale brownies taste so much better warm...so dig in. Or make the cookie spread.

To Make the Cookie Spread:

Place all ingredients except the chocolate chips into a food processor and process until smooth. If needed, adjust the sugar content to fit your tastebuds.
Stir in chocolate chips.
Spread on brownies, graham crackers, toast, etc., or eat spoonfuls to satisfy that cookie dough craving.

Notes

- Keep refrigerated for up to 5 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.