1 T. ground flaxseed
3 T. warm water
1 cup spelt flour + extra, as needed
1 cup oats
⅔ cup coconut sugar
½ t. baking soda
⅛ t. salt
⅔ cup coconut oil or vegan butter, melted
2 t. vanilla extract
¼ cup non-dairy milk
2 cups kale, de-stemmed and shredded
handful vegan chocolate chips
Preheat oven to 350°. Prepare flax “egg” by stirring together flax and water in a small bowl or cup. Let sit 10 minutes before using.
In a large bowl, whisk together flour, oats, coconut sugar, baking soda and salt. Combine melted coconut oil, vanilla extract and kale in blender. Blend until kale is shred into very small pieces. Stir mixture into large bowl with flour, add flax “egg” and mix until thoroughly combined. Fold in chocolate chips and raisins.
You should be able to roll the batter into loose balls with your hands. If dough is too wet (the kale adds water), add a little more flour (I added about ¼ cup).
Scoop a little more than 1 tablespoon of batter onto baking sheet for each cookie. Bake for 11-13 minutes, until edges are slightly firm (they’ll firm up more as they cool). Let cool before enjoying.