| 9 | 21 | 158 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 11 min | 10 |
| 1 cup | Spelt flour |
| 1/2 tsp | Baking soda |
| 1/4 tsp | Salt |
| 1/2 cup packed | Brown sugar |
| 1/3 cup | Semisweet chocolate chips, mini |
| 2 tbsp | Almond milk, chocolate, unsweetened, Blue Diamond (or milk of choice) |
| 2 tbsp | Coconut oil |
| 1/4 tsp | Vanilla extract, pure |
| 1 cup | Kale (or spinach, no stems) |
Preheat oven to 325°F. Process kale or dice it extremely fine. Combine all dry ingredients except kale in a medium bowl, then stir in remaining ingredients to form a dough. It will be dry at first, so keep stirring until a cookie-dough texture is achieved. Add 1 additional tbsp milk of choice only if needed Roll into balls. Place on a cookie tray, and bake 11 minutes. They will look underdone. Remove from the oven anyway, and let them cool 10 minutes, during which time they will firm up. You can also make extra cookie dough balls and freeze them to bake at a later date.
| Grain | 0.7 |
