Double Chocolate Chip Cookie with Kale and Blueberry Puree

These cookies pack an extra nutritional punch with the addition of a kale and blueberry puree.  You can make a large batch of this puree and then freeze in 1/2 cup portions ready to whip up a batch when your chocolate cravings hit.  You can add this puree to any of your favourite cookie and muffin recipes in place of applesauce or banana puree.  I also like to add it to our chocolate, banana pancakes for an extra does of antioxidants in the morning – I will share that recipe soon.

blueberry kale puree homemadeKale and Blueberry Puree

  • 1 large bunch of kale – washed, stems removed and lightly chopped
  • 600 g frozen blueberries (one bag)
  1. In a large pot place the blueberries in the bottom of the pot and cover with the kale.
  2. Simmer blueberries over medium heat, which will steam the kale, until kale is lightly wilted.
  3. Pour the kale and blueberries into a high powered blender or food processor and blend until a smooth puree results.
  4. Pour into 1/2 cup portions and freeze.

Double Chocolate Chip Cookie with Kale and Blueberry Puree

Double Chocolate Chip Cookies

  • ½ c kale and blueberry puree
  • 3 tbsp maple syrup
  • ½ c + 1 tbsp oil
  • 2/3 c organic cane sugar
  • heaping 1/3 c cocoa
  • 2 ¼ c whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 2/3 c choc chips
  1. Preheat oven to 350 F.  Grease two cookie sheets.
  2. Mix kale puree, maple syrup, oil, sugar and cocoa in large bowl.  Whisk well until kale and cocoa are full incorporated.
  3. In a separate small bowl mix remaining ingredients.
  4. Add dry ingredients to kale mixture and stir to combine.
  5. Spoon by heaping tablespoon onto prepared cookie sheets with 1 inch spacing.  Lightly flatten dough with fingers or the bottom of a glass.
  6. Bake in oven for 11 minutes.
  7. Allow to cool on pan for 1 minute and then remove to cooling racks.
  8. Once cookies are cool, store in an airtight container for 4-5 days or freeze for 3-4 months.