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1.
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Preheat your oven to 325 degrees F and line a cookie sheet with parchment paper or a Silpat.
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2.
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In a large food processor, add the almond meal, baking powder, salt and cinnamon.
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Process until well blended.
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3.
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Add in the mashed avocado, honey and apple sauce.
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Process until well combined.
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4.
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Add the torn kale into the food processor and blend until it breaks down into very small pieces.
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Finally, add in the coconut flour and blend until well combined and the batter begins to thicken.
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Make sure to scrape down the sides of the food processor so that all the flour gets mixed in.
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5.
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Place the food processor bowl into the refrigerator for 10 minutes to let the coconut flour begin to absorb the liquid.
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6.
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Once chilled, drop the dough onto the prepared cookie sheet using 2 tablespoon-sized spoonfuls.
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Your dough will be quite sticky.
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Leave about 2 inches between them and slightly press down each cookie.
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7.
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Bake for 10 minutes.
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Take pan out of the oven and lightly press the cookies down with a fork.
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Continue baking until the outsides begin to turn golden brown and lightly crisp, about another 15-20 minutes.
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Remove from oven.
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8.
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Let them cool on the pan for 10 minutes, and then transfer to rack to finish cooling.
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9.
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Devour!
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Notes: Cookies are best stored in an airtight container in the refrigerator.
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Although they will lose a little bit of their crispness, it will preserve the chewiness and taste.
