Paleo Kale Breakfast Cookies

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

Notes: Cookies are best stored in an airtight container in the refrigerator. Although they will lose a little bit of their crispness, it will preserve the chewiness and taste.