• 1 mashed ripe banana
• 1/2 cup chunky almond butter
• 1/4 cup honey
• 1 teaspoon pure vanilla
• 3/4 cup old fashioned rolled oats
• 1/2 cup almond flour
• 2 tablespoons non-Dutched cocoa powder
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 cup Nature’s Greens® Kale
• 1/4 cup unsweetened dried cherries, minced

Preheat oven to 350 F. In a medium bowl combine banana, almond butter, honey, and vanilla until thoroughly mixed. In another small bowl, combine oats, almond flour, cocoa, sea salt, and cinnamon. Stir dry mixture into wet mixture until combined evenly. Fold in kale and dried cherries. Refrigerate for 10 minutes. Drop dough by 1/4 cupfuls 3 inches apart onto baking sheet lightly sprayed or brushed with olive oil. Use palm flatten tops of cookies. Bake for 15 minutes. Cool for 5 minutes before removing from sheet. Store in an airtight container at room temperature. 

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.