In a large mixing bowl, whisk together whole wheat flour and baking powder until mixed.

In a food processor, combine chopped kale, smooth almond butter, coconut sugar, cold water, vanilla extract, and salt. Process until smooth.

Pour the wet kale mixture into the bowl with dry ingredients and fold until no dry pockets remain.

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.

Preheat your oven to 350°F (175°C) while the dough chills.

Roll the chilled dough into 12 balls and place them on a parchment-lined baking sheet.

Flatten each cookie ball with damp fingers and bake for 22 minutes.

Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.