In a large mixing bowl, whisk together the whole wheat flour and baking powder, ensuring they are well mixed.

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

Pour the blended mixture into the bowl with the dry ingredients. Mix everything together using a spatula until fully combined.

Cover the mixing bowl with plastic wrap and chill the cookie dough in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C).

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

Gently flatten each dough ball slightly with damp fingers.

Bake for about 22 minutes, or until the cookies are golden brown around the edges.