Black bean cookies? Yes, you read that right. It sounded weird to me
at first, but one day I decided to give it a try. I was pleasantly
surprised with the results. These cookies don't taste like black beans
to me; they taste like chocolate (of course!) and they have a nice soft
texture.
I feel like my
skills in the kitchen are not something to brag about. At all. Since
going gluten free last Fall however, I've had to step up my game. It's
been a fun adventure so far; I still have a long ways to go. That's why I
LOVE recipes that are this easy! It's a huge bonus when the recipes turn out to be not only edible, but delicious! :)
Black Bean Double Chocolate Cookies:
You can find the original recipe
here.
15.5 oz (about 2 cups) cooked black beans, drained and tapped dry
2 tbsp olive oil (or coconut oil)
2 tbsp peanut butter
2 tsp vanilla extract
2 tbsp soy milk (or any milk)
1/2 cup unrefined sugar
1/4 cup cacao powder
2 tbsp buckwheat flour
1 tsp baking powder
1/4 tsp cinnamon
1/4 cup chocolate chips
Preheat oven to 350°F.
In a food
processor add all the ingredients except chocolate chips.
Blend until smooth.
The batter should have the consistency of a thick mousse. Stir in chocolate chips (don't use the food processor
for this).
Spoon
onto greased cookie
sheets (or use parchment paper). Use a spoon or your finger to flatten
the cookies into round traditional cookie shapes (they don't flatten out or change
shape while cooking). Press in a few extra chocolate chips on top if
desired (this makes their presentation more impressive).
Bake for about 15 minutes. (They should still be a
little soft when you remove them from the oven). Dust with some cinnamon if desired, let cool and then enjoy!
*Note:
It is recommended to store these cookies in the refrigerator. ...Or you
can do what I did and eat them all at once. Nom Nom Nom! Haha!
