March Recipe - Chocolate Black Bean Cookies
Cooking With Janine NewsletterA cookie that is healthy? I am aware black beans in cookies does not sound appealing but trust me, these are delicious. I always know if a healthy recipe tastes good when my grandchildren like it and they love these. A little tip though, if you want your family to try them you might want to omit telling them they contain black beans until after they have passed judgement. Chocolate-y, soft and chewy these cookies taste like brownies and the best part is they are full of nutrient dense goodness. Black beans contain fibre, folate, potassium, protein and plant compounds called flavonoids, which have powerful anti-inflammatory properties. Each serving has 2.3 grams of fibre and 2.4 grams of protein. That is impressive for a cookie.
The process to make them is super simple and quick. I make a few modifications on the recipe that work out great for me, like instead of rice flour I use whole wheat and I use freshly cooked black beans instead of canned.
Enjoy!
How to make black bean cookies
The process for making these cookies is simple: just use a food processor to blend together black beans, olive oil, peanut butter, cocoa powder and sugar into a chocolatey dough. You’ll add just a bit of flour in to hold the cookies together. Then, bake them for about 10 minutes until cooked through.
INGREDIENTS
- 15-ounce can cooked black beans (or 1 1/2 cups cooked)
- 2 tablespoons olive oil
- 2 tablespoons peanut butter
- 2 tablespoons milk or almond milk
- 1/2 cup coconut sugar
- 5 tablespoons cocoa powder
- 3 tablespoons all purpose flour or rice flour (for gluten free)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
INSTRUCTIONS
- Preheat the oven to 375°F.
- Rinse the beans and drain them; if using canned. In the bowl of a food processor, add the black beans, olive oil, peanut butter, milk, and sugar. Blend until smooth.
- Add the cocoa powder, flour, cinnamon, baking powder and 3/4 teaspoon kosher salt to the bean mixture and blend until smooth and the batter resembles a thick mousse.
- Line a baking sheet with parchment paper and spoon 16 evenly distributed dollops of batter. Bake for around 10 minutes (the cookies should still be a little soft when you remove them from the oven). Set aside a few minutes before transferring them to a wire rack to cool completely.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Black bean cookies