Black Bean Chocolate Cookies
These Black Bean Chocolate Cookies are so super soft and chocolatey that you'd never guess they were made of beans. They are grain, gluten and refined sugar free. Such a healthy and satisfying treat for the whole family.
Ingredients
- 1.5 cup cooked black beans
- 1/4 cup melted coconut oil
- 1/2 cup agave or maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 cup almond meal blanched ground almonds or ground almonds
- 1 tsp lemon juice
- 1/2 cup 50-75 grams of dark chocolate or dark chocolate chips
Instructions
- Warm up the oven to 170C or 350F
- Rinse and then drain the beans really well if using the canned ones, if you cooked them yourself, just drain them.
- Place in a food processor or a blender with all ingredients besides almonds and chocolate.
- Blend until smooth and then add ground almonds.
- Pulse a few more times to assemble. You will get a delicious and fluffy batter
- Now fold in chopped chocolate or chocolate chips - reserve 1/4 of amount to decorate the cookies before baking
- Use an icecream scoop to scoop up the batter in small balls and place on the baking tray lined with parchment paper leaving enough space for them to expand.
- Press carefully a few more pieces of chopped chocolate in each cookie.
- Bake for 15 minutes on convenctional oven. Don't use fan assisted mode as it may dry them out.
- When they're done, they will still be soft. After the time elapses just take them out, trust me cause if these cookies overbake they will will dry out and not be as soft. If unsure, try moving one and if it feels like it's holding it's shape, they're done.
- Be sure to store the cooled down cookies in an airtight container in the fridge up to 7 days. They can be bit crumbly if kept on room temperature.
Notes
You can sub ground almonds for ground hazelnuts or walnuts
You can sub black beans with any creamy kind - only the cookies might not come out as dark and may be lighter brown ;)