Double Chocolate Black Bean Cookies

 

 

Yields:  30-36 cookies    Prep Time:  15 minutes       Total Time:  1 hour

 

With high quality cocoa and a bit of chocolate chips, these cookies satisfy a chocolate craving.  At the same time, they also have fiber, folate and iron from black beans as the base for these cookies.

 

Ingredients

1 15 oz. can black beans, washed and drained

4 tablespoons butter, softened

1/2 cup plus 2 tablespoons packed brown sugar

1/2 cup good quality cocoa

2 eggs

1/4 cup tapioca flour*

1/4 cup almond flour (you could also use rice flour)*

2 teaspoons vanilla

1/2 teaspoon salt

1 teaspoon baking soda

 

1/2 cup chocolate chips

 

*Substituting 1/2 cup of gluten free flour mix is an option

 

Directions:

1. Preheat oven to 400 degrees Fahrenheit. 

 

2. Combine all ingredients in a food processor, except the chocolate chips.  Pulse until all combined, then add in chocolate chips and pulse about 30 seconds to gently chop the chips. 

 

 

3. Drop one tablespoon at a time onto a parchment paper or silicone lined baking pan. 

 

4. Bake at 400 degrees for about 10-12 minutes.  Let cool on cooling rack.  The cookies are best stored in an airtight container in the refrigerator or the freezer.

 

These little cookies are like chocolate pillows!  They are really light, which makes it difficult to eat only one or two.  Luckily, they have some beneficial qualities from the majority of the base of the cookie being from black beans.  Almond flour gives a little protein and magnesium.  Tapioca flour isn’t known for its nutrition density, but it helps with texture and really adds a fluffy quality to these cookies.

 

Although, the time above indicates an hour for the recipe, it really is a quick one, probably complete in closer to 45 minutes.  All of the ingredients go into the food processor.  Clean up is easy!

 

Using beans in my cookies is nothing new.  Chickpeas work pretty well, as they are neutral in flavor (here is the Chickpea Chocolate Chip Cookie recipe or you can see below).  I have even tried a cannellini bean cookie.  It wasn’t bad, but I used avocado too, and it was a little on the mushy side.  Always experimenting!

 

Another great use for these cookies is in an ice cream sandwich.  We like to use banana and avocado ice cream in our sandwiches for a bit of a healthy (and still tasty) touch!  Recipe for Black Bean, Avocado & Ice "Cream" Sandwiches.

 

Pin on Pinterest!

 

 

 

 

Please reload

Please reload

AFFILIATE DISCLOSURE
This website, including this page, contains affiliate links.  This means that The Nourished Seedling may receive a percentage of any product you purchase when using the links in the posts, articles or recipes. There is no difference in the price of the products, yet your purchase supports the mission of The Nourished Seedling to help people to reach optimal health by living a healthy and balanced life.  Thank you for your support!

For more informtion on affiliates and disclaimers, please click here.

Please reload

Please feel free to leave a comment!

*PLEASE NOTE* Anywhere you are asked for your email on this site, it is to verify you are a human (not a robot/computer).  Your email address will NEVER be published or sold.

© 2020 The Nourished Seedling, All Rights Reserved

 

  • Black Facebook Icon
  • Black Twitter Icon
  • Black YouTube Icon
  • Black Pinterest Icon
  • Black Instagram Icon