I must begin by stating that this brilliant cookie recipe is not my own. I did tweak it slightly, however the original is from http://www.elizasedibles.com. These have protein, minimal sweetener, and healthy fats, with no white sugar, eggs, or dairy. I took a snapshot of the finished product below. 🙂
And here’s the recipe so you can enjoy them as much as I did.
Chocolate Chip Cookies
- 15 oz soaked and cooked black beans (or 1 can of rinsed ones) See Tip*
- 2 Tbl unsweetened almond milk (or non-dairy milk of choice)
- 1 ½ Tbl peanut butter (I make mine by grinding shelled nuts in a food processor)
- 2 Tbl extra virgin olive oil
- 3 Tbl whole wheat flour
- ¼ cup unsweetened cocoa powder (You could also use carob powder)
- ⅓ cup agave nectar or maple syrup (I used a little less, as I’m not crazy on super sweet things)
- 1 tsp baking powder
- 1 tsp vanilla extract
- pinch of cinnamon
- pinch of salt
- ⅓ cup non-dairy chocolate chips, plus more for placing on top (I’m sure carob chips would also work here!)
- Preheat your oven to 375 degrees and place parchment paper (or “cook-eze” baking liners as I use) on baking sheets.
- In a food processor combine the black beans, milk, peanut butter, and olive oil, until smooth.
- Add in your flour, cocoa powder, sweetener of choice, baking powder, vanilla, cinnamon, and salt. Mix the ingredients together until well combined.
- Do not mix, but stir in the chocolate chips.
- Take a small piece of dough in your hand, gently roll it into a ball, and flatten it down on a cookie sheet. Repeat this until the dough is all gone, making sure to evenly space the cookies out. Leave some room in between them (although they don’t expand much.)
- Place the cookies on sheets in the oven for about 10 minutes (I left them in there a few minutes longer). Since all ovens are different, check the cookies after 10 minutes. They should be soft, but no longer doughy.
- As soon as you take them out, I recommend placing a couple chocolate chips on top of each cookie. The chips will melt quickly, as they are hot so be careful! Once the cookies cool slightly, move them to a cooling rack; allowing them to cool completely.
- Bon appetit!
*Tip: Soaking the black beans yourself and then cooking them, makes them more digestible than their canned counterparts. Make sure to change the water the beans are in when you’re done soaking them.
I enjoyed my warm gooey cookies with a nice cold glass of flaxmilk – lots of omega 3’s in there 😉