Fudgy Chocolate Cookies
When I was a kid, I baked cookies. Often. I enjoyed being in the kitchen, creating new things, but I also loved putting a smile on people’s faces when fresh cookies were on the table. After going gluten-free, starting college, and having to cook other things for myself, I gotta say – my cookie game when down the drain. I still made a mean gf no-bake and have since perfected the chocolate-chip cookie, but my creativity has been lessened my the limits of cookies without gluten. I was feeling creative the other day though and am excited to announce that my cookie game is now going strong once again.
Here was my inspiration: black bean brownies… yah, weird, I know. A couple years ago they were pretty popular though and I whipped them up sometimes on holiday breaks when I visited home. They really were good – gooey, cocoa-y, and rich. I liked them, but I didn’t feel as though they were an adequate substitute for a good gf brownie made with a gf flour blend, chocolate and all the other “normal” brownie things though…
So back to cookies. When was the last time you’ve had a totally NEW type of cookie? I’m not saying a new “variation” on a snickerdoodle or oatmeal-raisin. Nope, totally new. Probably not in a while. Here I present to you a totally NEW type of cookie to add to your recipe log. These fudgy, gf, chocolate cookies, made with black beans, and 100% naturally sweetened are irresistible. Honestly, no one would ever know that the rich chocolate cookies you served them were actually made of beans and whole, healthy ingredients.
I can’t stop talking about how amazing these are and sharing them with all my friends – thus, I am so excited to share the recipe with you all! They are super easy to whip up, leave you minimal dishes to clean (important in this household), and are loaded with nourishing ingredients. Give it a try and let me know what you think!
- 15-ounce can black beans, drained and rinsed
- 1 Tbsp. coconut oil, melted
- 2 Tbsp. sun butter(or another nut/seed butter)
- 2 Tbsp. plant-based milk (I used cashew milk)
- 4 Tbsp. honey
- 1 egg
- 5 Tbsp. cacao powder*
- 3 Tbsp. oat flour** (certified gf of course - wheat flour would also work-for those non gf people out there)
- 1 tsp cinnamon
- 1 tsp baking powder
- ¾ tsp sea salt
- ¼ cup cacao nibs or chocolate chips (optional)
- Preheat the oven to 375°F.
- To a high-speed blender or food processor, add beans, coconut oil, sun butter, milk, honey and the egg. Blend until smooth and creamy, about a minute.
- Add the cacao powder, flour, cinnamon, baking powder and salt. Blend for another minute or two
- Lightly grease a large baking sheet and drop Tbsp. amounts of batter onto the pan. Sprinkle with cacao nibs or chocolate chips if desired. Bake for 8-10 minutes. The cookies will be soft and lightly spongy when done. Be careful not to over-cook. Let rest on pan for a minute or two and then move to rack for cooling.
- Cookies will last about 5 days in air-tight container (they’re pretty addicting though, so I’m pretty sure they won’t last that long).
**You can make this by simply grinding oats in a food processor
The Local Sprout