Love biting into a warm and chocolate cookie, but hate the guilt that often comes with indulging? We know how you feel. To take a little guilt out of treating yourself, try baking up a batch of our yummy (and good for you!) chocolate black bean cookies.
Don’t let the black beans fool you in this healthy recipe. Black beans are high in protein, and fiber making them a low great low calorie addition to almost any meal. In this cookie recipe the black beans add texture, moisture and another reason to indulge.
Another reason to love this cookie, it’s vegan! So everyone can enjoy a cookie (or two).
- 1 C. black beans, cooked
- 2 Tbs. olive oil
- 2 Tbs. nut butter
- 2 Tbs. oat milk
- 1/2 C. coconut palm sugar
- 4-5 Tbs. cacao powder
- 2 Tbs. rose hip powder
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Rinse cooked black beans in cool water. Drain, and set aside a dozen black beans for decoration. Add remaining black beans to a food processor and combine with olive oil, nut butter and oat milk. Process until smooth.
- In a small bowl sift sugar, cacao powder, rose hip powder, baking powder and salt together. Add powder mixture to the black bean mixture. Process until combined. Batter should look thick but light.
- Spoon 10 tablespoons of batter on to the lined baking sheet and form dough into ¾ inch rounds. Place in oven and bake for 20 minutes. Remove from oven and set aside for a few minutes. Cookies should be slightly soft. Transfer to a wire rack to cool completely.