Black bean cookies? I know what you’re thinking and I assure you I have not lost my mind. Last year, while skimming Pinterest I saw a recipe for black bean brownies. My eyebrows rose at the thought of incorporating this savory food into my favorite dessert. I made a face similar to the one you are likely making and swore to never combine the two. Fast-forward three months and I found myself on Pinterest yet again (it’s been a long winter) and I saw not one, but several different recipes for black bean brownies. This time my reaction was a bit different. The more I saw these brownie recipes popping up the more I thought there must be something to them. Knowing I could no longer knock it until I tried it I headed to the kitchen. The results were pleasantly surprising. I served these brownies to my sister who was unaware of their contents. She gave them two thumbs up and still calls them the “best brownies ever.” That brownie recipe will be shared in a future post (A tease, I know.) For now I will share with you the brownie’s more portable cousin, the dark chocolate black bean cookie. I like the cookie version of this dessert for several reasons. 1. They are portioned out - I can commit to one cookie and be satisfied. 2. They’re more portable. 3. They can be frozen easily. If you’re still looking at me like I’m crazy I get it. I was skeptical too, but you need to get in your kitchen and try them for yourself! You will not regret it.
Dark Chocolate Black Bean Cookies
- 1 can of black beans (15 ounces)
- 2 tablespoons olive oil
- 2 tablespoons peanut butter (or any other nut butter)
- 2 tablespoons milk of choice
- ¼ cup honey
- ¼ cup 100% maple syrup
- 5 tablespoons dark cocoa powder
- 3 tablespoons whole wheat flour
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chocolate chips
Preheat the oven to 375°F. Rinse the beans and drain them. Add black beans, olive oil, peanut butter, milk, honey, maple syrup to a blender. Blend until smooth.
Add cocoa powder, flour, cinnamon, baking powder, baking soda, and salt to the bean mixture and blend until smooth. Chop the chocolate chips until fine. (Or put them in a plastic bag and hit them senselessly with a rolling pin.) Add chocolate chips to cookie mixture.
Line a baking sheet with parchment paper. I used my silicon baking sheets. S/4poon 16 evenly distributed dollops of batter. Bake for around 10 minutes (the cookies should still be a little soft when you remove them from the oven). Set aside a few minutes before transferring them to a wire rack to cool completely. Finally, enjoy and reevaluate your judgments.