I have long been fascinated with the use of beans in cookies, brownies, and cakes. But beans in desserts? Healthier or not, that just sounds . . . eww. But I was curious so I finally tried a batch of chocolate chocolate chip cookies made with black beans. Not only did these cookies have extra protein and fiber, they were incredibly moist and chocolaty. And you know what . . . you really couldn't taste the beans. I have to be honest, I didn't expect them to be that good, I certainly didn't expect the intense chocolate flavor.
But the true test would be having other people taste them. I didn't tell anyone they were made of beans. And guess what? They were a success. Eric's mom loved them. She never would have guessed they were made up of 90% beans. Even Eric, who doesn't tend to favor chocolate cookies, liked them too, though he said they wouldn't be his go-to cookie. I told him the cookies were healthified. I still haven't told them they were made out of beans. Shhh!
With a few minor changes, this recipe comes from here.
1 15-ounce can of black beans, drained and rinsed
2 tablespoons almond butter (you can also use peanut butter)
2 tablespoons milk
2 tablespoon flour
4 tablespoons unsweetened cocoa powder
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray.
Place the beans, peanut butter, and milk into a blend and combine until smooth.
In a bowl, whisk together the flour, cocoa powder, sugar, cinnamon, and baking powder. Add the bean mixture to the dry ingredients. Mix until well combined. Stir in the chocolate chips. Your dough will be a bit sticky.
Place tablespoon of dough on the greased cookie sheet. Slightly flatten them with a spatula or fork. Bake for 15 to 20 minutes. Transfer to a wire rack to cool.