mins
Serves 12
Double Chocolate Black Bean Cookies
This recipe is a fun way of upping beans in your diet! The black beans are undetectable, but replace the flour to give a soft and chewy cookie. They have half the calories of regular home-made cookies. Beans are a fantastic source of fibre, but also add fibre to the cookies which can help to regulate our blood sugars. The beans add to the texture, keeping the cookies gooey, not brittle.
6g Protein
4g Fibre
3.5 Plant Points
Ingredients
1 x 400 g tin of black beans, washed and thoroughly drained (not wet please)
150g good quality, crunchy peanut butter. I used @manilife_
100g maple syrup
25g raw cacao powder
1/2 teaspoon baking powder
50g dark chocolate chips- (70% or above. I used Nibble Simply)
1 teaspoon vanilla paste
pinch of salt
Method
- Turn oven to 180°C (350°F)
- Add the black beans, peanut butter, maple syrup, cacao powder, baking powder, vanilla paste and salt to a blender and blitz until smooth.
- Line of baking sheet with baking paper and spoon on 12 mounds of the mixture for 12 cookies. Top generously with the chocolate chips.
- Bake in the oven for around 15 minutes until they just start to become golden but are still soft in the centre. Ovens vary, they will look slightly ‘set’ on top when cooked.
- Allow to cool and enjoy. You will not be disappointed!
Tip: Your peanut butter should be soft and slightly runny, rather than stiff and dry for this recipe, so quality is very important. If the mixture is too thick, I add a tablespoon of oil (I use extra virgin olive oil), but you can use a more neutral oil if you prefer, such as avocado.
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