I love chocolate. A lot. Abundant in antioxidants, minerals and endorphin-boosters, it’s nature’s health food as far as I’m concerned! This soft-baked cookie recipe is a delicious way to enjoy chocolate’s natural health properties, along with getting some extra fibre and protein into our diets (from the black beans! Yes…a cookie made with beans!).
Using black beans, and a little coconut oil, in this recipe replaces the need to use any flour or butter, making this double chocolate decadence gluten-free and dairy-free. It’s chocolate baking… redefined!
Bonus: they’re nut-free so they’re perfect nutritious treats for school lunchboxes!
Flourless Double Chocolate Cookies
1 3/4 cup, or 14oz, black beans, rinsed (canned beans are great to use)
- 2-3 tablespoons of melted virgin coconut oil
1/2cup organic cane (or other) sugar
1/4 cup cocoa powder, unsweetened
1 teaspoon baking powder
- 1 teaspoon baking soda
2 teaspoons vanilla extract
1/4 cup dairy-free dark chocolate chips (for topping)
Preheat oven to 350 degrees F.
Combine beans, coconut oil and eggs in a blender/food processor for 1-2min until smooth. Add the remaining ingredients, except the chocolate chips, and blend for another 1-2min. The batter should resemble a thick, shiny pudding. Using a parchment-lined baking sheet, spoon out the batter to form 12-15 cookies (about 2 tablespoons of batter per cookie), spacing them 1-2 inches apart. Top each cookie with 6-7 chocolate chips and bake for 14-15 min until the tops look set and cracks form. Let cool for 10-15 minutes before serving…enjoy!