Here at A Couple Cooks, we love healthy, nutritious, whole foods. We also love the excuse for a little splurge. So for this holiday season, we’ve got two cookie recipes for you: one a non-traditional cookie packed full of nutrients, and the other a traditional cookie, chock full of sugar and white flour.
We present to you, Cookie #1: adapted from the good people at Green Kitchen Stories, full of nutrients and natural sweetener, with the ability to customize to gluten-free and dairy-free diets. And here’s the good part – it actually tastes good too! This cookie is chocolatey and dense — a bit more cake-like than the traditional cookie texture, but it works in this case with the fudge-y ness of the chocolate. It’s naturally sweetened with honey, which, while not as intense as sugar, still brings a delightful sweetness.
We’ve tested this recipe with multiple recipe testers (thanks, ladies!) and taste testers and the verdict was — two thumbs up! However, there was some suspicion of using the term “black bean” along with “cookie”; you may want to re-brand these guys to really sell them.
A final note — we’ve been working hard for the past several months to give our site a new look. Check out our new redesign! We’ve worked to customize it to work on your computer, tablet, and mobile phone (code word *responsive* for you techie people).
- 15-ounce can cooked black beans (or 1½ cups cooked)
- 2 tablespoons olive oil
- 2 tablespoons peanut butter
- 2 tablespoons milk (or almond milk)
- ½ cup honey
- 5 tablespoons cocoa powder
- 3 tablespoons whole wheat flour or rice flour, for gluten free
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ to 1 teaspoon kosher salt
- Preheat the oven to 375°F.
- Rinse the beans and drain them; save out 48 beans for decoration (3 per cookie – or omit this step if desired). In the bowl of a food processor, add the remainder of the black beans, 2 tablespoons olive oil, 2 tablespoons peanut butter, 2 tablespoons milk, and ½ cup honey. Blend until smooth.
- Add 5 tablespoons cocoa powder, 3 tablespoons flour,1 teaspoon cinnamon, 1 teaspoon baking powder and ¾ to 1 teaspoon kosher salt to the bean mixture and blend until smooth and the batter resembles a thick mousse.
- Line a baking sheet with parchment paper and spoon 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). Place the saved black beans on top. Set aside a few minutes before transferring them to a wire rack to cool completely.