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).Print
- 15-ounce can cooked black beans (or 1 1/2 cups cooked)
- 2 tablespoons olive oil
- 2 tablespoons peanut butter
- 2 tablespoons milk (or almond milk)
- 1/2 cup honey
- 5 tablespoons cocoa powder
- 3 tablespoons whole wheat flour or rice flour, for gluten free
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 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 1/2 cup honey. Blend until smooth.
- Add 5 tablespoons cocoa powder, 3 tablespoons flour,1 teaspoon cinnamon, 1 teaspoon baking powder and 3/4 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.
Adapted from Green Kitchen Stories
We stored the cookies in the refrigerator due to the black beans. If you plan to store the cookies, you may want to omit the black bean topping as the topping did become a bit tough after a few days.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.