Black Bean Chocolate Chip Cookies

I can’t believe it has taken me this long to post about this delicious, protein-filled cookie recipe. My boyfriend showed it to me over a year ago, and whenever I make too many black beans, this is my go-to recipe. It has no flour in it and is easy to make. Just to clarify, I’m don’t abide by a wheat-free diet, but I try not to make all my meals and snacks centre around it. This is for the sake of variety, which is important for ensuring I am getting enough of everything else. It is super easy to reach the ideal carbohydrate limit for the day with cereals, bread, pasta, potatoes, squash, etc. So, when I think of snacks, I’m thinking about veggies, fruits, fats (oils, nuts and avocado), and protein. I like to make sure I am eating protein whenever possible, especially in snacks, and I find protein-filled snacks are the most filling and satisfying (gluten is a protein, so I am not against that). Here is the recipe.


1 ½ cups black beans, or one can (rinse them well to get excess salt off)
2 tbsp coconut oil, melted
1/3 cup cocoa powder
1/4 tsp salt
1/3 cup maple syrup
2 tbsp chia seeds
1 tsp vanilla extract
1/3 cup chocolate chips

I preheated the oven to 375*F. In a small bowl I mixed together the maple syrup, vanilla, and chia seeds. Separately, in a food processor I blended the black beans, coconut oil, and salt until smooth (you could add 1/4 tsp cayenne powder, but I prefer not to). Then I added the wet ingredients to the food processor and blended the mixture some more. I placed the batter into a medium bowl and mixed in the chocolate chips. I then spooned the cookies on a cookie sheet that was lined with parchment paper and flattened them to the size I wanted them, as they do not rise. I prefer cookies on the smaller side, so each cookie was about 2 tbsp.  The cookies were baked for 15 minutes, and once cooled were kept in the fridge.

I remember that one batch made a pretty small amount: 8-10. So, I have doubled it before and froze the extra cookies.

No picture today, sorry folks.

Cranberry Pistachio Biscotti

Merry Christmas, everyone! I decided to give a crack at making my own vegan biscotti this holiday season. I haven’t had that much time to bake, but this recipe made a lot, so the cookie jar has been happy.

This recipe was inspired by a recipe in “Christmas Cookies: 50 Recipes to Treasure for the Holiday Season” by Lisa Zwirn. The cookbook was given to me last year by the owner of Life of Pie, where I was helping out with the Christmas madness during my break from school. This year I got to try out a recipe.

3 cups all-purpose flour
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup coconut oil, softened
1/2 cup white sugar
1/4 cup brown sugar
3 tbsp chia seeds, plus 8 tbsp water
1 1/2 tsp vanilla extract
zest from 1 large orange
1 cup unsalted pistachios*
1 cup dried cranberries
An extra 1/4-1/2 cups water.

* If you use unsalted, add about 1/4 tsp salt to the dry ingredients. I had a hard time finding peanut-free unsalted pistachios, and had salted ones on hand, so I rinsed them thoroughly and omitted the salt. That worked pretty well.

I started by making a chia seed egg by letting the 8tbsp of water and chia seeds soak for five minutes. I preheated the oven to 350*F. Separately, in a medium bowl I mixed together the flour, baking powder, (salt), and cinnnamon. In a large bowl I used an electric mixer to cream the coconut oil, then beat in the sugars until fluffy. I then added the chia egg, vanilla, and orange zest. I mixed in the flour mixture little by little. Lastly, I stirred in the pistachios and cranberries.

Seeing that the original recipe used 2 large eggs, which have a lot of water in them, I noticed that my dough needed extra water. So, I added about 1/4-1/2 cup of water, little by little and stirring between each addition, until the dough was wet enough to gather into a ball. I made two balls of dough and placed them on a cookie sheet lined with parchment paper. I shaped each ball into a long rectangular shape, measuring 13 inches long by 2 1/2 inches wide. The loaves should be about 3 inches apart.

The loaves were baked for 30-35 minutes, and the pan was rotated at the half way point. I took the loaves out and let them sit for about 10 minutes, and lowered the oven temperature to 325*F. After 10 minutes, I transferred the loaves to a cutting board and used a bread knife to saw the loaves into 3/4 inch-thick pieces. I placed each piece back on the cookie sheet, facing the freshly cut sides down. I baked them for 10 minutes, then flipped each piece to the other freshly cut side, and baked them for 10 minutes more. They were taken out of the oven, and enjoyed in various ways: with hot chocolate, coffee, hazelnut spread, and just plain (as my mom would probably like them).


This is a picture of the biscotti on a plate that I made my dad when I was a kid, and the cookie jar in the background. Santa’s head is the lid of the jar.

Merry Christmas! I wish everyone a safe, relaxing, and joyful holiday.