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.