Happy Valentine’s Day!
Are you making something special for Valentine’s Day?
How about this Dark Chocolate cookies with black beans?
This is a post by my guest blogger, Michela Vega from www.Strivingbean.com. She’s a Blogger, mom, and web professional, who will help you incorporate beans into your child’s diet. I’m very impressed by what she does, so I begged her to share some of her creation with you all — Dark Chocolate Cookies with Black Beans, perfect timing for Valentine’s Day.
I’m planning to make it tomorrow, and bring to our ski trip on Sunday. Very curious how a chocolate cookies with black beans turn out. They looks and sounds yummy.
I wonder if this may be good as filling in the Aebleskivers… Another thing to try!
So, here’s her post… Enjoy!
Dark Chocolate Cookies with Black Beans Recipe by Striving Bean
I had a need (yes a real need) for chocolate the other day, so I made a batch of Dark Chocolate Cookies. This recipe is a perfect for a chocolate fix – just in time for Valentines Day! They don’t have the typical amount of fat and sugar in many cookie recipes. The secret ingredient? One 15oz. can of black beans. Make your little sweeties (or your big sweetie) a batch. And if you don’t have a sweetie – make yourself a batch. It’s his/her loss!
Here are the cookie highlights:
- A light texture – this is likely due to the gluten free white rice flour.
- Not overly sweet. However feel free to adjust the sugar content to your liking.
- This cookie recipe appears to be gluten free. I’m not a gluten free baker, so please be sure to check the ingredients for your needs.
- Easily made vegan.
Dark Chocolate Cookies
Recipe by Striving Bean
Makes 3 dozen (36) cookies
Store these in the refrigerator since they contain beans.
One 15 oz. can of low-sodium black beans, drained and rinsed well
1/4 cup vanilla soy milk (I used soy milk, but you can also try 1% milk)
1 cup canned pumpkin
2 cups white rice flour (I used Bob’s Red Mill Gluten Free White Rice flour)
3/4 teaspoon (0.75 teaspoon) baking soda
3/4 teaspoon (0.75 teaspoon) baking powder
1/4 teaspoon (0.25 teaspoon) salt
1/2 cup (0.5 cup) of sugar (optional – some additional Tablespoons of sugar for sprinkling on top)
1/4 cup (0.25 cup) brown sugar (firmly packed)
3 Tablespoons Smart Balance Buttery Spread, melted (I used Smart Balance, but you could try butter or Earth Balance)
1/2 cup (0.5 cup) unsweetened applesauce
2 teaspoons vanilla extract
3 Tablespoons cocoa powder
1 cup bittersweet (or dark chocolate) chocolate chips [plus optional additional 1/3 cup (0.33 cup) for topping – I highly recommend]
1. Preheat oven to 375 F.
2. Mix beans in food processor with soy milk, until fairly smooth.
3. Remove bean mixture from food processor, and place in bowl. Add 1 cup canned pumpkin and mix well (can do this in food processor if needed).
4. In a separate bowl, mix together dry ingredients: rice flour, baking soda, baking powder, and salt. Set aside. (It’s important to mix dry ingredients in a separate bowl, so the baking soda & baking powder can be evenly distributed. This helps the cookies rise)
5. Cream sugars and melted Smart Balance. Add applesauce and vanilla extract. Gently mix together.
6. Add black bean puree and cocoa powder to sugar mixture. Gently mix together.
7. Fold in dry ingredients into the chocolate/sugar/black bean mixture. Add 1 cup dark chocolate chips. It is easier if you add small portions of dry ingredients and dark chocolate chips a bit at a time. Mix until just incorporated.
8. Drop a large spoonful per cookie on parchment lined baking sheets. Press 2 additional dark chocolate chips on top of each cookie. (optional, but recommended)
9. Sprinkle additional sugar on top (optional)
10. Bake at 375 F for about 9 to 11 minutes. Cool 5 to 10 minutes. Transfer to cooking rack with a spatula. Cool completely on rack.
- Bittersweet (dark) chocolate chips are very key to this recipe. I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips. Dark chocolate heightens chocolate flavor more than milk chocolate chips.
- This cookie recipe can easily be made vegan by using vegan dark chocolate chips and Earth Balance Naturally Buttery Spread (I did not test, but it seems like it should work fine)
- I used a lower sodium canned black bean. If you choose to use regular canned black beans, you may want to skip the 1/4 teaspoon (0.25 teaspoon) salt.
- Since you’ll be storing these cookies in fridge, warm in microwave 7 seconds on high. If storing in freezer, warm in microwave 15 seconds on high.
- If you choose to use all-purpose flour (since some readers may not have access to white rice flour), my best guess is the texture will not be as delicate. But I think it’s still worth to experiment with all-purpose flour.
- If you are not using canned black beans, 1 and 2/3 cups (1.66 cups) cooked beans is the same amount as a 15 oz can.
- I stored extra cookies in the freezer by wrapping individually, then placing in a freezer safe container.
Our family weighs in:
- Son loved them – he even knew about the beans.
- Daughter really loved them and asked for one in her lunch. This surprised me since she knew about the beans.
- Husband liked them, but thought they could use more sugar.
- I love the intense chocolate taste.