Chocolate Black Bean Cookies

 
 
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HELLO, IT’S BEEN A WHILE SO THANK YOU FOR VISITING.

I’ve been making chickpea or navy bean cookies for years and I’ve even tried black bean brownies, but BLACK BEAN COOKIES? How did I not think of this? Considering, I’m a huge dark chocolate lover and I’m always trying to make treats from whole foods. I haven’t had any sugar in my house because I just don’t see the need. I personally opt for a little maple syrup and lots of true cinnamon.

These cookies are so fudge-y, creamy, ‘not dry', and very chocolate-y. They’re also high in protein, fibre, magnesium and antioxidants so basically:

YOU NEED TO MAKE THESE.

As many of you know I’m more ‘creative’ type in the kitchen so these measurements are approximate. I got so many Instagram messages asking for this to be on the blog so it’s FINALLY HERE.

LULULEMON TIGHTS:  CLICK HERE

LULULEMON TIGHTS: CLICK HERE


Chocolate Black Bean Cookies

Vegan, Gluten-Free

Ingredients for a big batch

  • 1 798 ml/ 28 fl oz can of organic BPA free black beans (or bulk)

  • 4 TBSP coconut oil

  • 4TBSP brown rice flour

  • 1 tsp baking powder, aluminum free

  • 1 tsp Himalayan salt

  • 10-12 TBSP of organic cacao, vary based on how chocolate-y you want it

  • 3-4 TBSP maple syrup, enough to take away the bitterness of cacao

  • 2 TBSP plant mylk or 2 TBSP water with a scoop of Garu Foods creamer

  • 2 tsp of organic ground vanilla

  • 2 tsp of organic true cinnamon (code brucesroots10 for 10% off all items)

  • Chocolate chips, I used Everland vegan mini chips, or pieces of chocolate bar

  • Option to add adaptogens such as maca or my favourite cinnamon chaga

Directions

  • Preheat the oven to 350

  • Add all of the food to a food processor in order listed except for chocolate chips

  • Process until smooth, taste testing as you go

  • Mix in chocolate chips by hand and form into balls

  • Place on parchment paper on cookie sheet or use a reusable mat. Flatten them if you don’t want them to be bites/ball shaped

  • Bake for approximately 18-20 minutes

  • I enjoy them fresh out of the oven, but they do set better if you let them cool as there is no binder

They taste amazing with fresh organic raspberries. I enjoy these with breakfast, as an afternoon snack or as dessert, so basically all day long.

Tag me on instagram or comment on the blog if you make them.

xx Jordan - Bruce’s Roots

Recipe inspired by Oatmeal with a Fork.