Black Bean Cookies
These Black Bean Cookies are super simple, gluten, nut, egg and dairy free and perfect to satisfy that afternoon or evening sweet craving. Black Beans are one of the most nutritious beans available and can be used in sweet or savoury recipes. I definitely recommend giving these a try - store in an airtight container in the fridge or freezer.
Author: Wick Nixon
- 1 ½ c cooked black beans (about 400gm, rinsed and drained)
- 3 T coconut oil, melted
- 3 T peanut butter
- 3 T milk
- ⅓ c coconut sugar (or brown sugar), if you like it sweeter, use ½ c
- ⅓ c cacao powder (or cocoa powder)
- 4 ½ T plain flour or rice flour for GF
- 1 t cinnamon
- 1 ½ t baking powder
- ½ t salt
- Preheat the oven to 180 C.
- In the bowl of a food processor, add the black beans, coconut oil, peanut butter, milk, and sugar. Blend until smooth.
- Add the cocoa powder, flour (or rice flour), cinnamon, baking powder and salt to the bean mixture and blend until smooth and the batter resembles a thick mousse.
- Line a baking sheet with baking paper or baking sheet and spoon 16 evenly distributed dollops of batter (or if thick enough, roll into a ball and then press down with a fork). Bake for around 10 minutes (the cookies should still be a little soft when you remove them from the oven). Set aside a few minutes before transferring them to a wire rack to cool completely. Store in the fridge or in the freezer.
For more delicious recipes for the whole family, check out the RECIPES section on my website.
If you'd like to get your kids cooking in the kitchen more, check out my latest blog, Kids in the Kitchen.