chocolate cherry pecan, black bean cookies

Firstly, please don’t let the ‘black bean’ part of the title put you off. While I know it doesn’t immediately conjure up images of a chewy chocolatey cookie, I’d ask you to give these little babies a chance. I’ve been searching for a recipe for a healthy cookie. A pursuit that started a long time ago, and will no doubt continue due to my unfaltering commitment of finding a way to combine my love of cookies with my love of healthy foods. Could there be a possibility that the perfect cookie, chewy in the centre, crispy around the edge, sweet but salty, has some nuts, chocolate and brings back all my childhood memories of summers in the US, is only a black bean/pinto bean/or flax seed away?

Well maybe this cookie nirvana is possible after all. I came accross this recipe, and you know what, it’s not half bad… actually, its better than that, its pretty damn good. There is something incredibly ‘more-ish’ about these and due to the lack of bad stuff I felt entirely justified in having a couple for my lunch the next day – sure its practically a cookie salad.

This recipe is adapted from a blog I cannot commend enough MyNewRoots – I love everything about it and I imagine this probably won’t be the first time a recipe will be inspired by Sarah. – Thanks Sarah!

chocolate cherry pecan, black bean cookies

makes nine 3” cookies

ingredients:

1 ½ cups cooked black beans, very soft or from a can

2 Tbsp. coconut oil

1/3 cup organic cocoa powder (I used cacao powder)

1/4 tsp. coarse sea salt, plus more for sprinkling

1/3 cup agave (or honey, maple syrup)

2 Tbsp. chia seeds (or use 2 Tbsp. ground flax seeds OR 2 eggs)

1 tsp. vanilla extract

1/3 cup chopped dark chocolate (80% or higher)

1/4 cup chopped dried cherries (optional, or use dried cranberries)

1/3 cup chopped pecans (optional, or use chopped walnuts)

1/4 cup cacao nibs (optional)

image- ©nobó

I hadn’t really thought ahead and knew I had a bag of dried black beans in the press so I used the quick soak method – boil them in a few cups of water, turn off heat and let them sit with the lid on for an hour. Drain, cover with fresh water, boil hard for 20-30 mins until they are soft.

However if you have the time (or are more organised than me and are planning ahead) I would recommend soaking the beans first as it shortens the cooking time, allows beans that are dry or immature to float to the surface where they can be skimmed off, and apparently removes some of the complex sugar that causes indigestion. Make sure to cover your beans with lots of water when soaking (at least 4 times the volume of your beans). Or alternatively you can use the pre-cooked canned variety.

directions:

– Preheat oven to 375°F. line a baking sheet with greaseproof paper.

– Mix the chia seeds, agave, and vanilla in a bowl and put to the side. If you are using eggs, skip this step.

– Place drained and well-rinsed beans, coconut oil, cacao or cocoa powder and salt in a blender or food processor and blend until well combined. Add the agave and chia mixture (or eggs) and gently blend to incorporate. Remove blade from the food processor or if using a blender pour into a bowl and then add your chopped chocolate, nuts, cacao nibs and cherries and mix.

– Using a tablespoon, spoon your cookie mix onto your lined baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking (they pretty much stay the shape they go in so keep this in mind for have thin/thick you want them). Sprinkle with coarse sea salt (essential!).

– Bake for 15 minutes until the edges are browning. Cool and eat with a nice cold glass of nobó (plug!) almond mylk. Store in the fridge (if there are any left).

image- ©nobó