Chocolate & black bean cookies
Makes 9 cookies | 5min + 15min | Easy
My signature dish is definitely the black bean brownies. I love to make them so much that I made Anton make them. You know, sharing is caring. But being the stubborn person he is, he decided to make cookies (instead of brownies) with similar ingredients against my recommendations. "He's crazy", I thought, but I guess that's a very human reaction in the face of change. Luckily it was one of those moments when change is good, and when a girlfriend has to say "You're right".
Anyway, my point is: the cookies turned out really really good, and I'm happy he didn't follow my lead.
Back to the food and the recipe at hand. Theses cookies have a really nice smooth and nutty flavour and are the perfect (almost) guilt-free treat when you need a slight pick-me-up!
This is what you need:
1 can of black beans
(approx. 400g / 250g without the water)
2 tbsp peanut butter
50 g hazelnuts
½ dl graham flour
2 tbsp cocoa powder
1 dl oat-milk
(or plant milk of your choice)
1 tsp honey
(or agave syrup for a vegan version)
- As with the brownies, just throw everything into a mixer or food processor and see what happens
- But first, turn your oven on to 200 °C
- No, but seriously, just blend everything together -- if you are very particular about this kind of thing you can start by crushing the hazelnuts, and combining them with the flour and cocoa powder
- Throw everything else in and blend until its a thick and goopy mixture, you want it to be the consistency of a slightly runny porridge (you can play around with the flour and milk to get the right consistency)
- Throw a big spoonful of the mixture on a baking tray lined with baking paper
- Space them evenly on the tray and let them sit for a few minutes so they run out and naturally form round cookie shapes
- Bake them at 200 °C for 15-20min
- Take them out when they look like cookies but are still slightly soft and spongy
- Sprinkle coconut flakes on them and let them cool down for a few minutes so they set into their shape
- Enjoy them while they're still warm with a tall glass of cold oat milk, coffee or why not even some wine. Maybe a nice glass of port?
The good thing about these cookies is that they keep their shape and flavour for a long time in the fridge (we've gone up to 2 weeks and they've still been fine), so you can make a big batch of them and eat one every night - and without feeling guilty since you're basically just eating beans and nuts and that's okay!