Black Bean Chocolate Cherry Cookies
Fudgy, delicate, slightly sweet chocolate cookies studded with sweet-tart dried cherries get their structure from pureed black beans.
Servings 1 dozen cookies
- 1 15 oz. can black beans rinsed and drained
- 1.5 tablespoons coconut oil softened to room temperature
- 1/3 cup cocoa powder not Dutch process
- 1/2 teaspoon baking powder
- 1/4 tsp. salt
- 1/4 tsp. cinnamon optional
- 1/3 cup agave or maple syrup, honey
- 2 Tbsp. chia seeds
- 1 tsp. vanilla extract
- 1/4 cup semisweet chocolate chips or chopped dark chocolate
- 1/4 cup chopped dried cherries
- coarse sea salt for sprinkling (optional)
Preheat oven to 375°F. Line a baking sheet with parchment paper. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside.
Place beans, coconut oil, cocoa, salt and cinnamon in a food processor and blend until the mixture is as smooth as possible. Add maple syrup and chia mixture and pulse to incorporate. Remove blade from the food processor and fold in the chocolate and cherries.
Use a tablespoon to measure cookie batter onto lined baking sheet. Use about 1.5 tablespoons of batter per cookie for 12 medium cookies. Nudge the batter into the approximate shape you want with your fingers, including flattening the top of cookies slightly, as they will barely spread when baking. Sprinkle with coarse sea salt, if desired.
Bake for 12-15 minutes until the tops of the cookies start to look slightly dry and the edges start to look taut and almost crisp. Cook for less time if you want a fudgier consistency. Cool before eating. Store in the fridge.
Changes: I barely adapted this from Sarah B's original recipe, but I did add baking powder and tweak other ingredient amounts/directions slightly. I used agave because I'm still trying to use my stock up, but I would try honey next time.
Recipe subs: If you don't have coconut oil or chia seeds, you can try butter and eggs, respectively, instead (although you should really just invest in those delicious ingredients!).
Adapted from here