I played chemist today…with this cookie dough recipe.
I donned the apron and goggles and got down to business. I experimented with a secret ingredient in these chocolate chocolate chip cookies. Don’t scroll down and peak just yet though.
My best friend called me and said she saw these cookies on Pinterest and she thought the recipe looked like a good and healthy recipe . She asked me to be the guinea pig and make them and post them to my blog if they were good.
Well, they made it here to the blog, so they must be good, right? Right.
I’ll tell you how I know they are good…Sister Chef had a couple of her friends over to hang out at the house. I went about baking as normal, making these cookies with their secret power house ingredient, and letting them cool. I invited the girls into the test kitchen and offered them a cookie (without telling them what was in them–I know, how scrupulous of me). They were more than eager to take one. I asked for their opinion and they each gave the cookies 2 thumbs up–for a total of six thumbs! I told them I didn’t want to post it to my blog if it didn’t pass the taste test and they kept assuring me that they really liked them.
Want to know how I know they liked them? They asked for another cookie and later a third. Yessss. Success!
So what’s the secret ingredient in this cookie recipe? BLACK BEANS. Now, don’t go running or clicking out of this recipe just yet. I urge you to give them a try. At least once. You don’t even TASTE the black beans in this recipe. Pinky swear! If you’ve got kids who have a hard time getting their fiber in, fake them out with this recipe and stand back and smile as they devour them. (BTW, I never told Sister Chef and her friends they had black beans in them.)
The cookie is chocolaty, fudgy, and chewy. They are gluten-free, dairy free, vegetarian, vegan, and diabetic friendly. And did I mention healthy? Black beans are packed with protein and fiber.
- 15-ounce can black beans, drained and rinsed (or 1 1/2 cups cooked) You don't even taste the beans--pinky swear!
- 2 tablespoons soy or almond milk
- 2 tablespoons peanut butter or nut butter of choice
- 2 tablespoons olive oil
- 3 tablespoons whole wheat flour or rice flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar*
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup dairy-free semi-sweet chocolate chips, plus more for garnishing
- Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Drain and rinse the beans. In a food processor, combine the beans, milk, peanut butter and olive oil and process until smooth.
- Add the flour, cocoa powder, sugar, baking powder, vanilla extract, cinnamon and salt and process until combined and stiff like mousse. Fold in chocolate chips.
- Drop 1 heaping teaspoon of batter onto the prepared baking sheet and sprinkle with extra chocolate chips to garnish.
- Bake 10 minutes. Remove and transfer to a wire rack to cool completely. Store in an airtight container in the fridge.
Recipe adapted from Eliza’s Edibles