December 1, 2013

Awesome Chocolate Protein Cookies

Guess what the secret ingredient is?  Black Beans.  That's right, black beans.

So I have tried cooking with black beans before, I tried to make brownies, which had a bit of a mixed result.  So I was a bit weary of the recipe.  But I decided to give  it a try.

The Recipe:
1 cup black beans
2 tbs coconut oil
2 tbs nut butter
3-4 tbs milk (substitute)
1/4 cup sucanat
1/4 cup agave nectar
4 tbs cacao powder
1 tbs cinnamon
1tbs gluten free flour
1 tsp baking powder
1tsp salt

I made my own beans but soaking them, the boiling them for a few hours.  I did not add any seasoning to my black beans either, so I think that is why my cookies came out so good.

How to:
In a food processor (or blender) blend together black beans, oil, milk, and nut butter until smooth.
Next add all other ingredients and blend until well combined.  The original author of this recipe says the batter should be similar to a thick mousse.
Dollop batter onto grease cooking sheet (or one lined with parchment paper or foil).  The recipe makes about 9 cookies the size of your palm, more if you go for smaller cookies.  You may also need to use your spoon to form cookies into round shapes.
As an afterthought I added some dark chocolate chunks to the tops of my cookies before baking.
Bake at 350 degrees for 20 minutes.
Immediately remove from oven, and let cool.

The Results:
Oh, wow!!!! Best black bean cookie ever!  I was very excited about this recipe because it tastes like a cookie made with flour.

I may have used even more soy milk than I wrote down.  In my blender it was too thick to process, so I needed much more milk to smooth it out.  But they came out soooo good.  You have no idea.  I am so happy to have this recipe!

You can find the original recipe here.  I changed a few little things.

After eating the ten cookies the recipe produced I immediately made more.  I tried replacing the 1 tbs of GF flour with ground flax seed, and it did not produce the same quality of cookie.  The cookie hardly holds itself together.  I am not completely sure why this is, maybe my dough had a little more milk in the second batch, but if that is not the reason it is because I used flax seeds.  So dont use flax to replace the flour.

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