Double Chocolate Cookies
I realize this one is a bit different as the base is made with kidney beans. The recipe came about because I had a cup of beans which needed to be used up and I also felt like something sweet not savory. Over the past few months, I’ve been tweaking things and this is the final result. It’s surprisingly good!
Servings 24 cookies
Ingredients
- 1 cup kidney beans adzuki beans work well too!
- 1 cup dates softened in hot water for 10 minutes if hard
- 1 large banana
- 3 tbsp ground flax seeds
- 3 tbsp hemp hearts
- 1/3 cup cacao or cocoa
- 1/2 cup quinoa flour
- 1/3 cup chocolate chips or sub chopped nuts, goji berries, cacao nibs, etc.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, combine the kidney beans and dates, blending until fairly uniform. Scrape down the sides as needed.
- Add the banana and process until smooth.
- Add the ground flax seeds and hemp hearts, blending until well incorporated.
- Pulse in the quinoa flour, followed by the cacao powder, until combined.
- Remove the bowl from the food processor and stir in the chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheet using two teaspoons. Flatten each cookie into a crisscross pattern with a damp fork.
- Bake for 9-10 minutes.
Notes
To adjust the sweetness of these cookies, try different varieties of dates. For example, sayer dates yield a mild sweetness, while Medjool dates produce a sweeter cookie.
Benefits: These cookies are a good source of fiber, iron, and protein. They also contain healthy fats for added nourishment.