Don’t even ask me where the month of March has gone. Just don’t. Because if you do, I will give you some sort of wide-eyed, open-mouthed, just plain shocked expression and say something along the lines of, “March? I thought it was still February…”
But no, despite my ignorance of the passing months, we are poised to be rocket launched into what I think is the best (not to mention craziest, happiest, busiest, sweetest, brightest, most-out-of-control) time of the year. Weddings! Easter! Graduations! (gulp) They’re all coming, whether you’re ready for it or not.
And so, in this last week of our beloved March, let us take a moment and just relax. We’re not going to worry about fitting into our bikinis or finding the right gift from that one crazy wedding registry or learning how in the world to plant a tomato garden in the back yard. We’re just going to bake some cookies, kick our feet up, and marvel at how clever we are for eating our vegetables and our dessert at the same time.
You may have heard of the “black bean brownie”, an idea that has been carried out to various degrees of success by many bakers across the internet. It’s a great concept and one that I’m apt to post here eventually at some point or another. But for now, we’re taking those black beans and we’re sticking them into some chocolate cookies, and it’s all turning out wonderfully.
These cookies have a chocolatey flavor that is deep and dark, with no bean flavor to be found. But then again, don’t you know that I wouldn’t give you a recipe that tastes like black beans? What the addition of the beans does add is a soft, fudgy texture, so that these are almost like thin little brownies.
The pans of cookies I baked were somewhat delicate and thin, so that they were well suited to snacking. You also have the option of making your cookies thicker by using larger spoonfuls of batter. Just go with whatever you’re feeling- I trust you ;)
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Super Soft Chocolate Cookies
adapted slightly from Nutritionist in the Kitch
1 15.5 oz. can cooked black beans
1 tbsp grape seed oil
1 tbsp applesauce
2 tbsp peanut butter
1 teaspoon vanilla extract
¼ cup unsweetened almond milk
½ cup sugar
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
Preheat oven to 350 degrees. Rinse the beans thoroughly and drain. Add beans to a food processor together with oil, apple sauce, peanut butter, almond milk, and vanilla extract, and blend until smooth.
In a medium bowl, mix together sugar, cocoa powder, baking powder and salt and add to the bean mixture. Blend again until all is combined.
Drop spoonfuls of batter onto a prepared baking sheet. The cookies may need some help shaping into rounds, so just smooth them out with a spoon.
Bake 20 minutes. The cookies will still be soft when you take them out of the oven, and they ought to be slightly cracked on top.
Set a side for a few minutes to harden before transferring to a rack to cool completely.