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Wednesday, January 29, 2014

[Chocolate Black Bean Cookies] Unconventionally Delicious Cookies with loads of healthy ingredients (Gluten-free)

When a friend told me about the cookies using black bean, actually I laughed it off, only because it didn't sound tasty. Don't get me wrong. I am a totally open-minded person and willing to try new stuffs. Also do I like using black beans for cooking. (See my yummy  veggie burger recipe here)    But, tell me, how could you use black beans for baking to make sweet treats? But, since I read Wheat Belly a year ago, I got really interested in wheat-free, gluten-free cooking & eating. Honestly, I can't stop eating wheat product or baking bread or cakes. But, whenever I find a good gluten-free recipe, I try it at least once, to see if I like. My friend was so convincing that I got really curious. So, let's say, I tried this recipe out of curiosity. And also, baking different ingredients is fun! 
And you know what. I loved it! It's really really good. It was so good that I baked a second batch right away. 

It's true that for most of us, if not all, who have been so used to the chewy and soft texture and taste of wheat/gluten, gluten-free food taste is an acquired taste instead of a natural one. But, this chocolate black bean cookies are amazingly delicious both by conventional and unconventional means.

If you have craving for chocolate and sweet stuff, one chocolate black bean cookie may reduce your craving for a while. Also, beans fill your stomach. It also is a great afternoon snack!
Here goes the recipe for the Chocolate Black Bean Cookies~
(adapted from My new roots)

1 ½ cups black beans, very soft (or one 15 oz. can)
2 tablespoons coconut oil
1/3 cup 100% cocoa powder
1/4 teaspoon coarse sea salt
1/3 cup maple syrup (or honey, agave syrup)
2 tablespoons chia seeds (or ground flax seeds)
1 teaspoons vanilla extract
1/3 cup chopped dark chocolate (80% or higher)
1/4 cup chopped dried cherries (optional, or use dried cranberries)

1. Preheat oven to 375°F (or 190°C). 

2. Rinse and drain beans.
Chop dark chocolate.
2. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. 

3. Place drained and well-rinsed beans, coconut oil, cocoa, and salt in a food processor and blend until well combined. 

4. Add maple syrup and chia mixture and pulse to incorporate. The batter won't be hard or doughy, but still hold together.  

5. Remove blade from the food processor and add chopped chocolate (and cherries if you use them). Fold to incorporate. 

6. Spoon cookie batter onto baking sheet. Flatten top of cookies slightly with the back of the spoon, as they will not spread when baking. 

7. Bake for 15 minutes until the edges are browning. 

Cool and eat. Store in the fridge.

Don't they look good? :)
They taste even better than they look.

Happy baking!

Chocolate Black Bean Cookies


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