 |
I have been fighting a huge internal battle. The battle between my almost overwhelming need to bake and eat chocolate chip cookies, and my waist line. I prayed for a compromise that would satisfy my cookie craving, yet keep me from going in to sugar and butter overload. Yesterday, my prayers were answered when I can across a post for Secretly Healthy Chocolate Brownie Cookies from Eliza’s Edibles. These Black Magic Cookies are a slightly adapted (slightly) version on those cookies. Secret ingredient and all.
Yep, there is a secret ingredient that makes these cookies only TASTE sinful, instead of actually BEING sinful. Black Beans. Yes, black beans. WAIT!! Before you go running for the door proclaiming my insanity, vowing never to read another recipe I post again, just hear me out. These. Are. AMAZING! They satisfied my craving for ooey, gooey, chocolatey goodness, and I don’t feel guilty (ok, not AS guilty), that I had to sample 3 to make sure I was putting something decent up. My son devoured his, my husband even liked them (he even proclaimed they were almost TOO chocolatey! If that is even possible….), and I very much enjoyed my 3. Before you knock them, just try them. They may not be the traditional chocolate chip cookie you are used to, but if you need something that is chocolatey, could be gluten and dairy free, and actually is chock full of fiber and nutrients and good fats, then these are PERFECT! I WILL be making more to keep in the freezer.
Enjoy!
Slightly adapted from Eliza's Edibles Secretly Healthy Chocolate Brownie Cookies
Ingredients
- 1 can no-salt-added or reduced salt black beans, rinsed well
- 2 tablespoons. milk (I used plain soy milk)
- 1.5 tablespoons peanut butter/nut butter of choice
- 2 tablespoons olive oil
- 3 tablespoons whole wheat flour
- ¼ c. unsweetened cocoa powder
- ½ c. brown sugar, packed
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon of salt (if using no salt beans)
- 1 c. semi sweet chocolate chips
Instructions
- Preheat oven to 375 and line a large baking sheet with parchment paper.
- Combine black beans, milk, peanut butter, and olive oil in a food processor and process until smooth.
- Add in flour, cocoa powder, brown sugar, baking powder, vanilla, and salt, and continue processing until combined and mousse-like.
- Stir in chocolate chips.
- Use a 2-tablespoon cookie scoop to drop the batter onto the prepared cookie sheet, about 9 cookies.
- Bake for 10 minutes.
- Let cool slightly, then put on a baking rack or new piece of parchment on the counter until they are cooled completely.
- Repeat with remaining batter.
Notes
Due to the black beans, these should be stored in the refrigerator or freezer.
To make these gluten free, substitute a gluten free flour (all purpose gluten free flour, brown rice, etc) for the whole wheat flour, and soy milk or almond milk to make it dairy free.
If you want to make them healthier and lower calories, then reduce the chocolate chips to 1/2 cup, since this is where most of the calories lie. Of course, I can't bring myself to do that.
