I don’t know why I’m still surprised when I bake a dessert with beans… and it comes out amazing. I mean I already showed you my success with the beet-bean brownies and the deep dish cookie pie, but somehow the concept never fails to fascinate me. Beans?! Not only are they what I often consume for protein in my meals—being low in fat and super high in fiber—but they can be used to replace a majority of the flour and butter in baked goods! I think what gets me most, though, is that they’re not simply a healthy substitution; beans make things like cookies and brownies so incredibly rich and fudgey and moist. I may never bake without beans again!
….I just won’t tell people this until after they taste my goodies :]
These rich chocolate cookies remind me of these double chocolate fudge cookies my mom used to make from a mix when we were kids. Everyone looved them, especially straight from the oven, all warm and full of gooey chocolate chunks. These bring me back to that same eye-rolling indulgent taste of fudgey bliss, but with a grown-up twist of spicy chiles, cinnamon, tart dried cherries… and of course our healthy little secret ;]
I also gave each cookie a generous sprinkle of coarse sea salt, which really brings out the richness and leaves you craving more sweet after each bite.
chili-chocolate-bean cookies, from My New Roots
- 1 ½ cups black beans, or one 15 oz. can
- 2 T coconut oil
- 1/3 cup organic cocoa powder
- 1/4 t coarse sea salt, plus more for sprinkling
- 1/4 t cayenne pepper
- 1/4 t cinnamon
- 1/3 cup maple syrup, honey or agave
- 2 eggs or 6 T egg whites
- 1 t vanilla extract
- 1/3 cup chopped bittersweet chocolate, or chocolate chips
- 1/4 cup chopped dried cherries