I’m slowly becoming a massive cookie fan…
Ok I’m quickly becoming one! FYI the seedy cookies I had in the freezer have been thawed and munched on. They were possibly even chewier and crunchier than from fresh…or maybe just than I remember. Totally making another batch..
Especially seen as these ones are already gone!
I didn’t post them in yesterday’s WIAW post but I felt a strong need to share them with you seen as they were so amazing so the raw tacos will just have to wait until tomorrow…all fair in baking and cookie recipe sharing!
These were a total experiment, much like the raw (well almost) cherry chocolate brownie tart. I wanted to create a protein rich flourless cookie that tasted awesome and had a nice chewy texture. Chewy, not crunchy, in no way cake like. I was a woman on a mission with my can of black beans in hand!
The dough smelt INCREDIBLE and as I moulded it in to cookies it was incredibly hard not to dive head first in to the bowl! Vegan dough’s and batters tend not to taste that awesome when raw so I decided not to risk it and just savour how good it smelt. I didn’t want to taint the cookie making experience
Minimal effort, little cleaning up and all thrown together in a food processor. Now that’s my kind of baking.
The only part that was a little on the messy side was rolling the dough in to balls and flattening them in to nice even rounds. I also wanted them to look like as much like a cookie as possible.
In the oven, the waft of the dough only intensified as it cooked. A little soft straight from the oven as the best of cookies are I left them to cool completely. In fact I didn’t try one until the following morning. I was a little dubious despite how good the dough smelt I wasn’t sure how they would hold up texture wise….
It’s a brownie in cookie form! Chewy, just soft enough, not at all light fluffy, filling, satisfying, incredibly chocolaty and rich. They were everything I dreamed and more! A complete contrast to the seedy cookie but altogether wonderful.
Made in to smaller round two of these would make for a great cookie soft serve sandwich – peanut butter and jelly soft serve ideally!
I’m not usually one for checking out nutritional stats but curiosity got the better of me on these ones! I see many variations in the near future! Over 3g of protein per cookie and not a dusting of protein powder in sight!
I used dried cranberries in mine for a little extract chew and slightly tart sweet hit along with some dark chocolate chips. Feel free to try new mix ins just be sure to let me know how they turn out!
Note: I’ve also got this recipe up on The Happy Pear blog today to help share it with the masses!
What’s your idea of the perfect cookie?
Black Bean Protein Cookies
by Michelle Hunt
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: bake blender snack dessert gluten-free vegan vegetarian low-carb almond milk black beans chocolate chips cocoa powder
6052210
Ingredients (6 large cookies)
1 can of blackbeans drained and rinsed (approx. 1 1/4 cup)
2 tbsp (14g) melted coconut oil
80g (1/3 cup) Dutch unprocessed cocoa powder – or you could use cacao
2 tbsp ground flaxseed or whole chia seeds
1/4 tsp baking soda
1 tbsp vanilla extract
1/4 tsp coarse sea salt
30g (1/4 cup) dried cranberries – optional but recommended!
3 tbsp maple syrup/agave/coconut nectar
1 tbsp almond milk (or dairy free milk of choice)
Instructions
Preheat oven to 190C (375F).
Blend blackbeans to a smooth puree in a food processor. Sift in cocoa powder, baking soda and add in salt, ground flax or whole chia seeds. Process to combine. The mixture will be quite stiff.
Pour in liquid sweetener of choice along with almond milk and vanilla extract. Once again process to combine. At this point remove the dough from the food processor. Knead in a large bowl to ensure everything is nicely combine before adding in melted coconut oil.
It gets a little messy at this point! Using your hands incorporate coconut oil in to the dough. Fold in dried cranberries if using.
Divide the dough in to six even balls rolling until smooth. Place on a non stick or greaseproof paper lined baking tray. Flatten the cookies to form rounds the size of your palm smoothing the edges purely for aesthetics!
Bake in the preheated oven for 15 minutes. Allow to cool for 10 minutes to firm up once baked. Store in the fridge….
Powered by Recipage