Black Bean, Chocolate and Chilli Cookies
My friend Lucy, suggested using her recipe for cookies, that she adapted from My New Roots. Well, I cooked her version of the cookie and loved it, so here it is. Of course, it has black beans in it and I am a big fan of black beans. Have you tried black beans on their own with chopped thyme scattered on them, a pinch of sea salt and a drizzle of extra virgin olive oil? Well, its delicious served with a simple salad but of course, we are here to talk cookies! Evie, my granddaughter came today and she helped make the cookies. It made it so much more interesting. Evie wanted to eat the cookie mixture before they were even made and then couldn’t wait for the cookies to cool once they were cooked. Anyway, we managed to get the cookies made and Evie agreed they were “good to go!”. So, get cooking as these are simple to make and taste amazing.
Cookies! These black bean, chocolate and ginger cookies are easy to make and a delight to eat.
- 1 400g can black beans, drained
- 2 tbsp coconut oil, melted
- 35 g cocoa powder
- 1/4 tsp salt
- 1 tsp fresh red chilli, finely chopped
- 80 mls maple syrup
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 60 g dark chocolate 80% or higher, roughly chopped
Pre heat the oven to Gas 5/ 190c/ 375f. Line a baking tray with baking parchment.
Drain and rinse the black beans and blitz them in a food processor along with the all the ingredients except the chocolate. Fold in the chopped chocolate.
Spoon the mixture into cookie shapes on the baking tray. Bake in the oven for 15 mins until the edges are browning. Cool and eat