I made vegan tacos a few days ago, and I had a can of black beans that I didn't end up using so I thought I might as well come up with a dessert recipe for something a little bit different, so I created these double chocolate chip cookies and they actually turned out to be quite a treat! They're quite soft and gooey, with soft melting chocolate chips throughout and the rich smooth texture of an almost brownie like consistency for the actual cookie. I made several giant ones and I shared one with a friend, and surprisingly it kept me full for a couple of hours!
Being so nutrient dense means that a little goes a long way and it all comes down to black beans and coconut butter. instead of using flour, the beans provide the base for the cookie. Black beans are an excellent mix of protein plus fiber which helps provide special support for the digestive tract, particularly the colon, the blood sugar regulatory system and the cardiovascular system. Black beans are high in protein, and unlike animal protein, they contain only small amounts of saturated fat and no cholesterol. These small beans boosts your iron intake, excellent for preventing anemia, and are a good source of calcium, magnesium, copper and manganese.
Coconut butter is whole coconut flesh in concentrated form, so this creamy paste contains over 60% pure coconut oil and is decadent in taste. It's rich in lauric acid, which helps to boost the immune system, combating harmful bacteria, viruses and fungus. It supports the thyroid and metabolic function of the body, and contains all the benefits in coconut oil. It can be used as a spread, for making ice creams and icings. I have to confess, as I was adding it into the blender I just several spoonfuls on its own!
The batter won't be as sweet as the actual cookie, once the chocolate starts melting in the oven, it sweetens the dough mixture so you end up with a gooey, dark chocolate soft cookie that is actually healthy as well
Coconut butter is whole coconut flesh in concentrated form, so this creamy paste contains over 60% pure coconut oil and is decadent in taste. It's rich in lauric acid, which helps to boost the immune system, combating harmful bacteria, viruses and fungus. It supports the thyroid and metabolic function of the body, and contains all the benefits in coconut oil. It can be used as a spread, for making ice creams and icings. I have to confess, as I was adding it into the blender I just several spoonfuls on its own!
The batter won't be as sweet as the actual cookie, once the chocolate starts melting in the oven, it sweetens the dough mixture so you end up with a gooey, dark chocolate soft cookie that is actually healthy as well
Soft Double Chocolate Chip Cookies
1 can organic black beans
1/2 cup coconut butter
1/2 cup cacao powder
1/2 cup maple syrup
1 tsp vanilla essence
1 tsp baking soda
1 TBS flaxmeal
3 TBS water
1/2 cup dark chocolate chips
1. Preheat oven to 175˚C
2. Mix the flax 'egg', combine the flaxmeal and water together and put into fridge for 10 mins to let thicken up
3. Drain the beans and combine all other ingredients, including the flax egg into a blender except for the chocolate chips and mix on high until thoroughly combined
4. Fold in the chocolate chips until it's evenly spread throughout the dough mixture
5. Line a baking tray with baking paper
6. Scoop out a full spoonful of dough onto baking tray, flatten slightly until it's a cookie shape, it was rise sightly as it's baking. Remember to leave gaps as the dough will expand
7. Put into the oven, on the middle rack and bake for 20 mins
8. Take out and leave to cool, this will help harden it up a bit. You can make around 15 cookies, or you can make about 9 giant cookies
