Chocolate black bean almond cookies

Jacqueline Alwill

Brown Paper Nutrition

Made these CHOC BLACK BEAN ALMOND COOKIES the other day with bean remnants from another dish (I’d only needed a cup and there was still 1/3 cup cooked black beans hanging about looking lonely) so I mashed them in a bowl and added yummy ingredients like almond meal, cranberries, dark chocolate and some random mixed up chopped nuts I had from styling another dish and the result was this epic, delicious, a whole lot healthier than the normal choccy cookie! Love hiding vegetables or random ingredients in food and working through the guessing game with friends and small tikes – I feel most clever (#suckers) 😏

Popping the recipe below – try!

Makes 8 large cookies or 12 smaller
1/3 cup cooked black beans
3 tablespoons extra virgin olive oil
1/4 cup raw cacao powder
3 tablespoons maple syrup
1 cup almond meal
1/4 cup apple juice sweetened cranberries
1/2 teaspoon baking powder
40g dark chocolate, chopped
1/2 teaspoon cinnamon
1/4 cup chopped mixed nuts or those of your choice

Heat oven to 170C and line a baking tray with greaseproof paper.
Mash the beans well in a mixing bowl then add all the remaining ingredients and mix.
Take 2 tablespoon measures of cookie dough and roll into firm balls, pop on tray and press down lightly to spread them out with your fingertips.
Bake for about 14-16 minutes or longer for a crispier cookie if that’s how you prefer.
Cool on tray and enjoy!