When I hear the words bean and dessert, I am also expecting to hear the word vanilla or coffee or cocoa (none of which are real beans, by the way). Of course real legumes appear in desserts, especially peanuts and, in Asian cuisine, azuki beans. But, for the most part, you can be sure of a shocked reaction when you tell people the yummy chocolate cookie they are eating includes mashed black beans.
Besides black beans, these cookies include the more usual dessert “beans.” There is coffee, vanilla and cocoa, and those flavors completely drown out the vegetal flavor of the black beans. The chocolate flavor is so dominant that you would also be hard pressed to guess the sweetener was a small amount of honey.
The texture is rather like cheesecake, or brownies. You could make a pan of brownies with the batter instead of cookies, but I like the pre-portioned aspect of cookies.
My family inhaled these cookies, never once asking (or presumably guessing) the secret ingredient. They have no idea how much fiber, protein and antioxidants they got along with their sugar rush.
Double Chocolate Mocha Bean Cookies
The inspiration for these cookies are the Black Bean Chocolate Chili Cherry Cookies at My New Roots, the sugar-free Dark Chocolate Black Bean Cookies at A Little Flour in My Hair and the Black Bean Brownies on allrecipes. These cookies are a snap to whip up: just drop the ingredients in the blender and whirl away.
Storage note: I would store these in the refrigerator or freezer if there any leftovers.
10.5 ounce can black beans, 1 1/4 cups (most recipes call for a 15 ounce can, or 1 1/2-2 cups, but this was the size can I had)
2 Tbl. safflower oil (coconut oil would be nice)
3 1/2 Tbl. honey (add the oil to the measuring cup and then add enough honey to make 1/3 cup)
1/2 tsp. coffee powder
1 tsp. vanilla
1/4 tsp. almond extract (optional)
3 Tbl. cocoa (firmly packed)
1/4 cup chocolate chips (2 ounce), plus more for sprinkling on top, about 3 ounces total (chopped bittersweet chocolate would be divine)
Rinse the beans very well and drain thoroughly. Put the drained beans in the blender and add the oil, honey, coffee powder, vanilla, almond extract (if using) and egg. Puree the mixture until completely smooth. Add the cocoa powder and puree some more. Add the chocolate chips and puree more.
The batter will look hopelessly liquidy, but don’t panic.
Line a baking sheet with parchment paper, spray the parchment with cooking spray and preheat the oven to 375 degrees. Spoon the batter onto the greased parchment paper lined baking sheet. You should be able to get about 20 cookies. Despite being very wet, the batter will not run too much. When the cookies bake, they don’t spread at all. You can sprinkle chocolate chips over the top of the cookies, but gently press them in or they will be still just sitting on top of the cookies after they are finished baking (the batter won’t rise up around the chips during baking).
Bake the cookies for about 8 minutes. The cookies will be cracked on top and feel firm to the touch. Don’t try moving the cookies until they are cool.
For brownies, make a double batch and bake in a non-stick foil lined 8″x8″ pan at 350 degrees for 35 minutes.