What if I told you the base of those beauties up there was black beans. You might think I’m crazy, but I’m telling you I may start to only bake cookie recipes that contain beans. It’s a toss up between these and my Garbanzo Bean Flour Chocolate Chip Cookies for best cookie of the year!
I snuck some brewed coffee into the recipe to enhance the richness of the chocolate, so be careful about sharing these with the little ones too late in the day as the jury is still out about how much caffeine is left after baking something with coffee. Better safe than sorry!
-I always use spring release ice-cream scoop when making cookies, and due to the gooier nature of this dough- I highly suggest it.
-Don’t forget to add crushed candy canes towards the end of the baking process, or they will melt & crunch up.
-Start small with drops of peppermint extract, and remember a little goes along way! You can always add.
- • 1 can no-salt-added black beans, rinsed well
- • 2 Tablespoons almond milk
- • 1½ Tablespoons brewed coffee
- • 1.5 Tablespoons peanut butter (or nut butter of choice)
- • 2 Tablespoons coconut oil
- • 4 Tablespoons whole wheat flour
- • ¼ cup unsweetened cocoa powder
- • ½ cup sugar
- • 1 teaspoon baking powder
- • 1 teaspoon vanilla extract
- • peppermint extract * start with 2-3 drops, then taste and add according to how strong of peppermint flavor desired- remember you can always add more, start small
- • pinch of cinnamon
- • pinch of salt
- • candy Canes- crushed
- • ⅓ cup dark chocolate chips, and extra for sprinkling if wanted
- Preheat oven to 375 and line a large baking sheet with parchment paper.
- Combine black beans, milk, peanut butter, and coconut oil in a food processor and process until smooth.
- Add in whole wheat flour, cocoa powder, sugar, baking powder, vanilla, salt, and cinnamon, and continue processing until combined and mousse-like.
- Stir in ⅓ cup dark chocolate chips.
- Spoon 16 dollops evenly spaced dollops of the batter onto the baking sheet and sprinkle with the extra chocolate chips.
- Bake for 8 minutes.
- Remove and sprinkle crushed candy cane pieces- lightly pressing them in. Place back in oven and bake for another 2-3 minutes.*
- (total cook time is around 10-11 minutes depending on your oven)
- Let cool slightly, then put on a baking rack until they are cooled completely.