Chocolate Black Bean Cookies Food

CHOCOLATE BLACK BEAN COOKIES

Steps:

• Preheat oven to 350 degrees and line baking sheet with parchment paper.
• Meanwhile melt coconut oil on stove top and set aside.
• In food processor blend beans and maple syrup till you have a smooth consistency.
• Add remaining ingredients reserving chocolate chips till the end and pulse till everything is thoroughly incorporated.
• Fold in chocolate chips.
• Using a 2 tbsp. cookie scoop spoon equal portions out on baking sheet and gently press down with back of fork.
• Bake in preheated oven 15 minutes.
• Can top with additional chocolate chips if desired.

BLACK BEAN CHOCOLATE COOKIES -- LOW CARB

Steps:

• Preheat oven to 350°F Lined two cookie sheets with parchment paper and set aside.
• In a food processor add all the ingredients except chocolate chips. Blend until smooth. The batter should be similar to a thick mousse. Add chocolate chips and incorporate into the batter (don't use the food processor for this though unless you want the chips chopped up).
• Using a spoon or cookie scoop place 16 dollops of batter on the cookie sheets. Use a spoon to flatten the cookies into round shapes like in the pictures.
• Bake for 12-15 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.

BREAKFAST BEAN COOKIES

Steps:

• Preheat oven to 325°F.
• Place oats in the bowl of a food processor and pulse until it resembles coarse flour. Add flour, baking powder, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
• Put beans in food processor & pulse until roughly pureed. Add butter & process until well blended. Add brown sugar, egg & vanilla & pulse until smooth, scraping down the sides of the bowl.
• Poor bean mixture into oat mix & stir by hand until almost combined; add chocolate chip, raisins, nut & flaxseed & stir until just blended.
• Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, & flatten each one a little with hand.
• Bake 14-16 minute.
• Makes 2 dozen. Each cookie contains 138 calories & 3.5 grams fat.

3-INGREDIENT BLACK BEAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees, and spray 9" x 13" pan with nonstick spray.
• In a large bowl, mash slightly with a fork the black beans with the liquid from the can, leaving about half of the beans intact.
• Add the applesauce and cake mix.
• Mix the ingredients for about 3 minutes on medium speed. Batter will be thick.
• Pour into the prepared pan, add optional chocolate chips to the top of cake and bake for 35-40 minutes. Test with a toothpick, if still wet, cook for another 5-10 minutes. Cool completely. Makes 16 pieces.

BLACK BEAN CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
• Drain and rinse beans. Shake off excess water.
• I use handheld mixer to pulverize beans smooth.
• Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
• In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
• Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
• Scrape batter into pan and rap on counter a few times to free any bubbles.
• Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
• LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
• Frost with favorite frosting and enjoy.