I made cookies from black beans recently and have fallen in love with them. I've made them a few times since the first. They're simple to make and are very moist, like super fudgey brownies. So good. They're not super pretty looking, but they taste amazing. The batter is really wet so it's kind of hard to actually form into a cookie shape. But really, who cares? We're just going to devour them anyways, so does it really matter what they look like? Not really!
This recipe will make about 16-18 cookies
1 can (15 oz approx) of black beans
2 tbsp olive oil
2 heaping tbsp peanut butter *
2 tbsp almond milk
1/2 cup honey
5 tbsp cocoa powder
3 tbsp flour
1 tsp baking soda
1 tsp kosher or sea salt
1 tsp chia seeds (optional)
* If you're allergic to peanuts, you can still make this recipe! Just use Wow Butter instead. We're not allergic to peanuts but I often buy this anyways as we enjoy it. I found some at Walmart.
* Preheat oven to 375º.
* Drain and rinse your black beans. Optional: you can set aside about 54 black beans (3 per cookie if there were 18 cookies) as decorations or "chocolate chips".
* In a food processor, toss in the black beans (except for the ones you've set aside if you choose to do that), 2 tbsp of olive oil, 2 tbsp of peanut butter, 2 tbsp of almond milk and 1/2 cup of honey. Blend until smooth.
* Next add in 5 tbsp of cocoa, 3 tbsp of flour, 1 tsp baking powder, 1 tsp chia seeds and 1 tsp of kosher or sea salt. Blend again until smooth. The batter should look like a thick mousse. You don't have to put the chia seeds in if you don't want to/have them. I like putting them in because they give the cookies a little bit of a crunch when you hit a seed and I love that.
* Grease a couple baking sheets and use a tablespoon to drop 16-18 drops of batter. You can attempt to make them look nicer, perhaps you'll have better luck than me. I tried to make them more rounded blobs but it wasn't happening for me, so I just left them as is.
* Bake for about 10 minutes or so, however ovens vary so watch them. They'll likely be a bit soft. You can try baking them longer if you like, but personally we love them when they're a bit soft and moist like that. As I said, they taste like really fudgey brownies, not like a traditional cookie which is more dry and crumbly. After they've cooled, if you want to put the "chocolate chips" (the beans you saved) on them, put about 3 per cookie as decorations.
That's it! The first time I made them, Aaron thought the beans on top were actually chocolate chips. When I told him they weren't and that they were actually beans, he didn't believe me at first. Then when I told him I was serious, he suggested next time I don't put them on because he doesn't want to think about eating beans while he's eating these cookies. Haha, too funny. You can't even taste them to be honest, they're just for decoration. If I didn't say anything, he would of kept on believing they were chocolate chips.