So I know that as I write this I am a week behind on my posting. And for this I am very sorry. I feel like that doofy boyfriend who messed up and is now sheepishly looking at you while running his hand through his hair (stop being so cute!) and doing his best “wounded dog” impression (guh…dammit) in order to play on your sympathy so you’ll accept whatever wrong-doing put him in the proverbial dog house.
But the difference here is this “doofy” blogger hasn’t forgotten the most important part of an effective apology – chocolate! Oh yes – I intend to win back your love the old fashion way – gooey, chocolaty goodness. But what makes my offering even better than a box of Lindt’s finest is they won’t go straight to your thighs! You’re welcome.
Now I am not one to make excuses since I really hate how the world seems to use the “I’m just SO busy” excuse for pretty much everything these days (yo – we’re all busy!), but last week was an exceptionally hectic one with an inbox that never emptied, demanding freelance clients, and rushed xmas shopping to get gifts to my sister in Dubai. But most important to me was being there for a friend who is having a rough go with a difficult pregnancy and a hubby having surgery. So I got into the kitchen to make some delicious, easy and healthy food for her fridge (after all – no one wants to cook when they are stressed and exhausted – and baby needs better than take out!). And one of the goodies I slipped into her basket were a batch of my newly created Fudgy Black Bean Cookies.
I know you’re probably thinking “beans in cookies? Um…gross”, but trust me when I say they are far from gross. In fact, they make for a really moist cookie base that’s not only full of fiber, but also protein, iron, folate, calcium, and zinc – all of which are very important minerals for ladies who are expecting. In fact, beans are actually called a pre-natal power food! Add in some maple syrup, unsweetened cocoa, cinnamon and few other nutrient packed ingredients, and you’ve got yourself a crazy good chocolate cookie that satisfies your sweet tooth while doing great things for your body.
So if you’ve got a friend who’s growing their own little “bean”, or you just want an excuse to eat 3 chocolate cookies consecutively without wanting to kill yourself, whip up a batch of these fudgy bean cookies. And don’t be surprised if you find yourself singing “beans, beans the magical fruit…” in your head as you do. It’s part of the fun.
The Natural Blonde
P.s. If you’re jockeying for the coveted role of “godmother” to a pregnant friend’s baby, pregnant ladies love cookies, especially ones that help their baby grow instead of their behind. *giant hyperbolic wink*
Fudgy Black Bean Cookies
1 cup (240 ml) cooked black beans
2 Tbsp. almond butter
1 Tbsp. palm shortening, melted (grapeeseed or coconut oil will work, too)
2 Tbsp. unsweetened almond milk
¼ cup (120 ml) coconut palm sugar (or stevia for a sugar free version)
2 Tbsp. maple syrup
¼ cup unsweetened cacao powder
2 Tbsp. chickpea flour (can use another GF flour, such as brown rice)
1 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. baking powder
½ tsp. sea salt
¼ cup chocolate chips (stevia sweetened or 70% cocoa)
Extra kosher sea salt for sprinkling
Preheat oven to 350°F/180°C.
Rinse the beans thoroughly in cold water. Drain them and transfer to a food processor along with the palm shortening, almond butter, maple syrup, vanilla extract and milk. Blend until smooth. Sift together sugar, cacao powder, cinnamon, flour, baking powder and salt and add to the bean mixture. Run it again until all is combined. The batter should be similar to a thick mousse. Place it in the fridge for 30-60 minutes, even overnight if you can (this makes it easier to work with and form into cookies).
Line a baking sheet with parchment paper and roll 9-12 cookies from the batter, placing them 2 inches apart on the sheet. Use a spoon or a finger to press down the cookies into round shapes. Sprinkle each cookie with some kosher salt then transfer to the oven and bake for 17-20 minutes (they should still be a little soft when you remove them from the oven).
Set a side a few minutes and let cool completely before enjoying (read: stuffing your face). Store in an airtight container for up to a week.