If a cookie can be good for you, this one meets the criteria.
For the full posting, please click here. 350°F
Ingredients
- 1 15-ounce can Black Beans rinsed and drained
- 3 Large Eggs
- 1/4 Cup Softened Butter
- 1/4 Cup Peanut Butter any kind
- 1/2 Cup Brown Sugar
- 1/4 Cup Unsweetened Cocoa Powder
- 1/4 Cup Flour or gluten-free flour, like coconut flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Vanilla
- 1/2 Cup Peanut Butter Chips
- 1/2 Cup Chocolate Chips
Instructions
- Blend or process the beans with the eggs until completely smooth.
- Add all remaining ingredients and process or mix to form cookie batter. Stir chips into the batter by hand.
- Dough can be immediately portioned in 2 Tbsp amounts into silicone or parchment-lined muffin pans. Smooth tops. Bake for about 20 minutes in a preheated 350°F oven.
- Alternatively refrigerate dough in a covered contained for 1 to 24 hours to firm up. Drop by rounded tablespoons onto parchment or silpat-lined baking sheets, spacing 1 inch apart. Bake for about 15 minutes in a preheated 350°F oven, until firm and slightly crackled. Cool completely on the baking sheet before moving to storage.
- Cookies will keep in a covered container at room temperature for a few days, and in the freezer for 6 months. Wrap air-tight to prevent freezer burn.
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