Chewy Double Chocolate Cookies

Chewy Double Chocolate Cookies

If you’re in the mood for a real chocolate hit then these are the cookies for you! The secret ingredient is black beans which give the cookies a wonderfully fudgy texture and a deep dark chocolatey colour. They’re also nut-free so brilliant for school lunchboxes. The raw mixture will have some hints of ‘beany’ flavour but don’t stress – it disappears in the oven. If you need to watch your carb intake, the beans do contribute more carbs than the other recipes in the book so best to go easy on them.

makes 12 cookies
takes 30 minutes
1 can (400g / 14oz) black beans, drained
20g (0.75oz) cocoa powder
1 teaspoon vanilla extract
50g (1.75oz) coconut oil or butter
1 egg
1/2 teaspoon pure stevia powder*
50g (1.75oz) dark chocolate (70% cocoa solids)
sea salt flakes (optional)

1. Preheat oven to 180C (350F). Line a cookie tray with baking paper.

2. Place black beans, cocoa powder, vanilla, coconut oil or butter (no need to melt), egg and stevia in your food processor. Whizz until you have a smooth chocolatey creamy dough. Scrape down the sides once or twice. It will be quite soft and creamy

3. Using a tablespoon, divide mixture into 12 dollops on a tray lined with baking paper. Press on cookies with the back of the spoon to flatten into cookie shapes. They’re not going to spread much.

4. Chop chocolate into chunks and place on top of each cookie. Sprinkle with a little sea salt (if using).

5. Bake for 15-20 minutes or until cookies feel like they’re done – it is hard to tell with the colour from the cocoa. Cool on the tray.

Variations

* important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/4 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia – I haven’t used this. If you want to use it just add to taste.

sugar-lovers / no stevia – use white or brown sugar. You’ll need at least 100g (3.5oz) but taste and add more if you prefer a sweeter cookie. Maple syrup could also be used.

single chocolate – use canned white beans and skip cocoa powder. Double the vanilla and use the chocolate chunks.

extra chunky – stir in chopped nuts such as pecans, walnuts or macadamias.

Shelf Life / Storage

Best on the day of baking. Can be kept for a few days in an airtight container in the fridge. Still edible for a few weeks in the fridge but will soften over time. Keeps for months in the freezer.