These are the cookies that convinced me irrefutably that baking with black beans is a good idea. Actually, it’s not just a good idea. It’s a phenomenal idea. These are the darkest, fudgiest, most pure chocolate joy-infused cookies I’ve ever made. I made three batches the night I tested the recipe. Three. I was a woman possessed by deliciousness.
As a testament to how awesome they are, I’ll mention that they were thoroughly enjoyed by a man vying with Paula Deen for the title Person Least Likely To Think Baking With Black Beans Or Any Kind Of Beans For That Matter Is A Good Idea: my boyfriend. I gave him one without telling him about the beans, but he knows I’ve always got unconventional ingredients up my sleeve; when I ‘fessed up, he seemed relieved it was just black beans. And he happily ate a few more even after he knew, and said they were great. I’m guessing you don’t know my boyfriend, but take my word for it: that’s an epic endorsement, and proof you can’t taste the beans.
The beans aren’t in there just to mess with my boyfriend. What they do is combine with the other ingredients to make a cookie that doesn’t need butter, eggs or much flour to have a dense, fudgy texture. They also add a bit of fiber, iron and protein, which is cool. It also makes them oddly but pleasantly filling. You don’t expect cookies to be filling, yet these are. I’m telling you, they’re profound.
The last three ingredients in the recipe are some chocolate chips, a little milk (soy’s my fave, as you know) and sprinkles. I used those to make a festive, party-riffic topping because I deeply needed to eat things with sprinkles on them at that moment; you’ve been there. If you’re not there when you make these, you can just stir the chips into the batter.
Black Bean Fudge Drop Cookies
makes about 16 good-sized cookies
about 1 1/2 cups cooked black beans (or a 15 oz. can black beans, drained and rinsed)
2 Tbs your favorite milk (I use soy…I think almond, rice, etc will work fine)
2 Tbs peanut butter
1 1/2 Tbs olive oil
3 Tbs whole wheat flour
1/4 cup dark cocoa, Dutch process or a blend (when I discovered Hershey’s Special Dark blend it changed my life)
1/2 cup brown sugar
1 tsp baking powder
1 tsp vanilla
1/4 cup dairy-free chocolate chips or baking pieces
1 Tbs your favorite milk
1-2 Tbs sprinkles (you know…sprinkles)
1. Heat the oven to 375°, make sure 2 racks are appropriately positioned inside, and line 2 cookie sheets with parchment paper. Give the parchment a squirt of nonstick spray for good measure.
2. Combine the first group of ingredients in a food processor or hella-good blender and process until they’re very smooth. Add the next group of ingredients and keep processing until you have a smooth, slightly fluffy dough. Taste the dough, and consider screwing the cookies and just eating the dough instead. If you want chips in your cookies, stir them in.
3. Drop what’s left of the dough in large dollops onto the cookie sheets. I use a 2 Tbs cookie scoop, which I worship. Bake the cookies for about 10 minutes, switching rack positions midway through. Let them cool while you make the topping, if you’re doing that.
4. For the topping, dump the chips in a microwave safe bowl and heat for about a minute. Give them a stir to see if they’re melting. Keep heating them about 10-20 seconds at a time until they’re melted and glossy. Stir in the milk. Spread on the cooled cookies (a little spatula works nice) or transfer to a sturdy-ish plastic bag, cut one of the corners off and pipe it on. Put on the sprinkles before the chocolate cools.
Store the cookies in the fridge. They’re even more delicious the next day.
Per serving, about 25g: 94 calories (33 calories from fat); 3.7g fat (6%)(1.1g sat, 0.0g trans); 0mg cholesterol (0%); 40mg sodium (2%); 13.9g carbohydrates (5%); 1.6g fiber (6%); 2.6g protein; Vitamin A 0%; Calcium 3%; Vitamin C 0%; Iron 7%, Potassium 2%