A couple of weekends ago, A. and I had a cookie bake-fest. Seriously, there were plates stacked with cookies covering the table – much to my delight. One recipe we tried out (with only a couple of changes) was the wonderful Jennifer Medhurst’s black bean chia chocolate cookies and it didn’t disappoint. The cookies were soft and gooey and any remnants of black bean flavour underneath all the chocolate brought a pleasant savoury note to the party.
Note on my recipe
Source and amendments
Inspired by Jennifer Medhurst’s delicious looking cookies, a couple of amendments to her recipe were needed to reflect what was in the cupboard and our particular preferences:
- we were clean out of coconut oil so instead used organic butter, and
- we added mixed seeds, hazelnuts and dried fruit because we like them.
Ingredients (makes about 8 cookies – depending on the size you like)
- 230g black beans – cooked and drained
- 30g butter – cubed
- 115g honey
- 50g dark chocolate – chopped into chunks
- 50g cocoa powder
- 2 tbsp chia seeds
- 1 tbsp mixed seeds
- 1 tbsp cashews– chopped
- 2 tbsp dried mixed fruit
- 1 tsp vanilla extract
- ¼ tsp sea salt
- Preheat the oven to 180°C/350°F/gas mark 4 and line a baking sheet with greaseproof paper.
- Blend the black beans in a food processor or with a stick blender until they form a smooth paste which looks quite a lot like a cookie batter.
- Add the cubed butter, honey, cocoa and vanilla extract and blend again until everything’s nicely combined.
- Fold in the chopped chocolate, seeds, cashews, the dried mixed fruit and the salt.
- Spoon the mixture onto the lined tray in cookie-sized dollops. Flatten and shape the cookies as desired – note that this mixture doesn’t spread during baking.
- Pop in the oven to bake. Our cookies took about 12 minutes to cook but I recommend checking them after 10 minutes just in case.
- Swap out the dried mixed fruit and replace with dried sour cherries. Who could resist the lure of the chocolate, chia seed and cherry chookie?
- Try adding some different nuts – broken walnuts or chopped hazelnuts would work well.
I really enjoy experimenting with vegetables and pulses in baking especially when it all turns out as deliciously as this one! I’d love to hear about your favourite veggie bakes so let me know in the comments below.