Most of my attempts at gluten free cookies end up dry, crumbly or gritty. It doesn't seem to matter how much xanthan gum I use. I guess the problem is with the flour, because these cookies are soft, smooth, dense and fudgey! Just a little bit of almond meal and a bunch of black beans make for one delicious cookie.
I think I've made these cookies about 4 times in the last month and a half. They pair perfectly with my afternoon coffee! They are jam packed with protein and fiber, making them a fairly healthy treat (that is if you can keep yourself from eating the whole batch)
You need to store these in the fridge or freezer. They are great to eat straight from the fridge, but I like to microwave them a bit when taking them out of the freezer. That makes the texture gooey and the chocolate chips melty. mmmm...
makes 24 cookies
Ingredients
1 can rinsed black beans
2 Tbsp milk (any kind)
2 Tbsp olive oil (or canola)
1.5 Tbsp natural peanut butter (can use regular or another nut/seed butter)
1 tsp vanilla
3 Tbsp ground almonds (you may substitute oat flour or gf flour blend)
1/4 cup cocoa powder
1/2 cup sugar (use 1/3 cup if you want them less sweet)
1 tsp baking powder
dash salt
1/3 cup chocolate chips
Directions
In a food processor, blend beans, milk, oil, peanut butter and vanilla.
Add remaining ingredients 1 at a time (excluding chocolate chips), blending after each addition.
Batter should be mouse-like in texture.
Fold in chocolate chips.
Drop spoonfulls on to parchment lined baking sheets.
bake at 375 for 10 mins (do not over-bake or your cookies can dry out. They will feel quite soft when done baking).
Let cool on the pan for 10 mins or so, then move to a cooling rack if you want them to cool faster
Store in fridge or freezer. (they will go bad really quickly at room temperature)
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