The BEST Double Chocolate (+BEAN) Cookie You Will EVER Eat ... (V/GF)
January 6, 2017
Ever wanted to just gorge yourself unconcious on double fudge chocolate chip cookies, enjoying the rich yummy flavors of dark chocolate (or milk chocolate if that's more your jam) layered together as dough and chunks of chocolate colide?
<takes a moment to wipe drool from mouth>
Uh, yeah...it's crossed my mind. BUT my butt and thighs like to hold on to the moment a little longer than my mouth does. So that moment of gorging is really only doable a couple times a year, if that.
Ok Ladies and Gentlemen, I now introduce the most delicious, EASIEST, healthy snack yet - Double Chocolate Bean Cookies!
<crowd immediately gasps in horror at the words "Bean" and "Chocolate" being side by side let alone in a cookie together>
Just hear me out, because I have perfected a secret recipe (it's just all of our little secret now) to something truly delicious and guilt free. I've been eating them a couple times a day without any remorse; now you can too.
Double Chocolate BEAN Cookies
1.) 25oz can of Organic Black Beans
2.) 1 medium ripe banana
3.) 1/4c Truvia
4.) 4 level scoops of Sunwarrior vanilla protein (I prefer it's flavor)
5.) 1 oz of Raw Cacao Powder (I love Terrasoul)
6.) 1 tsp baking powder
7.) 1/2 tsp of salt
8.) 1 1/4 c of water
9.) 1/2 bag of Dark Chocolate Premium Baking Chips (Lily's Sweets is boom.com)
1.) Preheat oven to 350 degrees
2.) Blend ingredients 1-8 until they create a nice mouse like texture (almost like french silk pie). If it is still too dry, slowly add a table spoon of water at a time during the mixing process. If they get too runny they don't hold their form well, but we definiely don't want them too dry. Just aim for a firm mouse like texture.
3.) Fold in the chocolate chips (9)
4.) Spread coconut oil on a baking sheet
5.) Spoon the dough onto the pan, pad down a bit as they don't fall or spread much once baking
6.) Place in oven at 350 degrees for 20 minutes
7.) Take out and allow to cool entirely before storing. This also allows the dough to bind better.