Remember that failed buttercream truffle idea I had for Valentine’s Day? It had me scanning my pantry in vain, hoping to come up with another idea. This cookie recipe was quickly put together.
This recipe is straightforward and can be put together in an hour flat. I grabbed the necessary ingredients and started in.
Black beans get mashed together with coconut oil, cocoa with cinnamon, cardamom and smoked paprika. A bit of flax, maple syrup and vanilla extra get added to the mix. Along with two final touches – dark chocolate and dried cherries.
The cookies are spread out in a circle, shaped by the back of a spoon.
The end result is a cookie that is deeply dark chocolate flavor with a little kiss of spice. Since I wanted a little more spice a little shake of cayenne was dusted before I tested. It was the perfect touch.
- Black Beans, (14.5 oz can)
- 2 T. coconut oil, melted
- 1/3 C. cocoa powder
- 1/4 t. coarse sea salt
- 1 t. cinnamon
- 1/2 t. cardamom
- 1/2 t. smoked paprika
- 2 T. ground flax seed
- 1/3 C. maple syrup
- 1 t. vanilla extract
- 1/3 C. dark chocolate chips
- 1/4 C. dried cherries
- sea salt, for sprinkling
- Preheat the oven to 375*. Line a baking sheet with parchment paper.
- In a measuring cup mix together the flax seed, cocoa powder, maple syrup and vanilla extract. Set aside.
- In a medium bowl, mash the black beans together with the cocoa powder, sea salt and spices. Mix until nearly smooth. Add in the liquid ingredients and mix together until combined. Gently fold in the chocolate chips and cherries.
- Drop by tablespoon full and spread gently. These cookies will not spread during baking. Top with a sprinkle of sea salt. Bake these cookies for 15 - 25 minutes until crisp around the edges. Allow to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely. If desired, sprinkle with an extra dash of cayenne for an extra kick. These cookies will keep in an airtight container, in the refrigerator, for 5-7 days.