My New Roots has some great recipes, and this is the latest. I swear to god these don’t taste even the littlest bit beany. They are very, very rich and relatively ‘healthy’ (lol). See nutritional info below.
UPDATE: if you can resist eating these as soon as they’re cool, they taste even better after a night in the fridge – mine were a little cakey out of the oven, but today GODDAMN they were like the richest, most decadent fudgy pieces of heaven. They also tasted a little sweeter, but i will probably try making these with semi sweet choc chips next time anyway. it seriously has taken me all my will power to not devour the whole batch and make another immediately – somehow, over 2 days, we’ve still got one remaining cookie (A MIRACLE! although i’m totally sneaking it for my lunch [who am i kidding – BREAKFAST] tomorrow).
Makes 8 large-ish cookies
2 tbsp chia seeds (or flax seeds, or egg replacer)
1/3 c golden syrup (or maple syrup, honey, agave)
1 tsp vanilla extract
Mix together and set aside.
1 can of black beans (15 oz) rinsed well and drained
2 tbsp unrefined coconut oil
1/3 unsweetened dutch-processed cocoa powder
1/4 tsp coarse sea salt
1/4 tsp cayenne or chili powder
Add to the food processor and blend till smooth. Should form a thick batter. Add the the chia seed mix and pulse to combine. Turn out into a bowl and fold in the following:
1/3 c roughly chopped 70% Chocolate (use best quality)
1/3 c raw walnuts
1/4 c dried cherries
Heat oven to 375 F, line a cookie sheet with parchment paper and spoon the batter out into 8 blobs. Flatten with the back of wet spoon (these cookies don’t spread). Sprinkle with a little coarse sea salt and bake for about 15 mins. Let them cool completely before eating.