Recipe for Decadent Chocolate Bean Cookies (Vegan, Gluten-Free)
Double-Chocolate Black Bean Orange Soft Cookies..
These delectable chocolate, chocolate-chip, black bean, orange-flavoured babies are the soft, flavourful cookies that people on gluten-free diets rarely get to chow down on. They are also free of dairy, pourable/scoopable oils, eggs, and soy.
The three dozen I whipped up were on their way to a potluck tomorrow, but we'll see if there any left over after my husband checks them out.
The black beans in the cookies make these a high-protein dessert... and the beans are also responsible for the 'brownie' texture. Somehow the beans also act as a wonderful sponge for the chocolate-orange flavouring that doesn't always happen with gluten-free flour by itself.
Now, on to the recipe!
- 1 1/2 C. / 180 g. Gluten-Free Flour, (see a Blend you can make yourself below)
- 1/4 C. (20 g.) Raw Cacao Powder, (or Organic Cocoa Powder)
- 1/4 C. (20 g.) Raw Carob Powder
- 1 teaspoon (15 g.) Baking Soda
- 1/4 teaspoon Celtic Sea Salt
- 1 1/2 C. / 258 g. (or 1 15-oz can) Black Beans, Drained and Rinsed off
- 1 "Chia Egg", 1 T. Chia in 4 T. Warm Water for 15 minutes
- 1 C. Almond or other NonDairy Milk, Unsweetened (not Soy)
- 1/2 C (115 g.) Brown or Coconut Palm Sugar
- 1/2 C (100 g.) Organic Cane Sugar
- 1 teaspoon Orange Extract, (I used "Simply Organic" brand)
- 1 1/2 C. (263 g.) Gluten-Free, Vegan Chocolate Chips
- Preheat your oven to 350 degrees F / 180 degrees C /Gas Mark 4
- Line a Cookie Pan with parchment paper or a silicone sheet
- Mix together In a large bowl: the flour, cacao, carob, baking soda, and salt
- In the bowl of a food processor, combine until smooth: black beans, chia egg, milk, brown or palm sugar, cane sugar, and orange extract (could also be done with a mixmaster or in a heavy duty blender if you don't have a food processor)
- Add the processed 'wet' mix to the dry ingredients in the large bowl. Add in the chocolate chips. Stir with a wooden spoon until everything is combined.
- Roll about 1 1/2 T. of dough into balls and put on pan. Flatten. (Optional: Press a pecan into the top of each cookie)
- Bake for 10 - 12 minutes until cookies appear to be dry on top, and spring back when touched with a fork.
- Cool on racks
The DIY Gluten-Free Flour Mix
This is an all-purpose mix from the "Gluten-Free Bible" (click below to see more about this handy reference / cookbook) specifically for baked goods that you do NOT use yeast in. Save it in an air-tight container. In a large bowl combine:
- 1 C. White Rice Flour
- 1 C. Sorghum Flour
- 1 C. Tapioca Flour
- 1 C. Cornstarch
- 1 C. Almond or Coconut Flour
Notes on the Recipe for Black Bean Chocolate Cookies
- Black Beans not only provide lots of healthy fibre to these cookies, but they also give the cookies a lovely cake-y texture
- I use 1/2 Carob/ 1/2 Cacao Powder because I find that while I love the 'taste' of chocolate, my body doesn't always love the jolt of theobromine, full-dose, that is an ingredient of all cacao/cocoa products. Carob also cuts the bitter edge, and adds a subtle sweetness and texture. You won't have any complaints about the 'taste of carob' either... it hides well.
- If you wish to keep this cookie truly Gluten-Free, be sure to also use Gluten-Free chocolate (or carob) chips. Call me neurotic or picky or obsessed, but I also like to use chips that indicate that they are made with GMO-free ingredients, and that they are FairTrade. So, that's GMO-free, Gluten-Free, Organic, and FairTrade... good luck! (hehehe)
The Gluten Free Bible: The All-In-One Guide to Enjoying Fabulous Food Without Gluten
Have you ever made a Dessert with "Beans" as an Ingredient?
Beans In A Dessert? Hmmm.....
When I was a little girl I remember that my mother and her friends were all excited about a chocolate cake recipe that included a tin of tomato soup as one of the ingredients. To my finickity child-palate, this tasted like another trick to get me to eat stuff I didn't like. In a previous economy-driven foray, my mother had mixed powdered milk with regular milk, and in yet other efforts at creative subterfuge, she had whipped the garden's over-abundant turnips in with our mashed potatoes. The tomato-soup-chocolate-cake was a one-meal wonder, at least at our home. You can actually find that Mid-Century recipe on the Internet (no links provided).
Fast forward to my dotage and you will find me employing some similar "unorthodox," some would say "weird," food-dessert combinations in my own kitchen. My children have grown up and escaped the experiments, and my granddaughters are more assertive than I was as a child. However, I do have a husband who trusts me and appears to enjoy my cooking, so my use of "pulses" in cakes, cookies, and chocolate-chip-studded dips, goes forward. Pulses refer to the dried legume seeds like the beans, peas, and lentils you would put into a soup. As I may have mentioned before, my younger brother is probably the Top "lentil" broker in the world (you can correct me if you are in that position yourself), and because of family pride, loyalty and a foodie connection, my pantry is well-stocked with pulses.
So, yes, you find me baking up various odd "pulse"-containing desserts: black bean brownies, this hub's particular recipe for black bean double-chocolate cookies, and other confections containing navy beans, lentils and chickpea-flour. Beans, and bean flours, tend to absorb the flavour of whatever they are baked with (eg., chocolate and orange extract), and are, thus, a fabulous, healthy addition to Gluten-Free baking. Nothing at all like my mother's tomato-soup-chocolate-cake, I promise.
The following video demonstrates further diversity of beans as a dessert ingredient.