Michael and Rachel's

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Fudgy Flourless Black Bean Cookies

Updated: 21 Aug 2017

Ingredients

  • 1 tin black beans approx 15 oz
  • 56g unsalted butter at room temperature
  • 1 egg at room temperature, beaten
  • 2 tsp pure vanilla extract
  • 100g granulated sugar
  • 1/2 tsp baking suda
  • 1/2 tsp salt
  • 60g plain chocolate, melted and cooled briefly
  • 30g cocoa powder
  • 150g chocolate chips

Method

  1. Preheat your oven to 190c. Line a baking sheet with parchment.
  2. In the bowl of a food processor fitted with the steel blade, place the black beans, butter and egg and pulse until mostly smooth.
  3. Add teh vanilla, sugar, baking soda, salt and melted chocolate, and pulse again until smooth. The cookie dough at this point should be the consistency of hummus.
  4. Add the cocoa powder and pulse until the mixture is well-combined; the consistency will be more like fudge.
  5. Add most of the chocolate chips and mix by hand until the chips are evenly distributed throughout the cookie dough.
  6. Scoop portions of the dough about 2 tbsp each and place about 2 inches apart from one another on the prepared baking sheet. Using the back of a moistened spoon, spread each portion of cookie dough into a round about 1/2 inch thick. Sprinkle the top of each piece of dough with a few more chocoate chips.
  7. Place the baking sheet in the refrigerator to chill for about 10 minutes or until mostly firm to the touch.
  8. Place the baking hseet in the center of the preheated oven and bake until the cookies have taken on a crackled appearance andare mostly firm to the touch, about 18 minutes.
  9. Remove from the oven and allow to cool completely on the baking sheet. They will be quite fragile when they are warm.