Oh my gosh, I had no idea I could love “sneaky” cookies this much. Especially not cookies that are grain free! I mean, bloggers usually write that the baked goods come out great, and that there’s no way you can tell the secret ingredient in there, but.. I am still usually pretty skeptical…
I attended the Green & Black’s blogger event for the early launch of their spiced chili chocolate which I absolutely loved. The flavor is exquisite, it is very complex and lingering. I knew this chocolate would be perfect to use along with a black bean baked good recipe.
Just in case you could normally taste black beans, at least you really wouldn’t be able to here because of the flavor of the spiced chili chocolate. I don’t know if you could taste the beans if you used regular chocolate but I do know one thing for sure – these cookies ROCK and there no way you could tell there are black beans in there! The only thing that sucks is that you have to wait till May 2013 or so for Green & Black’s Spiced Chili chocolate to come out… but it’s well worth the wait Or you could try another chili chocolate, I guess.
Seriously, SO GOOD! They are a little fudgy and have a brownie-like texture but in a cookie form and the spiced chili and cayenne does its job so well. When you first bite into it, you don’t feel the spiciness – it’s just nice deep chocolate flavor.. but then it hits you. The delicate hotness. It’s deliciously complex and unexpectatant. It slightly lingers in your mouth making you really feel like you are a real foodie. That’s at least how I felt – it was awesome eating such a complex cookie. It looks so innocent but it is just a ball of fun!
I can assure you, no one will know these are made with black beans!
Adapted from My New Roots.
Spiced Chili Chocolate Cookies (with a secret ingredient)
Keywords: snack dessert vegan gluten-free beans chocolate cookie
Ingredients (12 cookies)
- 1/3 cup blue agave nectar
- 2 Tbsp chia seeds
- 1 tsp vanilla extract
- 1 can (15oz ) black beans
- 2 Tbsp coconut oil
- 1/6 cup Special Dark cocoa powder
- 1/6 cup cacao powder
- 1/4 tsp. sea salt, plus more for sprinkling
- 1/4 tsp (scant) cayenne pepper
- 1/3 cup chopped spiced chili dark chocolate (I recommend Green & Black’s)
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Mix chia seeds, agave, and vanilla in a bowl and set aside.
Drain and rinse beans well.
Place the beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined. Add chia mixture and blend incorporate. The batter will be quite liquid-y, but still hold together.
Remove blade from the food processor and add chopped chocolate. Fold to incorporate.
Spoon cookie batter onto lined baking sheet.
Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking.
Sprinkle with coarse sea salt!
Bake for 15 minutes until the edges are browning.
Cool and eat. Store in the fridge.
Kammie wants to know:
Have you ever had a spicy chocolate before?
Have you ever used a secret ingredient in baking that no one could tell you used?
Let me know in the comments below!
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