Gluten Free Chocolate Chili Cherry Cookies
September 25, 2013
It's always heartbreaking to bid goodbye to summer, but you need not weep. You can always relive the warm-weather with some recipes that make you feel warm and cozy, even on the inside.
These cookies are moist, rich, fudgy and filling, with a hint of spice. All these qualities are guaranteed to give you an explosion in the mouth. The secret ingredient to this is actually the Black Beans.
Just so you know, black beans are packed with fiber and protein. It’s not a very usual combination, mind you. A one-cup serving of black beans contains 14 grams of protein – the same amount as a 2 oz. serving of chicken or salmon.
Black beans do magic to the digestive tract and the skin of these beans is packed with high levels of phytonutrients. All these nutrients can work in your dessert, how awesome is that?!
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Gluten Free Chocolate Chili Cherry Cookies Preheat oven to 375°F. Line a baking sheet with parchment paper. Mix chia seeds, honey, and vanilla in a bowl and set aside. Drain and rinse black beans. Place beans, cocoa powder, salt and cayenne in a food processor. Blend until well combined. Add the honey/chia mixture and pulse to mix thoroughly. (The batter will still be quite liquidy, but should hold together.) Pour batter into a bowl. Add the dark chocolate and cherries. Stir it all together. Spoon cookie batter onto the lined baking sheet. Since the cookies will not spread when baking, flatten the top of each slightly with the back of the spoon. Sprinkle with coarse sea salt (this is an important step). Bake for 15 minutes until the edges brown. Cool and eat. Store in the fridge. |
Leave a comment below if you plan on whipping this up! 🙂
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