The other day my friend Kim from A Book, Coffee, & the Park , said that she is grateful for all her gluten free friends. She said that thanks to our dietary restrictions she is becoming more and more adventurous in her baking; something that otherwise would not have happened. I think that she has the right attitude about my digestive predicament. A lot of times I see being gluten free as restrictive, and my mouth salivates for all the delicious gluten filled goodies that I had 19 years of indulging in before discovering that I am gluten intolerant.
BUT it’s a restriction that kicks open the door to adventure. Kim is right, there are so many things I try now that I would have never tried otherwise. Sorry Will, I know sometimes you have to try bites of things that just really aren’t that good. Thanks for being a trooper.
This Munchie Monday is about a batch of cookies I made last week that if I were gluten tolerant would have never been tried- black bean brownie cookies. I based them off of this recipe.
Last Thursday I was in the mood to bake, and my sweet tooth was really getting the best of me as well. BUT I didn’t have much in the way of gluten free flour in the house. Then I remembered that I had seen a recipe for some super chocolatey cookies made from black beans on pinterest the other day. Yes, pinterest… don’t judge me; I bet you are on there too.
So I pulled out a can of black beans and the blender and the chocolate chips and went to work with an odd cocktail of ingredients that turned out DELICIOUS! It was like a brownie, but in cookie form. Will thought the texture was a little different, I didn’t notice it one bit. Plus I like to tell myself that they are healthy because I made them with black beans…. but when you eat 4 cookies, black beans or not you’re still eating 4 cookies.
Black Bean Brownie Cookies
- 1 can (15 oz) black beans, rinsed well
- 2 tablespoons almond milk
- 1.5 tablespoons peanut butter
- 2 tablespoons olive oil
- 3 tablespoons gluten free flour (i just used the little bit of all purpose blend I had around)
- ¼ c. unsweetened cocoa powder
- 1/3 c. sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of cinnamon
- ⅓ c. chocolate chips
- Preheat oven to 375
- In the blender (or food processor) mix black beans, milk, peanut butter, and olive oil until smooth. It should look kind of like pudding or mouse.
- Pour into a mixing bowl.
- Add flour, cocoa, sugar, baking powder, vanilla, and cinnamon. Stir with a spoon or spatula until combined.
- Stir in chocolate chips.
- Drop tablespoonfuls onto the greased cookie sheet (or use parchment paper, or a silpat). Mine made 12 cookies.
- Bake for 10 minutes.
- Let cool.