Black Bean Cookies with Cacao Nibs and Pecans
Looking for ways to incorporate more legumes in your diet? Canned or dried, they are among the most affordable foods, enjoyed by kids and adults alike. Like most legumes, black beans are rich in fibre, an essential component of good health. Black beans are also high in protein, folic acid, magnesium and antioxidants, giving whichever recipe you incorporate them in a healthy and nutritious base. It's amazing how versatile black beans are, they can easily be incorporated in every type of meal. If you haven't yet tried making baked desserts with them, let this recipe be the litmus test for your future addiction. Not only do mashed black beans give a moist and tender texture to cookies, but they act as a solid binder between all the ingredients.
2 cups cooked black beans, rinsed and drained
½ cup maple syrup
2 tbsp PRANA organic raw cacao powder
3 tbsp virgin coconut oil, melted
2 tbsp PRANA organic raw cacao nibs
1¼ cups instant rolled oats
¼ cup PRANA organic chocolate chunks, 70% cacao
1 tbsp PRANA organic whole chia seeds
¼ cup PRANA organic raw pecans
Preheat the oven to 350°F (180°C).
In a blender, mix black beans, maple syrup, cacao powder and coconut oil until pureed. Transfer into a large mixing bowl along with the oats, cacao nibs, chocolate chunks, chia and pecans.
Line a baking sheet with parchment paper. Form balls of cookie dough about the size of a large tablespoon and place on the baking sheet, spacing them about 2-inch apart. Lightly flatten each ball. Bake for 25 minutes. Let cool and enjoy!
These cookies will keep for a week in an airtight container.
For a gluten-free version, use gluten-free oats.