Fudgy Triple Chocolate Protein Cookies
They are fudgy, chocolate-y and generally delicious.
Apologies for the lengthy name, but this was the shortest I could manage. I had the idea for these cookies after spending too much time on Pinterest, which is fairly standard behaviour for me these days. Pinterest is King, after all! I came across the idea of using non-conventional ingredients in cookie dough in place of flour, and I had to give it a try.
As with the concept of black bean brownies, I promise you won’t taste anything beany in these cookies. They are fudgy, chocolate-y and generally delicious, all with the added bonus of the fibre and protein from the black beans, the protein from Bare Blends, and a little hit of coffee, just to make you feel alive. It’s practically like consuming a caffeinated, protein-laden salad for dessert. Thank me later.
Fudgy Triple Chocolate Protein Cookies
As with the concept of black bean brownies, I promise you won’t taste anything beany in these cookies. They are fudgy, chocolate-y and generally delicious, all with the added bonus of the fibre and protein from the black beans, the protein from Bare Blends, and a little hit of coffee, just to make you feel alive.
- Prep 15 min
- Serves 12
Ingredients
- 1 can of black beans
- 2 tablespoon freshly brewed espresso (it just deepens the chocolate flavour)
- 1 tablespoon brown sugar (optional)
- 2 tablespoon agave syrup (or your preferred liquid sweetener)
- 0.3 cup chocolate chips or chunks
- 1 egg
- 3 tablespoon coconut oil
- 4 tablespoon cacao
- 3 tablespoon Bare Blends protein (I had success with both vanilla and chocolate)
- 0.5 teaspoon baking powder
- sprinkle of sea salt flakes
- 0.5 teaspoon vanilla bean paste (or 1 teaspoon of vanilla extract)
Directions
- Preheat your oven to 180 degrees Celsius.
- In your food processor, add all your ingredients except the chocolate chips, sea salt and baking powder, and blend thoroughly until you have a rich chocolate batter. Spoon the batter into a bowl, and pop in the fridge for around 15+ minutes, to allow the coconut oil to harden. This makes it much easier to get firmer cookie like shapes.
- Remove the batter from the fridge and stir in the sea salt flakes, chocolate chips and baking powder.
- On two lined baking trays, spoon out cookies of even size. The batter should yield about 6-7 medium sized cookies, but ensure you spread them out because they have a tendency to spread.
- Place in the oven for 12-15 minutes, and remove. Allow to cool a little bit before consuming. Enjoy!