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*Courtesy of Running On Veggies
We have all seen black bean brownies. I have even made a version or two myself. Generally they are moist, chocolatey and gooey – everything you would ever want from brownies – and always healthier than their Betty Crocker counterparts. But bean brownies are often complicated because brownies are temperamental treats; it is always a challenge to get the perfect consistency with a fully cooked inside and edges that are not burnt.
So I decided to make something that I actually haven’t seen around…Black Bean Cookies! I wanted them to be fudgey like brownies but portable like cookies. What a combination that would be! I had my athlete cohorts in mind while creating this recipe. Black beans are known for their high iron and magnesium content. And of course they are a protein powerhouse –15 grams in just one cup!
For the “flour” I decided to go with Teff flour. Teff is an Ethiopian grain that many elite runners use on a daily basis. Perhaps we can credit their fast legs to this little grain. It is super rich in iron. Since many runners find they have low iron, which leads to low energy levels, teff is a perfect remedy. It is so important to look at food as a way of getting your vitamins and nutrients in.
Black Bean Fudge Cookies
- 2 cups or 1 160z can of black beans– rinsed well
- 3 tablespoons of teff flour
- 3 tablespoons of unsweetened cocoa powder
- 2 scoops of plant based chocolate protein powder (you can omit this and add more cocoa. Keep in mind you may need to add more dates for sweetness. Vanilla protein powder will also work)
- 1/2 teaspoon baking powder
- 1 tablespoon of nut butter or coconut butter
- 1/2 cup coconut or nut milk
- 1 & 1/2 cups of pitted dates
- chocolate chips for garnish
- Preheat oven to 350F.
- In a food processor add all ingredients except chocolate chips. Puree and stop to scrape down in the machine, making sure everything is well combined.
- Once your batter is nice and smooth use a tablespoon or small ice cream scooper to form cookies on a lined baking sheet sprayed with non-stick spray. Flatten with a fork and garnish with a few chocolate chips on each (optional)
- Bake for around 20 minutes. Keep in mind that the cookies will seem underdone when you take them out. When you let them rest they will harden.