Best 6 Black Bean Chocolate Coconut Cookies Recipes

BLACK BEAN CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
• Drain and rinse beans. Shake off excess water.
• I use handheld mixer to pulverize beans smooth.
• Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
• In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
• Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
• Scrape batter into pan and rap on counter a few times to free any bubbles.
• Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
• LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
• Frost with favorite frosting and enjoy.

BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
• Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
• Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

BLACK BEAN BROWNIES

Steps:

• Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

COCONUT-BLACK BEAN SOUP

Steps:

• Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

BLACK BEAN CHOCOLATE COOKIES -- LOW CARB

Steps:

• Preheat oven to 350°F Lined two cookie sheets with parchment paper and set aside.
• In a food processor add all the ingredients except chocolate chips. Blend until smooth. The batter should be similar to a thick mousse. Add chocolate chips and incorporate into the batter (don't use the food processor for this though unless you want the chips chopped up).
• Using a spoon or cookie scoop place 16 dollops of batter on the cookie sheets. Use a spoon to flatten the cookies into round shapes like in the pictures.
• Bake for 12-15 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.

OATMEAL CHOCOLATE-CHIP (AND BEAN!) COOKIES

Steps:

• Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.