Wednesday, April 17, 2013

Recipe: Black Bean Cocoa Cookies

I am so happy to share this guest post for NYC Foodie Girl courtesy of Phyllis Harbinger - Interior Designer and soon-to-be published author. Phyllis is also a "foodie" that knows her way around the kitchen as well as the wine cellar! Be sure to visit her blog and even check out her design portfolio. You can also see her episodes from HGTV on her site as well. I simply LOVE her and I bet you will too!

Here is her recipe that is simply scrumptious, healthy and something that you won't find in any run-of-the-mill cookie recipe. That's why I am sharing it. I think you'll like this. Enjoy!

"Most of you know that I am an enthusiastic cook but baking just isn't my thing. That is until my Mom turned me on to this easy and healthy cookie recipe!
The cookies are easy to make, quick to bake and so creamy and yummy!

The black beans give them a creamy texture and coupled with the almond butter, they have whopping amounts of protein. The dates and vanilla give them a sweet flavor making them a great non-sugar/low glycemic alternative for kids. Plus, they are gluten free!!!

Black Bean Cocoa Cookies | New York Interior Design
The dark chocolate hue of these cookies will ground you to the Earth as it is related to the Wood element and represents stability, grounding, and reliability.

Whip up a batch today, set your Intentions and let me know what you think. Enjoy!


Black Bean Cocoa Cookie
* 85 calories each
* Makes approx 20 cookies

Ingredients
2 cups organic cooked black beans drained retain liquid
10 Large Medjool dates pit them yourself
2 tbsp raw almond butter
1 tspn Vanilla extract
1/2 cup organic Cacao powder
1 tbsp Amaranth pearls or chia seeds
½ cup slivered almonds

Instructions
Preheat oven to 200 degrees
Mix beans, dates, almond butter and vanilla in food processor till smooth. Add remaining ingredients and process again. You may need to add some of the black bean liquid that was reserved to make the mixture creamier but do it sparingly.
Line two cookie sheets with parchment paper and form cookies - 1 heavy tbspn for each cookie.
Bake for 30-35 minutes or until they feel done.

View the original recipe HERE

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