Fudge Brownie Bean Cookies - Recipe

Serves

Prep in

10 minutes

Cooks in

25 minutes

That oozy chocolately joy that only a decadent & luxurious sweet treat can bring….well how about recreating that but using natural sticky ingredients that are high in fibre, protein & generally turn the concept of a ‘treat’ on its head….

Yep I’ve done just that & you’ll have to read on to find out how!

Key Facts

High Protein, High Fibre + Low Sugar
Plant Powered
Family Friendly
Freezer Friendly

Ingredients

1 can drained & rinsed aduki, kidney or black beans
1/2 cup light tahini, cashew or almond butter
1/4 cup fresh orange, apple or carrot juice
2 tablespoons ground almonds
1/4 cup sparkling water
100g dark chocolate (I suggest Ombar or Seed&Bean)

Preparation

01

Preheat your oven to 175C, line a tray with a silicone mat or parchment paper.

02

Add everything to a food process or blender except the chocolate, blitzing until smooth. If it’s a little wet add some extra ground almonds.

03

Roughly chop the chocolate into chunks then pulse roughly into your mix.

04

Spoon into mounds on your lined tray then bake in the centre of the oven for 20-25 mins. Leave to cool for at least 10 mins before diving in.

05

Use within 4-5 days or freeze for up to 3 months. You can also freeze the cookie dough & then bake straight from frozen for 30-35 minutes anytime you fancy fresh cookies!