“Triple” Chocolate Cookies

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Let the Official Week of All Things Chocolate (and “healthier”) begin! Can you believe the secret ingredients in these delicious nuggets of chocolatey goodness is white beans? The ingredient list may be surprising, but my kids absolutely go crazy for these cookies. They are really good. (And flourless and gluten-free.) In case you were about to cry foul, I know they’re technically only Double Chocolate Cookies, but the name for this recipe comes from my son. When I asked him what we should call them, he said “Triple Chocolate Cookies, because that’s how good they taste”. You can make them with sunflower seed butter to keep them safe for school lunches. Add chocolate chips to make them a little bit decadent!

Triple Chocolate Cookies
  1. 1 cup dates, coarsely chopped, soaked in water for 5 minutes and drained of excess liquid
  2. 2 tbsp cocoa powder
  3. 1/2 tsp cinnamon
  4. 1 1/2 cup cooked white beans (or 1 can, rinsed well and drained) *navy, cannellini or Great Northern beans will work
  5. 1/3 cup + 1 tbsp honey
  6. 1/2 cup natural nut or seed butter (peanut, almond, cashew or sunflower seed butter)
  7. 1/3 cup unsweetened coconut
  8. 1 tbsp pure vanilla extract
  9. 2 tbsp ground flax
  10. 1 tsp aluminum-free baking powder
  11. 3 eggs
  12. 1/4 cup chocolate chips, *optional but delicious
  1. Puree dates first in food processor, add remaining ingredients (except the optional walnuts or chocolate chips, add these by hand as a final step) and blend until fairly smooth.
  2. Line baking sheets with parchment and spoon mixture onto sheet, leaving room between cookies (6 per sheet).
  3. Bake at 350F for about 12 minutes, transfer to cooling racks. They will be soft but will firm up when cooling.
  4. These can also be frozen. Yum!
  5. Makes about 24 cookies.
simple balance http://simple-balance.ca/

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