Hands up who’s been eating ALLLLL the chocolate since Easter?
That’s been me – and I’m not sorry about it!
However, in an attempt to pry me (and the boys) away from refined carbs and sugars, I decided to bake these Fudgy Flourless Double Chocolate Cookies – and it worked a treat!
They are, essentially, vegan black bean cookies and are based on my favourite Black Bean Brownies .
And, although they are flourless and grain-free – and made with black beans – I promise they don’t taste healthy! Not even in the slightest. They taste fudgy and rich and decadent – and my kids (the greatest testers when it comes to new recipes) gobbled them right up!
Of course, when the baking aisles are bare thanks to the Coronavirus, these cookies are actually ideal. The perfect store cupboard treat that you can whip up in no time at all!
I hope you love them as much as we do!
Love and light,
Flourless Double Chocolate Cookies
- Makes 10-12 cookies
- 170g dark chocolate, finely chopped
- 1/4 cup vegan butter or coconut oil (I used Naturli butter)
- 1/2 cup aquafaba
- 1/2 cup unsweetened apple puree (you can make your own, but I buy mine from the baby aisle in supermarkets!)
- 1/2 cup + 1 tbsp coconut sugar
- One tin (400g) black beans, drained
- 6.5-7.5 tbsp coconut flour
- 2.5 tbsp cacao powder
- Large pinch salt (to taste)
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1 tsp vanilla paste
- 100g dark chocolate chips
- Gently melt your coconut oil or butter in a pan until liquified. Remove from the heat, then add the 170g chopped chocolate. Cover with a tea towel and allow to stand for a few minutes. Whisk smooth until the chocolate has completely melted (if needed, apply a touch more heat).
- Whisk the aquafaba, apple puree and coconut sugar into the chocolate mixture and set aside for a few minutes.
- Add the black beans to a high-speed blender. Pour in the chocolate mix, then blend until completely smooth.
- Pour into a mixing bowl, then stir in the cacao, coconut flour, salt and vanilla. Fold in the 100g dark chocolate chunks. Test the mixture – it should fall from the spoon in a soft dollop. If it is too thin, add a touch more coconut flour. Place in the fridge to firm up for at least two hours (I usually leave mine overnight) – the dough should be firm to touch and easily shaped into cookies. If it’s not, add a touch more coconut flour if needed.
- Preheat your oven to 180C. Shape the firmed up mixture into cookie shapes, flattening the mixture down. Place on a lined baking tray and bake for 9-11 minutes. Leave to cool completely (this may take a while – it took a few hours for mine to cool – be patient!), then gently move them (they will be quite fragile) to an airtight container and store in the fridge for a few hours, or until ready to eat.