Name: Double Chocolate Black Bean Cookies
Prep time: 15 min
Yield: Makes 18
Ingredients: 400 g can Wattie's Black Beans in Springwater, rinsed and well drained; 75 g butter, softened; ½ cup soft brown sugar; 1 egg (no 7); 1 tsp vanilla extract; ¼ cup cocoa; 1 cup flour; 1 ½ tsp baking powder; ½ cup ground almonds; 200 g chocolate, chopped

Try our new modern take on the classic chocolate cookie made with black beans! The texture of the beans makes the cookie softer and slightly dense but still rich in chocolate. For variation try drizzling the top with chocolate.

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Makes 18

Prep Time 15 minutes

Cook Time 17-20 minutes

Easy

Ingredients

400 g can Wattie's Black Beans in Springwater, rinsed and well drained

75 g butter, softened

½ cup soft brown sugar

1 egg (no 7)

1 tsp vanilla extract

¼ cup cocoa

1 cup flour

1 ½ tsp baking powder

½ cup ground almonds

200 g chocolate, chopped

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Black Beans

Wattie's Black Beans are super versatile and are a great addition to or replacement for meat dishes.

Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles.

Method

Step 1

Preheat the oven to 190C (fan assisted).

Step 2

Put the drained Wattie's Black Beans into a food processor. Add butter, brown sugar, egg and vanilla extract. Process until mixture is smooth.

Step 3

Add cocoa, flour, baking powder and ground almonds. Pulse to mix. Add 100g of the chopped chocolate and continue pulsing until mixture comes together.

Step 4

Place spoonfuls* on a baking tray lined with baking paper. Press dough lightly down with a fork. Scatter over remaining chocolate. Bake for 17-20 minutes, until cookies are cooked. Remove from the oven. Leave on the tray for 5 minutes before transferring to a wire rack to cool. Store in an airtight container.

Step 5

Cookies can be stored in an airtight container however they're best eaten on the day it's baked.

Tips

A cookie scoop is a great kitchen gadget for ensuring even sized cookies

If you don't have a food processer use a stick blender to mash the beans, or mash with a fork - ensuring that they are well mashed. With an electric beater beat the softened butter, brown sugar and vanilla extract until creamy. Beat in the egg. Add the mashed beans and mix well. Add the remaining ingredients and mix well.