Red kidney beans chocolate cookies
This time I am sharing my recipe for flourless, easy and delicious red kidney beans chocolate cookies. They are ready in no time and they are gluten-free and vegetarian as well.
I came up with this recipe out of desperation and an urgent desire to put a chocolate cookie in my mouth. Because chocolate cookie makes everything better - always!
I know that the idea of red kidney beans cookie may sound weird but trust me it is not. You really can not taste red kidney beans to be honest. In fact, red kidney beans create this soft, fudgy, I would even say brownie-like texture. It is wonderful.
How to make red kidney beans chocolate cookies
These is no big science here to be honest. You just start with melting the chocolate ( just the chocolate, leave out the chocolate chips). Let the chocolate to cool down before adding to the rest of the ingredients.
Preheat your oven to 160C fan. Add red kidney beans ( just beans, no water), a banana, baking powder, egg, salt, butter, cocoa powder and melted chocolate into a food processor. Pulse until you get a unified paste. Then stir in chocolate chips. The paste will be quite sticky.
Then prepare baking sheets, lined with baking paper. Divide the mixture into 12 portions. You can use a cookie scoop or a spoon and your fingers if necessary. Please cookie dough portions on the prepared baking sheets. Make sure you leave space between each portion as cookies will spread. Bake for about 12-15 minutes. And just like that, these wonderful cookies are ready.
What do the red kidney beans chocolate cookies taste like?
These cookies taste divine. If you are a chocoholic, you need to make them. They are very rich and fudgy and you can not taste red kidney beans at all. These cookies actually taste like brownie! They melt-in-your-mouth and are very satisfying to eat.
How to store red kidney beans chocolate cookies
You can store these cookies in an air-tight container in the fridge for up to a week. You can also freeze them for up to 3 months.
Red kidney beans chocolate cookies are my to go recipe if I am desperate for a cookie or if I crave a kind of a 'healthy' (chocolate) snack. I can not say that these cookies are healthy but they are definitely a better option than the store-bought one. I love eating these fudgy cookies for breakfast or as a snack.
If you are looking for more gluten-free cookie recipes I can recommend you the following:
Gluten-free almond and chocolate meringue cookies
Hazelnuts chocolate espresso cookies
Chestnut shortbread with chocolate whisky glaze
Click this link if you want to see the best recipes for gluten-free cookies
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Nearly healthy, fudgy and flourless red kidney beans chocolate cookies. These cookies are gluten-free and ready in under 40 minutes.
- 1 can red kidney beans (400 g tin, just beans , no water)
- 1 banana (medium, ripe, peeled)
- 40 g cocoa powder
- 70 g butter (unsalted, room temperature)
- 100 g milk chocolate (melted)
- 1 tsp baking powder
- 1 egg (large)
- 100 g chocolate chips (optional, I used milk chocolate chips)
- 1/4 tsp salt (table)
Prepare 2 large baking sheets lined with baking paper, set aside.
Preheat your oven to 160°C fan (320F).
Melt chocolate and set it aside for about 5 minutes to cool down. Do not add hot chocolate to the mix, it will scramble an egg.
Add all the ingredients into a food processor (except chocolate chips) and pulse until you get a smooth paste.
Stir in chocolate chips.
Using an ice cream scoop or a spoon, divide the mixture into 12 portions and arrange it on baking sheets. The mixture will be quite sticky, so just use your fingers to help with getting cookie dough portions on the sheets. Please leave space between each cookie as the cookies will spread.
Bake for about 12-15 min until cookies are cracked on top.
When cookies are ready, let them cool down for about 10 min and then gently transfer cookies on a cooling rack and let them cool down completely. Please notice that cookies are very fragile when hot and can break if you try to move them.