I always find that around this time there are treats lurking at every corner, cookies and cakes, squares and pies. It’s like all of a sudden everyone wants to get diabetes and they want you to come along for the ride. So being the health nut that I am, I “try” to make my go to dessert options with a cow crumbs twist; gluten free, dairy free, refined sugar free but still delicious.
But keeping things healthy AND delicious takes you having to walk a fine line between delicious and ewwwwwww, and for some reason I can’t seem to wrap my brain around sweets made with beans, and believe me I’ve tried. Sadly all of my attempts have been epic fails, and if i’n being honest they kind of makes me want to…
So I ask you this… Is it wrong that I want to leave beans where they belong, which is out of my brownies???
There was a time though, not too long ago where even I jumped on the bean brownie bandwagon. I was on a pretty cruel detox, sugar obviously being a big no no, and this was around Christmas so all I wanted to eat was baked goods like Nanaimo bars and short bread cookies covered in icing and cherries. BRING ON THE SUGAR PLUM FAIRIES!!!
But my stupid fairies were doing pirouettes with broccoli, kale and adezuki beans.
So there I was, feeling sorry for myself thinking; there has to be a way for me to make something sweet without cheating on my detox? Enter the black bean brownie, and because Christmas is all about giving and sharing I thought I’ll make two trays and hand deliver one of them to a good friend of mine. So off I went, brownies wrapped in a bright red bow, Christmas cheer here I come.
Only problem was that I didn’t try the brownies before I delivered them (rookie mistake) but in my defence these brownies actually smelt like they were going to be super delicious.
I walked in the door after my good deed delivery and my entire family was sitting in our living room, each of them with a brownie in front of them, only their plates weren’t empty. Each brownie had just one bite missing and all of them had this look of confusion and disgust on their face. Then came the one thing no chef/baker/cook wants to hear:
Ummmmmm what was in that???
So this year if you’re going to make someone an edible gift maybe skip the beans and make some of my chewy chocolate gingerbread cookies instead. I promise all the plates will be licked clean, and Santa will NOT put you on his naughty list.
Chewy Chocolate Gingerbread Cookies
1 tbsp. flaxseeds ground + 2.5 tbsp. water
1/4 cup maple syrup
1/4 cup almond butter
4 tbsp molasses
1/4 cup coconut oil melted
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
1 1/2 cup AP GF flour
1/3 cup dark chocolate
Measurement 2 tbsp per cookie
Makes 16 cookies
Preheat your oven to 350 and line two baking sheets with parchment paper.
First up lets get your flax egg going cause that will need to sit for a minute or two, in a small bowl mix your ground flax and water and set aside.
In a large bowl combine all of your wet ingredients along with your spices and mix well. In another bowl mix up your dry ingredients and your dark chocolate. Once your flax egg starts to get thick mix that into your wet ingredients and then combine the two bowls together.
Now I’m not going to lie this cookie dough is like a booby trap for your hands, just when you thought things could not get stickier I have found a way, so the less you touch it the better. It’s kind of like a science experiment because it stuck to my hands but oddly enough slide right off of my measuring spoon… Oh science.
I found it helped when I put the dough into the freezer for about 10 minutes before trying to shape the cookies.
So once out of the freezer measure out 2 tbsp of dough for each cookie and press down ever so slightly, I split them evenly between 2 sheets because they will spread out a bit.
Bake for 10 – 12 minutes and allow to cool completely.
Chewy, delicious and bean free, the way a cookie should be.