As much as I hate that word, it describes these cookies to a T.
The other day I listened to a podcast all about Fiber (Podcast: The Skinny Confidential – The F-Factor Diet) and since then I have been trying to eat more foods that carry a higher content. But when people think of fiber they think of broccoli, spinach or some other food many may consider bland.
Today when I was thinking of fiber (I know I am weird and have had fiber on my mind daily) I thought of cookies.
Cookies with fiber? Hell Yeah.
I have a major sweet tooth and cookies are usually my go to when I need a fix (#balance). Instead of reaching for the sugar filled cookies, I opted for a protein and fiber packed alternative. My best estimate is each cookie having at least 3-4 grams of fiber in them, and if I can get my fiber intake from a cookie or two than you can count me in!
The black beans sound crazy I know, but didn’t you see the first word I started this post with? They give the cookies a crazy soft consistency + they were so chocolaty and gooey. I may have had more than three in a sitting if we are being completely honest.
This was my first time ever baking with black beans and it will not be my last, because hot dayum these are legit.
- 1 (15 oz.) can of black beans
- 1/2 cup of honey
- 1/2 cup of cacao powder
- 1 tsp of vanilla
- 1/2 cup of cacao chocolate chips
- 2 tbs. of almond milk
- 3 tbsp. of whole wheat flour
- 2 tbsp. of coconut oil
- 2 tbsp of peanut butter
- dash of cinnamon
- Preheat oven to 375 degrees
- Rinse and drain the black beans
- Combine all ingredients in a food process (except the chocolate chips)
- Mix in the chocolate chips
- Get sheet pan ready with tin foil and cooking spray
- Spoon mixture onto foil (about 2 tbsp worth each cookie)
- Cook for 9-10 minutes
*Since these are made with black beans, you will want to store leftovers in the fridge
HAPPY FIBER FILLED EATINGS!