Double Chocolate Chunk Cookies – Nutritious never tasted so good!

by Rena Rubin-Hines, CNP

Let’s face it, no matter how health conscious you may be, once in a while you just want a cookie. Fortunately, when those cookie cravings strike, there’s no need to indulge in the unhealthy varieties, packed with refined carbohydrates, sugar and rancid fats. Instead, why not whip up a batch of these delicious, chewy, chocolaty cookies that are actually good for you?

 

Although you’d never know it when you taste them, the secret to these moist, delicious and nutrient-packed cookies is … black beans. That’s right, beans. But beans that taste like cookies. Let’s just keep it our little secret!

 

These cookies are…

 

- high in fibre – both black beans and flax seeds are great sources - high in protein – black beans are packed with protein! - high in good fats – medium chain triglycerides from coconut oil and omega 3 fatty acids from flax seeds - high in anthocyanins, the same compound that gives blueberries and açai berries their antioxidants - high in vitamins and minerals – folic acid, manganese, molybdenum, mangesium, phosphorus, B1, B6 and iron - great for heart health, digestion, energy and cancer prevention - gluten-free - dairy-free - egg-free - nut-free - 100% vegan - 100% organic (if you use organic ingredients) - 100% delicious! - Quick and easy to make!

 

So let’s get started!

 

Double Chocolate Chunk Cookies

Ingredients:

 

1/3 to 1/2 cup  brown rice  syrup or honey, depending on how sweet you want your cookies 2 tbsps. freshly ground  flax seeds 1 tsp. pure vanilla extract 1 can of black beans, rinsed and drained, or 1 ½ cups of well cooked, rinsed, drained black beans 2 tbsps. virgin coconut oil 1/3 cup raw cacao powder 1/4 tsp. coarse sea salt, and more for sprinkling 1/3 to 1/2 cup chopped dark chocolate (70% or higher)

 

Directions

 

1. Preheat oven to 375°F. Line a baking sheet with parchment paper (for easy clean-up!)

2. In a small bowl, combine flax seeds, brown rice syrup or honey and vanilla. Set aside. The mucilage in the flax seeds will become gelatinous to take the place of an egg.

3. Meanwhile, combine beans, coconut oil, cocoa and salt in a food processor or Vitamix.

4. Add flax and syrup mixture and process until well blended and no lumps remain.

5. At this point, either transfer the batter to a mixing bowl and add the chocolate chunks, or to keep clean-up to a minimum, remove the blade from the food processor and mix the chopped chocolate in right in the food processor bowl.

6. Using a tablespoon, drop the batter on your baking sheet. If your batter came out quite thick, you may want to flatten the tops of your cookies slightly with the back of the spoon, since they won’t spread like cookies made with butter.

7. Sprinkle with coarse sea salt to really bring out the flavours.

8. Bake for about 15 minutes until the edges start to brown.

 

Cool (if you can wait) and enjoy! Store in the fridge.

 

Rena Rubin-Hines is a Certified Nutritional Practitioner specializing in women’s health issues. Rena’s philosophy is if we eat better, we feel better and we look better. With a no-nonsense approach to health and nutrition, Rena offers straight answers, practical advice and effective solutions to a wide range of women’s health issues including weight loss, anti-aging, digestive health, as well as prevention and treatment of a variety of health conditions. Rena is dedicated to helping women live healthier lives, naturally.

Find out more at renarubinhines.com.