|Black bean chocolate cookies|
If you're looking for a reason to join us when we do it all again next year, how about this: Mr. Ninj has already lost nine pounds and I've lost seven by following the simple DJ rules and nothing else: not drinking alcohol, trying to exercise just a little bit (I haven't had much success with this, as I pulled a muscle in my back while shoveling snow, dammit) and eating what you read about right here.
I have a huge savory tooth, but, when I deny it for too long, my sweet tooth kicks in. That's what happened this week. The post I originally planned to write today was about something with kale and squash but yesterday I just couldn't take it anymore: I needed some cookies.
However, being committed to Detox January, I compromised by searching out a recipe for "healthy" cookies (OK, really, just cookies not loaded with butter or bacon, but that makes them technically healthy in my book).
And, since you know I especially like a stealthy recipe, you can understand why I gravitated toward this one: cookies made with black beans. And no butter (or bacon, sadly). And whole wheat flour.
Keep reading: they are not only not nasty but also wicked good. Really.
(I can see you rolling your eyes, you know.)
The pureed beans, mixed with a little olive oil and peanut butter, make the kind of smooth, creamy base that you normally would get from creaming butter. It's genius, really. And, in the final product, you can't taste the beans, just the chocolatey goodness. If you've ever made chocolate zucchini or chocolate beet cake, you know what I mean.
Look, I'm giving you permission to eat chocolate cookies during Detox January: what more could you possibly want?
If you've joined us this year for our detox, I'd love to hear from you in the comments below.
Black Bean Chocolate Cookies (adapted from A Couple Cooks and Eliza's Edibles)
Note: It's a good idea to store these cookies in the fridge rather than at room temperature -- unless you eat them all at once!
1/4 cup unsweetened cocoa powder3 tablespoons whole wheat flour
1/2 cup sugar (you can substitute honey or agave syrup if you prefer)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 15-ounce can black beans, rinsed and drained
2 tablespoons skim milk
2 tablespoons creamy peanut butter
2 tablespoons olive oil
1 teaspoon vanilla
1/4 cup dark chocolate chips
Preheat oven to 375 degrees.
In a bowl, whisk together the cocoa powder, flour, sugar, baking powder, cinnamon, and salt; set aside.
In a food processor, combine the beans, milk, peanut butter, olive oil and vanilla and process until smooth. Working in small batches, add the dry mixture to the food processor and process until fully incorporated (it will resemble mousse). Fold in the chocolate chips (do not process).
Drop heaping soup spoonfuls onto a prepared baking sheet (you should end up with 16 large mounds). If you like, sprinkle a couple of extra chips onto each cookie mound. Bake for about 12-15 minutes (the cookies will still be a bit soft). Cool the cookies on the pan for a few minutes and then move them to a wire rack to cool completely.