Tuesday, 25 April 2017

Recipe : Black Cacao Cookies

This recipe is inspired by some cookies Deliciously Ella made a while back with black beans, as I have never used pulses in my baking before I was inspired to take on such an unusual twist. The black beans when mixed with the coconut oil and cacao powder gave a Nutella like texture which was very unusual.

This recipe I adapted to fit my taste buds making the actual flavour of the biscuit more bitter and then adding cranberries to give them a natural sweetness. I love the texture of them, they are soft and chewy like many of my other oat biscuit recipes but the flavour is totally different.


(Makes  Cookies)

  • 1 Tin of Black Beans (400g)
  • 200g Porridge/Rolled Oats
  • 50g Self- Raising Flour
  • 4 Tablespoons of Maple Syrup
  • 2 Tablespoons of Coconut Oil
  • 2 Tablespoons of Cacao Powder
  • 150g of Cranberries 
  • 50g of Hazelnuts (optional) 

When making these for the first time I did some plain, some with only cranberries, some with only hazelnuts and a few with both cranberries and hazelnuts together. 

The plain ones and the ones with just hazelnuts alone were far too dull and lacked the sweetness of the one with the cranberries in. Therefore I insist you add plenty of juicy cranberries.

First of all, drain the beans and then rinse thoroughly with water and preheat your oven to 180C.
Then tip them into a blender along with maple syrup, coconut oil and cacao powder.
Blend until smooth, the texture should be similar to a chocolate spread.
Weigh out your oats and sift in the flour, mixing them together.
Next, scoop out other mixture from blender and mix into the dry ingredients. (Stir in your additional ingredients here)
Line a large baking tray with baking paper and with your hands, shape the cookie dough into cookies. (A thin circle shape)

Bake for twenty minutes, then leave to cool before enjoying.

They will roughly keep for around a week.


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