Oct 242012
 
 October 24, 2012  Posted by on October 24, 2012 Desserts, Gluten Free, Snacks, Vegan, Vegetarian  Add comments

Pinit

Does it mean I’m getting old when I haven’t even thought about Halloween except for what kind of treat I’ll make for the blog?

I used to have a costume picked out, a multitude of parties to choose from, plans, excitement. Hmmm, I think I’m either just too busy, or maybe, subconsciously I just don’t care about Halloween anymore and my mind is already focusing on Christmas…? (eeeeee, Christmas!!!!!!!)

Yup. I must be getting old… Sigh. At least I can reminisce on the year I dressed up as a Ninja Turtle, right?! That was the BEST.

Well, seeing as Halloween is only one week away – I thought I would put this recipe out early so it can be made before the date or for the date!

This recipe might remind you of another one I put out back in August… my Raspberry Goat Cheese Swirl Brownies!

Why? Well because they have the same secret “you-put-what-in-these?!” ingredient! Black beans! Yes, black beans, and just like the brownies, you’d never guess!

These chewy, chocolaty, rich, dark cookies are full of fiber and gluten-free! They contain no refined sugars (I used organic coconut sugar instead -a low glycemic, slow releasing sugar), no flours, are low in fat – and come in at less than 100 calories a pop!

If you choose to go without the sundrop decorations, they are less than 85 calories each! :)

Not bad for such a tasty, indulgent tasting treat!

Pinit

These little Sunspire Sundrops, I used for the orange decorations, I picked up from Planet Organic.

I love these little chocolates because they are made with all natural ingredients – and do not contain any artificial flavors, glucose, refined sugar, modified cornstarch, or other unpronounceable ingredients like another very similar candy we will keep nameless. ;)

Easy to whip up and fun to make together with the kids. These cookies are a great, healthy, no-lack-of-flavor, Halloween treat that you can happily send to school with the kids or bring to a party!

 These cookies are also very versatile. They could easily be amped up by adding chia seeds or oats, raspberries, a peanut butter swirl, coconut, you name it! I love to encourage others to be creative with their cooking/baking. Experiment with healthy ingredients in the kitchen, you never know what you might come up with!

Enjoy!

4.4 from 5 reviews
Soft & Chewy Chocolate Halloween Cookies
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1.5 cups cooked black beans
  • 2 tbsp coconut oil
  • 2 tbsp almond or peanut butter (sugar free varieties)
  • ¼ cup unsweetened almond milk
  • ½ cup organic coconut sugar (or other unrefined sugar)
  • ¼ cup unsweetened cacao powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 60 orange organic chocolate Sundrops* (optional, but accounted for in calories)
Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse the beans thoroughly and drain.
  3. Add beans to a food processor together with oil, nut butter and almond milk.
  4. Blend until smooth.
  5. Sift together coconut sugar, cacao powder, baking powder and salt and add to the bean mixture. Blend again until all is combined.
  6. Line a baking sheet with parchment paper or lightly grease a baking sheet (I ran out of parchment paper!) and spoon 12 evenly distributed dollops of batter.
  7. The cookies may need some help shaping into rounds, so just smooth them out with a spoon.
  8. Bake 20 minutes. The cookies will still be soft when you take them out of the oven, so while they are still hot and soft, place sundrops in the tops, gently pushing them down into the soft cookie.
  9. Set a side for a few minutes to harden before transferring to a rack to cool completely.
  10. Enjoy!
Notes
Sundrops can usually be found at most organic grocery stores, or in the bulk section at your regular grocery store.

Christal

Nutritionist in the Kitch

  30 Responses to “Soft & Chewy Chocolate Halloween Cookies”

  1.  

    Are they suppose to be brownie consistency? Thats how mine turned out
    :/

  2.  

    Can these be made with brown sugar? I had to use white sugar and milk. I used Unreal chocolate coated candy. These were quite good! They were really thin though.

  3.  

    We just made these- and the kids loved them. They crumbled a lot though, they were so delicate that they kept breaking apart in our hands. Do you have any advice? We’d love to try making these again.

    •  

      Hey Theresa! They may have needed a bit longer in your oven to keep them together, and you also have to make sure they cool completely before digging in! I had a few crumbly ones in my batch too, but I dug in while they were still a bit warm! :)

  4.  

    [...] adapted slightly from Nutritionist in the Kitch [...]

  5.  

    Hi great blog :) Could you use black eyed beans in this recipe instead?

  6.  

    Hi, can these be made with Borlotti beans? It’s all I have in my cupboard currently and I cannot be bothered to head out for different beans… lazy!!! Thanks!

    •  

      I haven’t tried it but I am going to say yes! I have seen cookies made with chickpeas, black beans, and white beans, so I am going to assume the Borlotti beans would work too!

      •  

        The borlotti beans totally worked! They were sweet, luscious and rather dreamy! The batter was kinda liquidy so I added about 1 tablespoon of coconut flour and oh WOW!!! My husband is only grumpy that I didn’t double the batch! I won’t be making that mistake again.
        Oh and they do freeze really well. It’s a scorcher of a summer down here in Australia so the freezer is the best place to keep ‘em!

        •  

          Great idea with the coconut flour Kylie! I will have to give that a try the next time I make them! Thank you so much for the feedback! :)

  7.  

    Can these be frozen?

  8.  

    [...] adapted from the lovely Christal of nutritionistinthekitch, one of my favorite [...]

  9.  

    I made it from canned beans, and it was too soft, but we ate it with spoons :D I used plain vegetabel oil and brown sugar, maybe this was also to liquidy, but I really loved it, I’m gonna try it again tommorow. Amazing recipe! Thanks! :)

    •  

      It could have been because you used vegetable oil – coconut oil is solid at room temperature so it would firm up the cookies more! Maybe next attempt try melted butter instead! :)

      •  

        Thanks Christal!

        The main problem was, that last time I baked it from canned beans and I did not dripped them enough.
        For the second attempt, it was amazing :) I’m gonna try it with coconut oil also, but now with the dripped beans it worked oit fine, even with vegetable oil :)
        Thanks again! I love this very much! :)

  10.  

    Yummy, I have cravings already!

  11.  

    So cute! What a great idea for Halloween!

  12.  

    hi christal , in russia hard to find coconut oil what is the proper replacement!

  13.  

    Hey Christal, can I use soy milk instead of the almond milk?
    These look AMAZING!!! Thanks! :)

 Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: