I have recently been making an effort to cut back on the bad stuff and partake of sweets with restraint. It’s been a great exercise in being conscious of how I am nourishing my body and the payoff has been tangible and well worth it.
I will always be a lover of sweets though, so giving them up entirely is out of the question. Everything in moderation.
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I was really pleased to find this cookie recipe in Melissa D’Arabian’s book Supermarket Healthy. I almost didn’t bother picking this cookbook up because when it comes to Food Network chefs, I have other favorites. To my surprise though, her book is an excellent resource if you want to eat healthy (even organic), on a budget. She gets you started with a smart list of basic pantry ingredients you should have in stock, and provides a ton of meals that are healthy and simple to execute. If you aren’t sure where to begin when it comes to making-over your eating habits, this is a good place to start.
These “Flourless Fudgy Dream Cookies” are super quick (10 minutes in a food processor) and taste wonderfully rich and chocolatey without being overly sweet. (For more advice on buying a great blender/food processor duo that won’t break the bank, read this)
My favorite part about them is that they are made with beans instead of flour! You would never know by tasting them. (I tested them on my bean-despising sister-in-law ????)
Her recipe calls for chickpeas. I successfully substituted canned fava beans, and I think just about any other white bean would work, or even black beans.
Melissa D'Arabian's Flourless Fudgy Dream Cookies
- 1 cup cooked chickpeas* (garbanzo beans) homemade or canned, rinsed
- 1/4 cup chocolate-hazelnut spread
- 1/3 cup almond butter
- 3 Tablespoons unsweetened cocoa powder
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/8 teaspoon almond extract (optional)
Adjust the oven rack to the upper-middle and lower-middle positions and preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Add the chickpeas and chocolate-hazelnut spread to a food processor and pulse until you get a smooth paste, ten to twelve 1-second pulses, stopping the food processor halfway through to scrape down the sides and bottom of the work bowl.
Add the almond butter, cocoa, sugar, baking powder, vanilla, salt, and almond extract (if using) and process until the mixture is smooth. (The dough will be very thick and sticky. If too dense for the food processor, turn the dough out onto a work surface and mix by hand until well combined.)
Divide the dough into tablespoon-sized balls, and place them 2 inches apart on the baking sheets. Press down the tops lightly**, then bake until the edges are firm but the centers are still soft to light pressure, about 10 minutes (mine took closer to 15). Rotate the pans top to bottom and front to back halfway through baking.
Remove the baking sheets from the oven and set them aside. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack until they are completely cooled.
*just about any other white bean will do here, and even black beans.
**I baked mine for 5 minutes and then pressed the tops down, which gave them a very crackly finish.
Makes about 18 cookies.
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