Thursday, May 7, 2015

Secretly Healthy Chocolate Brownie Cookies

Last month, Mrs. Kent responded to lots of persuasive letters, written by second graders, by making some additions to her already delicious lunch menu. Among these additions were some very special, delicious, and secretly healthy chocolate brownie cookies. This delightful treat was suggested by a persuasive letter from Haley Kaleita. Students have been demanding the recipe so here it is!

Secretly Healthy Chocolate Brownie Cookies
Adapted from

1 can no­ salt ­added black beans, rinsed well
2 Tbsp. milk
1.5 Tbsp. peanut butter/nut butter of choice
2 Tbsp. olive oil
(we  substituted 3.5 Tblsp Butter for the nut butter and olive oil)
3 Tbsp. flour  (Whole wheat or white whole wheat can be used)
¼ cup unsweetened cocoa powder
½ cup + 1 T. sugar (see note)
1 tsp. baking powder
1 tsp. vanilla extract
pinch of salt
⅓ cup dark chocolate chips, plus more for sprinkling on top

1. Preheat oven to 375 and line a large baking sheet with parchment paper.
2. Combine black beans, milk, nut butter, and olive oil (or butter)  in a food processor and process until smooth. 3. Add in flour, cocoa powder, sugar, baking powder, vanilla, salt, and continue processing until combined and mousse­ like.
4. Stir in ⅓ c. dark chocolate chips.
5. Spoon 16 dollops evenly spaced dollops of the batter onto the baking sheet and sprinkle with the extra chocolate chips.
6. Bake for 10 minutes.
7. Let cool slightly, then put on a baking rack until they are cooled completely.
8. ENJOY!!
Note: Store in the refrigerator due to the black beans!

*The sugar in this recipe can be reduced to about ⅓ c. if you prefer the cookies to be less sweet. 

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