Chocolate beetroot black bean cookies
These simple chocolate beetroot black bean cookies are free from refined sugar. They are great for lunch boxes and after school snacks.
Ingredients
- 240 g black beans drained and rinsed (1 standard 400g tin)
- 100 g oats
- 2 ripe bananas chopped
- 1 cooked beetroot chopped
- 8 dates* chopped
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon cacao powder or cocoa powder
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Line two baking trays with greaseproof paper.
- Place all the ingredients (tin of black beans, 100g oats, 2 ripe bananas, 1 chopped cooked beetroot, 8 chopped dates, 1 teaspoon baking powder, 1 teaspoon vanilla extract and 1 tablespoon cacao or cocoa powder) in a food processor.
- Pulse until well combined, pausing once or twice to scrape the sides down.
- Using two spoons (as it's quite a sticky mixture) place eight spoonfuls of the mixture on each baking tray, leaving a gap between them.
- Flatten with the back of a fork.
- Bake in the pre-heated oven for 15-18 minutes until set and slightly crispy on top.
- Remove from the oven and allow to cool slightly on a wire rack.
- Delicious warm or cold.
- Store for a day or two in an airtight container.
Notes
- *Medjool dates will work best in this recipe. If you are using another type of dried dates you may need to soak them in hot water for 20 minutes before proceeding with this recipe.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 70kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 32mgPotassium: 174mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 2mgCalcium: 26mgIron: 1mg
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