Thank you for all of your sweet thoughts and kind words yesterday. Moose is doing very well! His swelling has gone down dramatically and after I posted yesterday, the vet actually called me back after having talked to a dental specialist who said a little swelling was absolutely normal especially on bigger dogs, so I didn’t need to bring him back in yesterday after all. They told me to keep an eye on the swelling for the next 2-3 days and if it doesn’t go down, then we would have a problem, but otherwise it’s totally normal. And since it’s gone down I am not worried at all!
He did some doggy modeling for me yesterday…
Gah! Love him. While we were outside yesterday I wandered over to our garden and spotted one beautiful little flower peaking on its own. It was absolutely gorgeous. Unfortunately, the wind was so intense that by the evening it was completely ruined, but at least I got to enjoy it for a short amount of time.
The temperatures crept to about 98°F yesterday, but since the air was so dry and there was quite a bit of wind, it didn’t feel very hot. So instead of thinking about making ice cream, or popsicles, or chomping on some watermelon, I thought it would be fun to bake up some cookies. Totally not normal I realize. The heat wasn’t going to stop me from my chocolate craving.
I got my inspiration for this cookie recipe from acouplecooks.com. Naturally, I steered towards a healthier cookie, and I knew I wanted to make it gluten-free too.
There is a secret ingredient in these cookies that might surprise you but you will be surprised to find out that you can’t taste it at all and it also packs in some protein and fiber into this decadent dark chocolate cookie and makes for one heck of a soft and fudgy cookie.
Have you guessed the secret ingredient yet? If you guessed black beans you would be absolutely correct. Don’t wrinkle your nose until you try them! I’m telling you–you can’t taste the beans at all and it does wonders for the texture of the cookie and when combined with the cocoa powder, gives these cookies a deep dark chocolate flavor.
I know you’re intrigued. Here is what I came up with!
|Fudgy Dark Chocolate Cookies (Gluten-Free)|| |
- 15 ounce can black beans, rinsed and drained (or about 2 cups cooked from dried)
- 1½ Tbsp coconut oil, melted
- ¼ cup applesauce
- 1 egg
- ½ cup honey
- ¾ tsp vanilla extract
- 5 Tbsp unsweetened cocoa powder
- ¼ cup coconut flour
- 1 tsp baking soda
- ¾ tsp salt
- ½ cup mini chocolate chips or more (I used Enjoy Life dairy-free, soy-free)
- Preheat oven to 375 degrees F. Line a baking pan with a non-stick mat, parchment paper, or non-stick cooking spray. Set aside.
- In food processor puree the beans along with the oil, applesauce, egg, honey, and vanilla. Puree until smooth.
- Add cocoa powder, flour, baking soda, and salt into wet mixture; blend to combine. The consistency will resemble brownie batter.
- Remove blade from food processor and stir in chocolate chips.
- Drop spoonfuls of dough onto prepared pan. Bake for 10 minutes. Let sit for five minutes before transferring to wire rack to cool. Store in the refrigerator or freezer. Enjoy!
What are you waiting for? Get baking!
Question of the day: Have you ever baked any sweet treats with beans or any other wacky ingredients? What did you think?