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Gluten-Free Chocolate Cherry Chili Cookies
Gluten-Free Chocolate Cherry Chili Cookies

Wicked Gluten Free Chocolate Chili Cherry Cookies

As the summer winds down, we’re all still searching for the perfect taste of lingering lightness that is a warm-weather meal; and, of course a recipe that keeps us in line should we want to break out our bathing suits for one last swim is always welcome.

These cookies are moist, rich, fudgy and filling, with just a tickle of spice that is oh-so-unexpected and palette-warmingly welcomed.

Black beans are the secret ingredient. Although they may appear humble, black beans are loaded with a rare combination of both protein and fiber. Unheard of! A one-cup serving of black beans contains 14 grams of protein – the same amount as a 2 oz. serving of chicken or salmon. This explains why black beans are so incredibly good for your digestive tract. If that weren’t enough, the skin of black beans contains a high amount of phytonutrients. Talk about your underestimated legume.Protein, fiber, and powerful antioxidants – all wrapped up into a tasty little nugget that works in your dessert. I mean, does it get any better? I think not.

Gluten Free Chocolate Chili Cherry Cookies
Makes 9 cookies
1 ½ cups black beans (or one15 oz. can)
1/3 cup organic cocoa powder
¼ teaspoon sea salt, plus more for sprinkling
¼ teaspoon cayenne pepper
1/3 cup honey
2 tablespoons chia seeds
1 teaspoon vanilla extract
1/3 cup chopped dark chocolate (80% or higher)
¼ cup chopped dried cherries

Preheat oven to 375°F. Line a baking sheet with parchment paper. Mix chia seeds, honey, and vanilla in a bowl and set aside.

Place drained and well-rinsed beans, cocoa, salt and cayenne in a food processor and blend until well combined. Add honey and chia mixture and pulse to incorporate. The batter will be quite liquidy, but should still hold together. Remove blade from the food processor and add chopped chocolate and cherries. Fold to incorporate.

Spoon cookie batter onto lined baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking. Sprinkle with coarse sea salt (important!).

Bake for 15 minutes until the edges are browning. Cool and eat. Store in the fridge.

NOTE: If you love this receipe, you have to try Capt. Jan Robinson’s Ultimate Gluten-Free Chocolate Cake

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2 comments

  1. I love this recipe! Guilt-free treats.

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