Yum! My husband is always lovingly calling me cookie, talking about cookies but when it comes down to me making cookies, he won’t really stand for the traditional cookie recipe. Mostly, the large amounts of butter and sugar that make him feel “dirty” when he eats more than 2 at a time. This double chocolate chip bean cookie recipe is so delicious and is packed with nutritious ingredients that is almost more dangerous because you almost feel like you can eat them for dinner.
Dessert for dinner?
Desserts almost so healthy you can have them for dinner.
In fact, lately we have been having dessert for dinner. Over the holiday season (Thanksgiving, Christmas and New Years 2020) this was our schedule: Later than normal healthy standard egg breakfast, mid-day green smoothie, “early” large holiday dinner at around 2pm or so. And then generous helping of our alternative, or “healthy” desserts. On Thanksgiving I made an apple pie with coconut oil crust and and maple syrup apple filling. Christmas Eve, this double chocolate chip bean cookie recipe, Christmas Day we made a blackberry and apple bar/crumble with a oat/yogurt crust and a oat cinnamon crumble on top. And for New Years, another bean experiment, a twist on my beet brownies meets this double chocolate chip recipe — double chocolate beet bean brownies. YUM! Can we repeat the holidays please!
Just kidding, as I write this is it New Year’s day morning 2021!! FINALLY! Sipping my cup of decaf coffee I am trying to focus on forgetting about the holiday sugar rush where I used an entire jug of organic maple syrup within approx one month and those 3 desserts. But hey!!! Maple syrup has trace minerals and its delicious!
Really though, my holiday dessert recipes we all on the “less sweet side” and if I felt like the batter still wasn’t sweet enough, I added drops of stevia. Which I’m sure helped sweeten them up more.
Anyways! These bean cookies are great for breakfast, lunch, dinner and dessert as long as you remember that as healthy as they are they still have a fair amount of sugar. Moderation (my arch-nemesis) is the key to feeling great about eating these. I started modeling this recipe on several existing bean cookie recipes, none of which included all the ingredients I wanted but this recipe by clean cuisine was the closest…
Double Chocolate Chip Bean Banana Cookies
- 1⅓ cup pure maple syrup
- 2 medium or large eggs
- 2 15.5 oz cans garbanzo beans rinsed well
- 2 medium bananas
- 1½ cups coconut oil refined or virgin
- 2 tsp pure vanilla extract
- 2 cups instant oats
- 1½ cups white flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4 cup cacao powder
- 1/2 cup macadamia nuts chopped
- 1 ½ cups chocolate chips
- In a high speed blender pulse wet ingredients until smooth
- In a large bowl, mix wet ingredients
- Add wet ingredients to dry ingredients and mix well
- Add in optional nuts and chocolate chips
- For ease in baking drop by the spoonful on parchment paper lined baking sheets, about 12 on each sheet
- Bake in preheated oven set to 350°F for 15-20 minutes until bottoms are starting to harden