Swartboontjiekoekies (eiervry)

Dit Swartboontjiekoekies are simple, egg-free, dairy-free, gluten-free, and oil-free cookies with a delicious brownie texture and 4 grams of protein.

INHOUDSOPGAWE

+ Bekyk Meer- Bekyk Minder

Alhoewel die hele resep net hieronder is, moet jy nie al my wenke verder af misloop nie, insluitend bestanddeelruilings, my kookwenke en stap-vir-stap-foto's!

Swartboontjiekoekies

Dit Swartboontjiekoekies are simple, egg-free, dairy-free, and oil-free cookies with a delicious brownie texture and 4 grams of protein.

5 van 8 stemme

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Voorbereidingstyd: 10 minute mins

Kooktyd: 15 minute mins

Totale tyd: 25 minute mins

Kursus: Dessert

Kombuis: Amerikaanse

porsies: 8 koekies

kalorieë: 179.6 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

Vloeibare bestanddele

• ▢ 1 kan Swart bone - 15-ounce/425g can (drained over a sieve, rinsed (note 2)
• ▢ ½ koppie Esdoringstroop - (aantekening 2)
• ▢ ¼ koppie Grondboontjiebotter (Ongesoute) - (aantekening 3)
• ▢ ½ koppie Tuisgemaakte Hawermoutmeel - (aantekening 4)
• ▢ ¼ koppie Onversoete Kakaopoeier
• ▢ ½ teelepel Koeksoda
• ▢ ⅓ koppie Suiwelvrye Donker Sjokoladeskyfies - (aantekening 5)

instruksies

• Voorverhit die oond tot 350 ° F (180 ° C).
• Line a large baking sheet with parchment paper. Light oil with cooking oil spray. Set it aside.
• In a food processor, add the drained, rinsed, canned black beans, peanut butter, maple syrup, oat flour, cocoa powder, and baking soda.
• Blend on medium/high speed for 45 seconds or until it forms a consistent batter. I did stop the food processor a few times, scrape down the sides of the bowl with a rubber spatula, and repeat until evenly combined. You will still notice some pieces. The cookie dough won't be super smooth, and that is OK.
• Add chocolate chips, pulse 2-3 times to incorporate.
• Scoop out batter about 2 tablespoons per cookie and release on the baking sheet. It's sticky, that's normal.
• Leave an inch of space between each cookie, and press down the top a little using your lightly oiled fingers to prevent the dough from sticking to your fingers. The more you press the dryer they get, so keep a little height for a fudgy brownie texture.
• Bake for about 15-18 minutes at 350°F (180°C) until dry on top.
• Remove from the oven and cool down for 15 minutes on the baking sheet. This step is crucial to firm up the cookies.
• Press a few extra chocolate chips on top. They will melt as the cookies cool down.
• Cool down again on a cooling rack for 30 minutes.

Notes

Let 1: Other canned beans work, like chickpeas or kidney beans.

Let 2Of agavesiroop of klappernektar.

Let 3Of amandelbotter of sonneblomsaadbotter.

Let 4: If you use store-bought oat flour, you will need less, or the cookies will be dry. For almond flour, you will need more, or the cookies will be fragile.

Let 5: optional. You can also use chopped walnuts or pecans.

stoorBêre die koekies in die yskas in 'n lugdigte houer vir tot 4 dae.

OondmodusEk gebruik die waaier-geforseerde (konveksie) modus. As jy konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15 °C verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

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Voeding

Dien: 1koekie | kalorieë: 179.6kcal | koolhidrate: 26.1g | proteïen: 4.1g | vet: 7.5g | Versadigde vet: 3.3g | Meervoudig onversadigde vet: 1.3g | Mono -onversadigde vet: 2.4g | natrium: 114.8mg | kalium: 207.3mg | Vesel: 2.2g | suiker: 15.6g | Vitamien A: 0.8IU | Vitamien B12: 0.02mg | Vitamien C: 0.04mg | kalsium: 56.2mg | yster: 0.9mg | magnesium: 44.9mg | fosfor: 90.6mg | sink: 1mg

Bestanddele en vervangings

Jy benodig slegs 'n paar eenvoudige bestanddele om hierdie resep te maak. Hier is hoe om hulle te kies en te ruil.

• Swart bone – This is the star ingredient. It provides a dense, fudgy texture and a lot of fiber and protein without adding any bean flavor. You can also use other canned legumes, such as chickpeas or kidney beans.
• Esdoringstroop – This provides the perfect amount of sweetness and moisture to the cookies. Agave syrup or coconut nectar also works well in this recipe.
• Grondboontjiebotter – This acts as a binder and adds a rich flavor and creaminess to the cookie dough. Almond butter or sunflower seed butter are fine substitutions.
• Tuisgemaakte Hawermoutmeel – This is a fantastic gluten-free flour option that gives the cookies their structure. Using store-bought oat flour or almond flour will change the texture of the cookies, so it’s a good idea to explain how that will impact the final product.
• Onversoete Kakaopoeier – This gives the cookies their deep, chocolatey flavor and brownie-like appearance. You can use cacao powder if you prefer.
• Koeksoda – This is the leavening agent that helps the cookies rise slightly and achieve a lighter, softer texture.
• Suiwelvrye Donker Sjokoladeskyfies – These add pockets of melted chocolate for an extra gooey and rich chocolatey flavor. You can also use chopped walnuts or pecans for a different texture.

How to Make Black Bean Cookies

Hierdie koekies is super maklik om te maak. Hier is hoe in prente.

Carine se Bakwenke

Laat ek nog 'n paar wenke vir perfekte koekies deel.

• Skoon bestanddele – I always recommend using all-natural peanut butter and maple syrup to avoid unwanted processed ingredients, which can change the texture and flavor of your cookies.
• Maak jou eie hawermoutmeel – To make tuisgemaakte hawermeel, add rolled oats to a high-speed blender and blend until a fine flour forms. This is a great, affordable way to get the exact texture you need for this recipe.
• Avoid Dry Cookies – If you’re using store-bought oat flour, start with slightly less than the recipe calls for, as it’s often more finely ground. You can always add more a little at a time if the dough seems too wet.
• Don’t Over-Bake – The cookies may look a little underdone when you first take them out of the oven, but they will continue to firm up as they cool. This is the key to keeping that fudgy, brownie-like texture.
• Sticky Dough Solution – If the cookie dough is sticking to your hands when you’re forming the cookies, lightly oil your fingertips with cooking spray or a little coconut oil.
• Fudge Factor – The cookies won’t spread much, so you need to press them down yourself. If you want a denser, fudgier texture, press them down less. For a drier, more cake-like cookie, press them down more.

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