Galletas de frijoles negros (sin huevo)

Estos Black Bean Cookies are simple, egg-free, dairy-free, gluten-free, and oil-free cookies with a delicious brownie texture and 4 grams of protein.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Black Bean Cookies

Estos Black Bean Cookies are simple, egg-free, dairy-free, and oil-free cookies with a delicious brownie texture and 4 grams of protein.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 15 minutos minutos

Tiempo Total: 25 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 8 galletas

Calorías: 179.6 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

Ingredientes líquidos

• ▢ 1 puede Frijoles negros - 15-ounce/425g can (drained over a sieve, rinsed (note 2)
• ▢ ½ taza de Jarabe de arce - (nota 2)
• ▢ ¼ taza de Mantequilla de cacahuete (sin sal) - (nota 3)
• ▢ ½ taza de Harina de avena casera - (nota 4)
• ▢ ¼ taza de Cacao en polvo sin azúcar
• ▢ ½ cucharadita de Bicarbonato de sodio
• ▢ ⅓ taza de Pepitas de chocolate negro sin lácteos - (nota 5)

Instrucciones para la impresión en alta definición

• Precalentar el horno a 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.

Notas

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

notas 2: O jarabe de agave o néctar de coco.

notas 3: Or almond butter or sunflower seed butter.

notas 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.

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

Almacenaje: Store the cookies in the fridge in an airtight container for up to 4 days.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1galleta | Calorías: 179.6kcal | Carbohidratos: 26.1g | Proteína: 4.1g | Grasa: 7.5g | Grasa saturada: 3.3g | Grasa poli-insaturada: 1.3g | Grasa monosaturada: 2.4g | Sodio: 114.8mg | Potasio: 207.3mg | Fibra: 2.2g | Azúcar: 15.6g | Vitamina A: 0.8IU | Vitamina B12: 0.02pg | Vitamina C: 0.04mg | Calcio: 56.2mg | Hierro: 0.9mg | Magnesio: 44.9mg | Fósforo 90.6mg | Zinc: 1mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Frijoles negros – 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.
• Jarabe de arce – This provides the perfect amount of sweetness and moisture to the cookies. Agave syrup or coconut nectar also works well in this recipe.
• Mantequilla de maní – 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.
• Harina de avena casera – 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.
• Cacao en polvo sin azúcar – This gives the cookies their deep, chocolatey flavor and brownie-like appearance. You can use cacao powder if you prefer.
• Bicarbonato de sodio – This is the leavening agent that helps the cookies rise slightly and achieve a lighter, softer texture.
• Pepitas de chocolate negro sin lácteos – 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

These cookies are super easy to whip up. Here’s how in pictures.

Consejos de repostería de Carine

Let me share a few more tips for a perfect cookies.

• Ingredientes limpios – 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.
• Make Your Own Oat Flour – To make harina de avena casera, 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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