Svarte bønnekjeks (uten egg)

Disse Svarte bønnekjeks 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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Svarte bønnekjeks

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

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Prep Tid: 10 minutter min

Cook Tid: 15 minutter min

Total tid: 25 minutter min

Rett: Dessert

Opprinnelse: amerikansk

porsjoner: 8 cookies

Kalorier: 179.6 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

1x2x3x

Ingredienser

US Customary - Metric

Flytende ingredienser

• ▢ 1 kan Svarte bønner - 15-ounce/425g can (drained over a sieve, rinsed (note 2)
• ▢ ½ cup Lønnesirup - (merknad 2)
• ▢ ¼ cup Peanøttsmør (usaltet) - (merknad 3)
• ▢ ½ cup Hjemmelaget havremel - (merknad 4)
• ▢ ¼ cup Usøtet kakaopulver
• ▢ ½ teskje Natron
• ▢ ⅓ cup Melkefrie mørke sjokoladebiter - (merknad 5)

Instruksjoner

• Forvarm ovnen til 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.

Merknader

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

Merknader 2Eller agavesirup eller kokosnektar.

Merknader 3: Or almond butter or sunflower seed butter.

Merknader 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.

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

OppbevaringOppbevar kakene i kjøleskapet i en lufttett beholder i opptil 4 dager.

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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Ernæring

Visning: 1cookie | Kalorier: 179.6kcal | karbohydrater: 26.1g | Protein: 4.1g | Fett: 7.5g | Mettet fett: 3.3g | Flerumettet fett: 1.3g | Enumettet fett: 2.4g | Natrium: 114.8mg | kalium: 207.3mg | Fiber: 2.2g | Sukker: 15.6g | A-vitamin: 0.8IU | Vitamin B12: 0.02pg | Vitamin C: 0.04mg | Kalsium: 56.2mg | Stryke: 0.9mg | Magnesium: 44.9mg | Fosfor: 90.6mg | Sink: 1mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Svarte bønner – 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.
• Lønnesirup – This provides the perfect amount of sweetness and moisture to the cookies. Agave syrup or coconut nectar also works well in this recipe.
• Peanøtt smør – 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.
• Hjemmelaget havremel – 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.
• Usøtet kakaopulver – This gives the cookies their deep, chocolatey flavor and brownie-like appearance. You can use cacao powder if you prefer.
• Natron – This is the leavening agent that helps the cookies rise slightly and achieve a lighter, softer texture.
• Melkefrie mørke sjokoladebiter – 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

Disse kjeksene er superenkle å piske opp. Slik gjør du det på bilder.

Carines baketips

La meg dele noen flere tips til perfekte kaker.

• Rene ingredienser – 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.
• Lag ditt eget havremel – To make hjemmelaget havremel, 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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