Decadent Plant-Based Mexican Hot Chocolate Cookies
If grey weather outside is getting you down, make a batch of these cookies to infuse your day with cheer. The cookies have a deep, mocha flavor with a hint of spice just like traditional Mexican hot chocolate, a beverage originally prepared by the Maya and Aztec people. Better still, these decadent treats rely on a superfood as their base ingredient and deliver a rare combination of both protein and fiber.
Black Beans—A Secret Superfood
You’re not likely to see breathless news coverage of the health benefits of black beans, but one cup of these humble legumes contains 14 grams of protein and 15 grams of fiber! This means that eating black beans benefits your digestive tract … balances your blood sugar … and improves your cardiovascular health. And because they contain high concentrations of a kind of phytonutrient called anthocyanins that are powerful antioxidants, black beans decrease your risk of cancer and other diseases linked to free radical proliferation.
Innovative plant-based bakers discovered that black beans can be used to make a variety of delicious desserts, including these cookies!
Choosing the Right Ingredients Matters
A quick note on one the ingredients for this recipe. If you’ve never used Maldon sea salt before, prepare to be enchanted. This type of salt has a distinctly flaky texture and fresh taste that compliments any dish it’s added to—including sweet ones! It’s a bit pricier than other kinds of salt, but trust us, it’s worth it.
To make these cookies, you will need the following ingredients…
- 1/3 cup agave
- 2 tablespoons chia seeds
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- One 15 oz. can of black bean
- 2 tablespoons of coconut oil
- 1/3 cup organic cocoa powder
- ½ teaspoon cinnamon
- 1/4 teaspoon Maldon sea salt (plus more for sprinkling)
- 1/4 teaspoon cayenne pepper
- ¼ teaspoon finely ground coffee
- ¼ teaspoon cardamom
- 1/3 cup chopped dark chocolate (80% or higher).
How to Make Vegan Mexican Hot Chocolate Cookies
- Begin by preheating your oven to 375°F and lining a baking sheet with parchment paper.
- Next, mix the chia seeds, agave, and vanilla and almond extracts in a bowl and let rest.
- Drain and rinse the beans, then place them in a food processor with the coconut oil, cocoa, cinnamon, salt, cayenne, coffee, and cardamom and blend until well-combined.
- Add agave and chia mixture and pulse to intermingle. At this point, the batter will become quite runny. Don’t worry – this is the texture you’re shooting for!
- Remove blade from the food processor, and fold in the chopped chocolate.
- Dollop the batter onto the lined baking sheet, then use the back of the spoon to gently flatten the cookies, as they will not spread while backing. You should end up with nine 3” cookies.
- Sprinkle cookies with Maldon sea salt. Don’t skip this step! The coarse crystals adds a delightful pop of salt and hint of crunch to the finished cookies.
- Bake for 15 minutes. When done, you should be able to easily lift the cookies from the sheet with the edge of a spatula. They should be soft, but hold their shape.
- Cool and eat. If you don’t devour every last cookie immediately, store in the refrigerator to preserve freshness.