I almost died the day these black bean cookies were being made and photographed for the blog.
Not really, but kind of.
It has been in the upper 80s in Tucson for the past week or so, thus, I’ve been taking advantage of the warmth and laying out trying to get some color back into my winter white skin.
On Saturday afternoon, I was doing just that….doors were open, kids were going in and out busying themselves with riding their princess cars, when I hear the oven beep for the baked cookies.
Upon running into the house in my skivvies, my oldest daughter starts crying out in terror and pointing at the ceiling. I then look up and see one of the biggest, scariest-looking wasps I’ve ever laid eyes on.
I am TERRIFIED of stinging insects. I once stepped on a wasp as a child, which stung my foot and left me writhing in agonizing pain for two days.
My husband has also informed me to be very afraid of wasps (bless his heart for being at work on this particular day), so I am beyond petrified at this point.
After garnering all the courage I can muster and shooing the girls into their room, I start swatting wildly at this behemoth of a beast (why we don’t possess a fly swatter that I can locate when needed, I do not know).
Luckily, I get in a good hit, and my nemesis goes down! Hurray!
Not so fast.
For the next (literally) 10 minutes, I am in a back and forth grapple with the quarry that will NOT die! After multiple squashings with everything from couch pillows to recipe notebooks, he finally goes down hard, getting lodged between the runners of our sliding glass doors.
Before finally decimating my enemy with a crumpled up piece of notebook paper, I get a good look at him and hear the final notes of what will be his last buzzing.
I swear to you, this mother had a skull and crossbones tattoo in the middle of his back right below the implied one that said ‘sting or die’.
Once splattered into oblivion, he was unceremoniously scraped and dumped into the trash canister, where I fear he may be currently resurrecting and plotting my demise the next time I take out a sack of dirty diapers.
I truly believe he only came into our home because of the deliciousness that is this recipe.
- 1 15 oz can black beans, rinsed and drained
- 2 T. olive or melted coconut oil
- 2 T. brown rice flour
- ½ t. baking powder or baking soda (baking powder helps to hold the cookies together better, but baking soda gives a better taste to the cookie)
- ½ t. sea salt
- 6 T. cocoa powder
- 4 T. coconut sugar (or another natural granulated sweetener)
- 2 T. maple syrup or honey
- 1 T. milk (I like using light coconut milk for its richness and flavor, but any will work)
- ¼ t. (scant) powdered stevia extract
- 2 t. vanilla
- ¼ c. chopped dark chocolate
- Preheat the oven to 350 degrees.
- Put all of the ingredients into a food processor in the order listed (except for the chopped chocolate).
- Process until smooth and well combined (2-3 minutes), scraping down the sides as needed.
- Using a spoon, scoop the dough out onto a parchment paper-lined cookie sheet (I get 12 decent-sized cookies).
- Top each cookie with a sprinkle of the chopped dark chocolate.
- Bake the cookies for 19-21 minutes.
- Cool completely. This is VERY important, as it allows the cookies to set and hold together upon being picked up, as they have no binder or gluten.
Adapted from this recipe
Remembering back to the hedonistic eating days of my youth, I recall gorging myself on Grandma’s Fudge Chocolate Chip Cookies, which is exactly what these remind me of (as validated by my bridegroom).
They are soft, chocolat-y, and perfectly sweet.
If you so choose to embark on this baking experience, be watchful of the murderous savages that may just be awaiting entry into your fragrant dwelling.
Sincerely your blogging pal,
Do you have any experience with being stung by wasps or bees? What were your favorite childhood treats?
Shared with: Full Plate Thursday