Happy Cookie Friday, friends! I have quite the awesome cookie recipe for you. Listen to this: Secret Ingredient Double Chocolate Fudge Cookies? Oooooh, yes, and they’re delicious.
These cookies are chocolatey, rich, not overly sweet, and a tad undercooked, like a fudge-y brownie… AND our picky eater loved them! Little did Quinn know, there were kidney beans inside! Mwhahaha!
I know some parents aren’t fans of “hiding” healthy foods inside more kid-friendly ones, but we’re ALL about it. #realife Quinn’s diet is far from perfect, so getting extra nutrients into it anyway possible is a win for us! These cookies are also gluten- and egg-free for anyone with food sensitivities.
Even though these are “healthy” cookies, they don’t taste that way at all. Mal actually brought a batch into school for his co-workers to try, and they were a hit – noting that they especially loved the fudge-y undercookedness (obviously, that’s a word), almost like brownies! Of course, you can bake these cookies a bit longer for a firmer cookie, but I highly suggest the undercooked method! 🙂
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup creamy peanut butter
1/2 cup honey
2 tbsp unsweetened cocoa powder
1 tsp baking powder
2/3 cup dark chocolate chips
1 tsp vanilla extract
pinch of sea salt
Preheat oven to 375 degrees F.
In a food processor, add kidney beans, peanut butter, honey, cocoa powder, vanilla extract, baking powder, and salt. Process until smooth. Scrape down the sides with a spatula and process again until a thick dough-like consistency forms and no more bean pieces remain.
Bake for 10-12 minutes. Remove from oven and let cool slightly before serving. They might seem a little undercooked, but give me a little time to firm up before serving.
- Serving Size: 1
- Calories: 113
- Fat: 5
- Carbohydrates: 16
- Protein: 3