Fudgey Triple Ginger Chocolate Cookies…concealing my deviance

My name is Tina, and I put beans where they don’t belong, because I can.  Let’s just get that out there and clear the air, because I know that this is starting to become a problem but I am almost helpless to stop.

I appreciate that you were able to keep an open mind about the oatmeal and raisin breakfast cookies (with pureed chickpeas and wheat germ) from last week, and I even managed to get at least 3 of you (so far!) to try them. And hey, you let me know that you liked them! (Thank you, for that. I feed on praise, as you well know) I could have just left well enough alone, but when I get even a tenth of an opportunity, I simply can’t help myself. I am a bean-spirited bully.

Look, I don’t think of myself as the next wannabe Jessica Seinfeld or  Sneaky Chef, hoarding jars of pureed spinach and squash in my freezer. No, folks. I’m just a girl who likes fiber and trickery. When I can combine the two together at the expense of my happily unsuspecting friends, well, all the better.

These cookies are a riff on the now infamous idea of black bean brownies. However, just in case you were able to wrap your head around bean-ificent brownies without gagging, I chose to add another layer of horror by sweetening the mix with pureed prunes instead of refined sugar. Because apparently I am only one step away from a walker and macrame at the local old folks’ home.

Ginger and dark chocolate is one of my favorite dessert combinations, and the perfect foil to camouflage sweet prunes and vegetal black beans. Almost more like a flat brownie than a chocolate chunk cookie (not that there’s anything wrong with that), these tender little bites are soft and fudgey with chunks of decadent chocolate and candied ginger.  They taste like a treat, even if the thought of a black bean and pureed prune cookie is….well, lets just leave some things unsaid.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Fudgey Triple Ginger Chocolate Cookies

(with prunes and black beans!)

Makes 1.5 dozen cookies

  • 1 can (15 oz) black beans *
  • 2/3 cup dried prunes *
  • 1/4 cup coconut oil, melted **
  • 1 egg
  • 1 – 2 tbsp water, if needed
  • 1″ knob fresh ginger
  • 1/4 cup cocoa powder
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • 3 tbsp whole wheat flour
  • 3-4 chunks candied ginger (~1/4 cup minced)
  • 2/3 cup semi-sweet chocolate chips

* You can see why I didn’t want to put that in the title, right? Just go with it, though. For real.

** If you prefer to use butter, feel free. Alternatively, you could use vegetable shortening or your favorite neutral oil.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Pre-heat the oven to 350ºF with your rack set in the center.

Rinse the black beans in cold water and drain them well.  Put the black beans and prunes into the bowl of a food processor along with the egg and melted coconut oil.

Peel the ginger and chop it up (not essential, but it certainly makes life easier on  your food processor and avoids any errant chunks later) before adding to the mix.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Puree the mixture until it is smooth and uniform.  If necessary, add a tablespoon or two of water to smooth things along.

Add the cocoa powder, ground ginger and salt. Pulse a few times until well incorporated.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

For the last member of our ginger trio, finely mince the candied ginger.  You really want it to be in small pieces and delicate pieces because a bit of texture and ginger-plosion is a good thing, but getting a mouthful with an unexpectedly big chunk of crystallized ginger can sometimes be less than appealing.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Add the whole wheat flour and ginger to the mix.  Stir just until it is combined and try not to over mix.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Stir in the chocolate chips.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Dollop heaping spoonfuls onto a baking sheet which is lined with parchment paper. There should be about 16-18 in total.  Moisten your finger tips and pat each mound into a round shape, about 1/4″ thick and 2.5″ in diameter.  Don’t worry about leaving room between the cookies because they won’t spread.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Bake the cookies for approximately 12 minutes, rotating the pan halfway through.  When the cookies are ready the tops will look set and the bottoms will be just barely starting to darken.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Let the cookies cool before removing from your baking sheets and serving them to your unsuspecting friends.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Moist and fudgey, the texture of these cookies is quite soft and tender.  The decadence of chocolate gets cut with the layers of ginger flavor throughout each bite, and I have become quite fond of squirreling a couple of these cookies away for an afternoon treat that feels indulgent, but is actually the farthest thing from that.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance

Don’t worry guys, if you’re starting to wonder, “Who IS this Choosy Beggar Tina, and WHAT HAS SHE BECOME?”, I’m not that far gone yet. I promise that I’ll be back up to my old bacon-wrapped, cheese-eating, butter-ball ways before the end of the week. It was really only a matter of time, after all.

Fudgey Triple Ginger Chocolate Cookies...concealing my deviance
  • Donna Mehta

    I am so making these to feed to my toddler, who needs some extra fiber in his diet.  Do you think they would taste okay without the ginger?  I love ginger myself, but I think it might be too spicy for my little ones.

    • http://www.choosy-beggars.com Tina

      Donna – lucky toddler…and I mean that sincerely!! Yes, I think that they would be perfectly fine without the ginger in them. They would just taste like soft, fudgey little cookies.

    • Donna Mehta

      The ginger must be a key ingredient, because I made these without the ginger and all I can taste is black beans.  My toddler still ate 3 of them, so they’re not all bad.  If I make them again I’ll have to add something else to make them a little sweeter.

      • http://www.choosy-beggars.com Tina

        Donna – surprised and sorry to hear that!! Perhaps a bit more sweetness would help. Honey? Or…more chocolate chips ;) Thank you for giving this recipe a shot and we’re glad that at least the wee one was happy!

  • Jan

    I love the idea of this (however, I also genuinely love black beans AND prunes, which I think classes me as strongly deviating from the norm…)

    Quick question; the coconut oil; that’s a quarter cup after it’s been melted, or in its more solid form?

    • http://www.choosy-beggars.com/ Tina

      Great question! 1/4 cup melted.

  • Jan Jones

    Oh.My.Goodness.  I will SOOO make these, as soon as my family is MILES away and there is no possibility of any one of them sneaking up on me until I have everything made, and dishes washed and put away. And the recipe card?  I will probably be safe if I write everything in code, lol.  They are already suspicious because I once put an avocado in the raspberry sorbet. I have been looking for a way to incorporate more beans in our diet without having to actually taste them.

  • http://www.facebook.com/herschell.larrick Herschell Larrick

    Thanks! I was headed to a gluten free soiree and these turned out really good. I added more of the 3 types of ginger, increased the cocoa and added some dates to increase the sweetness.