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
(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.
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.
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.
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.
Add the whole wheat flour and ginger to the mix. Stir just until it is combined and try not to over mix.
Stir in the chocolate chips.
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.
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.
Let the cookies cool before removing from your baking sheets and serving them to your unsuspecting friends.
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.
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.