Everyone knows I love chocolate. These cookies are loaded with delicious chocolate flavor, but also healthful ingredients such as fiber, beta glucans, and flavonoids. Take them with you as a snack for energy, or simply enjoy as a delicious treat!
Another cookie recipe for you chocolate lovers out there. And guess what – THEY’RE HEALTHY! In fact, they are high in fiber, flavonoids, and contain one the most easily digested beans – the mighty adzuki bean! Oh, and did I mention they are gluten free?
I got the idea for this recipe after reading Scott Jurek’s book, EAT & RUN. I’m not an endurance athlete by any means, but I love reading the incredible stories written by such athletes, about what drives them to compete in such challenging events. Their stories are so motivational and interesting.
But I digress…as I often do…
So the adzuki bean…in his book Scott finishes each chapter with a healthy, plant-based recipe. He finishes one particular chapter with a recipe for “chocolate adzuki bars” which is where I got the idea for these cookies. I had never even heard of adzuki beans before reading this book to be honest. And I had to go to my local health food store to find them. I’m sure it’s easier to find them dried (not to mention healthier), but I wanted something quick and easy to prepare so I bought a can and began experimenting.
In my first attempt I avoided adding the chocolate chips because I figured they were chocolaty enough. Although they tasted good, the first thing my boyfriend (my go-to taste tester) said was, “these are great, but there’s something missing.” I knew right at that moment my next batch was going to have chocolate chips.
Oh yeah, add in the chocolate chips and these cookies are AMAZING!
If you have a problem finding adzuki beans you can substitute black beans in the recipe and yield the same delicious results. But if you are an endurance athlete looking for something to bring with you on long runs or bike rides, look for the adzuki beans. Like Scott Jurek mentions in his book, not only do adzuki beans provide an excellent source of energy, but they are easily digestible – something endurance athletes look for when deciding on foods to take with them on training runs/rides and races. The bananas, oats, brown rice flour and other ingredients also provide an excellent source of healthy energy.
GLUTEN-FREE CHOCOLATE CHOCOLATE CHIP COOKIES
Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Makes: 24 cookies
- 1 15-ounce can adzuki beans, drained & rinsed well
- 1 large (120 grams) overripe banana
- ⅓ (54 grams) cup pitted prunes
- ½ cup unsweetened vanilla almond milk
- ½ cup light coconut milk
- 3 tablespoons (63 grams) organic agave nectar
- 1 teaspoon vanilla extract
- ¼ cup brown rice flour (whole wheat pastry flour is fine if not GF)
- 3 tablespoons raw cacao powder
- 3 tablespoons cocoa powder
- ½ teaspoon fine sea salt
- 2 cups GF rolled oats
- 4 ounces dairy-free dark chocolate chips (Enjoy Life brand recommended)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor puree the beans with the banana, prunes, almond milk, and coconut milk until smooth and creamy. Add the agave and vanilla and process until well incorporated.
- In a large bowl whisk together the flour, cocoa powder, cacao powder and salt.
- Add the wet mixture to the dry and stir until combined. Fold in the oats and the chocolate chips.
- Place the batter into the refrigerator for about 20 minutes to firm up before dropping by the large tablespoonfull on the parchment-lined baking sheets.
- Bake for 20 minutes. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to cooling racks.
- Store in the refrigerator in an airtight container.