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Salted kidney bean chocolate cookies

updated

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Ingredients for 1 servings:

  • 1 can kidney beans, approx. 400 g
  • 100 g erythritol (sugar substitute)
  • 1 tbsp coconut oil
  • 1 tsp salt
  • 1 tsp, leveled baking powder
  • 30 g cocoa powder
  • 100 g sugar-free chocolate (optional)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

sugar-free, vegan, clean

Drain the beans and then place them in a bowl. Blend until finely ground. Add all the other ingredients. Make sure the oil isn’t too chunky. Place small balls (about a teaspoon in size) on a baking sheet and flatten. Bake in a preheated oven at 200°C (top/bottom heat) for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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