A Different Kind Of Cookie

PHOTO: Behold the Black Bean Chocolate White Chip Cookie (or five of them) the latest delicious concoction created by our Simple Feast columnist Eric Gibson. Get ready to dig in.

by Eric N Gibson
Contributing Writer

Now, before you turn the page thinking that this is a rehash of the Black Bean Brownie recipe just hold on a minute! This Black Bean Chocolate White Chip Cookie came to me on a whim. And, while past experience did offer some forehand knowledge and assurance to the use of Black Beans in a baked treat, to not write about another recipe for a baked good using Black Beans is like saying, “Oh, I can’t write about another cookie that uses flour!”
So this story starts at the check out of a local grocery store. It is one of a popular chain of stores accessible to most everyone within the tactile distribution of this fine publication but will go unmentioned lest I be accused of endorsing one store over another. But, if I said to you it was, “where Hannah crosses the river,” you could probably figure out what chain I am referring to.
In reality, I shop at a variety of stores with no specific loyalties to any one place in particular. Most often it is a matter of convenience with regard to my other errands on the To Do list but also with an eye toward making my budgeted dollars work as hard as they can to get me the best value. And with gas prices once again heading into the stratosphere, I am sure many of you are trying to do the same. So I find that this store, while smaller than many of its contemporaries in the chain, has the same advertised sale prices and a decent meat selection with sometimes a little extra taken off the price as the infamous “Manager’s Special.” They also have a friendly, helpful staff. Customer Service goes miles with me as it is becoming a rare commodity these days.
However, the best thing about this store, in my humble opinion, is the “FREE” monthly magazine prominently displayed at the checkout counter. With its focus on people, food, recipes, and nutrition it offers a nice blend of “puff and fluff” articles that focus on this chain’s efforts on a host of fronts to be a better supporting partner within their community.
Now, I do know that nothing is ever really free. And this periodical is no exception, as it is only “FREE” with any purchase, otherwise it costs three dollars. (And yes, it really says that in tiny print.) But being a true New Englander, I am not going to buy something that I can get for “FREE”. So, seeing as how my grocery bill is usually considerably north of 60 dollars each week, I make sure to shop here at least once a month and snag a free copy with a clear conscience. Not only do I have that feeling of getting a little extra for my money, but it also offers something to read while eating my lunch.
So, thumbing through the latest issue recently I stumbled across a recipe for “dough bites.” While the picture was simple in nature I will say these dough bites looked amazing! The photographer did their job because the picture got me to stop and read the recipe.
For those not familiar with what a dough bite is, allow me to digress for just a moment. A dough bite is typically “raw” dough formed into a ball. Now, personally, while I have always been one to taste the batter (eggs or not), I really am not a fan of eating copious amounts of raw dough. Even Cookie Dough Ice Cream does not intrigue me. So the thought of dough bites, as a snack, has limited appeal. But, as noted, the picture was the “bright shiny object” that captured my eye so I read the recipe. Hmmm… pureed chickpeas, peanut butter, chocolate chips, coconut oil, vegan milk, dates, chai seeds, annnnd I’ll pass. Not finishing the list, it was already sounding like a waste of peanut butter, chocolate chips, my time, my energy, and it had me wondering where the sugar was. (I’ll save you the three bucks on that mystery: there wasn’t any sugar.)
But, it did get me thinking about making a cookie with Black Beans. Beans are a great source of vitamins and minerals but Black Beans, well, they bring a whole lot to the table. Filled with not just vitamins and minerals and antioxidants, Black Beans, while they do have carbohydrates, also are a good source of protein and fiber. In fact, many sources tote Black Beans as a healthy bean capable of helping to prevent some types of cancer as well as aid in blood sugar control, eye health, heart health, lower cholesterol, and a host of other benefits. I make no claims nor promises that these cookies will do the same. I like them because they taste good but that doesn’t necessarily mean they are good for me.
The texture of Black Beans (when pureed) gives many baked goods density or structure, reducing the need for flour. In fact many recipes using Black Beans will forego the use of flour to reduce carbohydrates. But I wanted more body and a “dryer” cookie consistency rather than a moist brownie consistency, so I used flour too. Adding a bit of cocoa powder and vegetable oil with the Black Beans gives the illusion of using dark chocolate in these cookies for both appearance and taste. While not bitter, as is often the case with dark chocolate, I did reduce the quantity of white and brown sugar when compared with many other cookie recipes so the “bean chocolate” flavor would come through. The white chips added extra sweetness and some “crunch.”
In addition to the Black Beans I used creamy peanut butter, for a smooth cookie and for a little bit of that chocolate meets peanut butter taste. The flavor is mild, some tasted it while others couldn’t. But the key to a smooth cookie dough, in this instance, is working the beans. Not having a food processor, I found that putting the black beans into the bowl first and using the whisk or the paddle attachment for my mixer for a few minutes just wasn’t getting the job done. Adding the granulated sugar offered some grit and as this became more of a loose paste, adding a quarter cup of cocoa powder thickened the mix allowing for the continued “mashing” to break down the beans, resulting in a cookie that didn’t leave unsightly bean skins stuck to your teeth after indulging in a scrumptious treat.
These cookies are loaded with white ¨chocolate¨ chips. While I cannot claim that these cookies are any sort of healthy alternative to a standard cookie, I can tell you that they have a uniquely different yet delicious chocolate flavor. The texture is smooth. Not too dry but not too moist. The cookie bakes to a thick cookie if patted flat before going into the oven and is good for dunking in a mug of milk.
Beans, whole or pureed, typically bring moisture and body to any recipe. Adding them in desserts is definitely a step out of the average comfort zone but certainly worthy of exploring. Who knows what’s next? Perhaps a Maple Bacon Baked Bean Chocolate Chip Cookie? Or, maybe a Red Velvet Kidney Bean Cake? No matter what it may be, one thing is for certain, if you read it here, it will be a Simple Feast.
Enjoy!