Chocolate, Chilli & Lime Cookies

These gorgeous little cookies are not only wheat, gluten and dairy free they are also sugar and egg free too.

A Low fat, no flour cookie that uses beans so, is also one of your 5-a-day. A scrummy guilt free treat that is not over sweet but full of flavour. A truly perfect taste combination with the chocolate, chilli and lime. A very adult cookie that does not last long in our house.

Makes 10- 12

 

Ingredients

2 tbsp ground flax seeds

75ml maple syrup

1 tsp vanilla extract

425g (15oz) tin black beans

2tbsp coconut oil

40g cocoa powder

¼ tsp salt

¼ tsp cayenne pepper

80g chilli flavoured dark chocolate chopped- plus 20g chocolate to melt to decorate.   (you can get this from most good deli’s and

supermarkets.) If you can’t get it, use plain dark chocolate and add extra chilli powder.

Zest of 1 lime

 

Method

Preheat oven to 190oc/gas mk 5. Line a large baking sheet with baking parchment.

Mix together the flax seeds, maple syrup and vanilla extract and set aside. Place the beans (drained) along with the coconut oil, cocoa powder, salt and cayenne pepper in a food processor and pulse until well combined. Then add the flax and maple syrup mixture and pulse to incorporate. The dough mixture will be quite a wet mix however it should still hold together. Transfer this mix into a large mixing bowl then stir in the chocolate chunks and lime zest. Dollop spoonsful of mixture onto the prepared baking tray, leave space between each cooking. Using the back of a fork or spoon flatten the mixture a little as the cookies tend not to spread too much when being baked. Bake your cookies for 10-15 minutes until just firm and slightly browned, however this is difficult to see due to colour of the mixture. Leave for a few moments on the baking tray then transfer to a wire rack to cool completely. Melt the remaining 20g of chocolate (or more if you wish) and drizzle over the top, alternatively use more chocolate and dip your cookies into the chocolate to half or full coat them in. Keep in a cookie jar or tin for up to 5 days.

     

 

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