Nutella Stuffed Black Bean and Banana Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Filling:140 g Nutella or other chocolate hazelnut spread1/2 tsp sea salt3 tbsp cocoa powder20 g sweetened hot cocoa drink mix (Swiss Miss is GF)---Cookie dough:1 (19-oz) can black beans, drained and rinsed3 tbsp olive oil 2 tbsp Nutella2 tbsp almond butter1/2 cup brown sugar1 tbsp honey1/2 tsp stevia extract2/3 cup cocoa powder3 tbsp sorghum flour3 tbsp gluten free rolled oats1 tsp baking powder1 tsp Kosher salt40 g freeze-dried bananas (not banana chips - which are fried)
In a small bowl, beat together Nutella, salt, cocoa powder, and hot cocoa mix until thick and doughy.
Spoon 16 dollops of this mixture onto a sheet of waxed paper and place in the freezer for 45 minutes.
Preheat the oven to 350F and line two baking sheets with parchment or silicone.
In a food processor, combine the beans, oil, Nutella, almond butter, brown sugar, honey and stevia.
Process until smooth.
Add cocoa, sorghum flour, oats, baking powder and salt and process until smooth and well combined.
Add the bananas and pulse in to mix.
Scoop half the batter onto the lined sheets and place 1 frozen Nutella ball in the middle of each.
Cover with the remaining half of cookie batter.
Bake for 25-28 minutes, rotating pans halfway through.
Cool on the sheets for 10 minutes, then transfer to a cooling rack and cool completely.
Serving Size: makes 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Spoon 16 dollops of this mixture onto a sheet of waxed paper and place in the freezer for 45 minutes.
Preheat the oven to 350F and line two baking sheets with parchment or silicone.
In a food processor, combine the beans, oil, Nutella, almond butter, brown sugar, honey and stevia.
Process until smooth.
Add cocoa, sorghum flour, oats, baking powder and salt and process until smooth and well combined.
Add the bananas and pulse in to mix.
Scoop half the batter onto the lined sheets and place 1 frozen Nutella ball in the middle of each.
Cover with the remaining half of cookie batter.
Bake for 25-28 minutes, rotating pans halfway through.
Cool on the sheets for 10 minutes, then transfer to a cooling rack and cool completely.
Serving Size: makes 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 249.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.7 g
- Protein: 3.8 g
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