Nutella Stuffed Black Bean and Banana Cookies
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Nutella Stuffed Black Bean and Banana Cookies calories by ingredient
Introduction
Gluten and egg free, packed with protein and fibre and all kinds of delectable! Rich and creamy Nutella filling nests inside each dark chocolate cookie made with almond butter and more Nutella! A handful of dried bananas add an accessory flavour and great texture too. Gluten and egg free, packed with protein and fibre and all kinds of delectable! Rich and creamy Nutella filling nests inside each dark chocolate cookie made with almond butter and more Nutella! A handful of dried bananas add an accessory flavour and great texture too.Number of Servings: 16
Ingredients
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Filling:
140 g Nutella or other chocolate hazelnut spread
1/2 tsp sea salt
3 tbsp cocoa powder
20 g sweetened hot cocoa drink mix (Swiss Miss is GF)
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Cookie dough:
1 (19-oz) can black beans, drained and rinsed
3 tbsp olive oil
2 tbsp Nutella
2 tbsp almond butter
1/2 cup brown sugar
1 tbsp honey
1/2 tsp stevia extract
2/3 cup cocoa powder
3 tbsp sorghum flour
3 tbsp gluten free rolled oats
1 tsp baking powder
1 tsp Kosher salt
40 g freeze-dried bananas (not banana chips - which are fried)
Directions
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.