White beans and coconut with proteins, fibres, low GI and good content of iron makes the base in these bean and coconut cookies.... adding the fresh mint gives a cool taste together with the dark chocolate. Trying to be as glutenfree as possible we often use beans, lentils or chickpeas as the flour substitute which normally works quite well, after several tests with more or less "happy endings", but this one has become a favourite.
The combination of this dough makes quite a dry and quite dense cookie, which is perfect with a coffee or a cup of tea.
You can use small white beans or the big white butter beans; White beans generally have a nutty taste and maybe thats why they do so well in this recipe together with almonds, and then the white colour of course……. to keep the catchy white color of the coconut!
The “sticky” dough makes it easy to form the small pyramides – or they can be made in any other shape - and the dough must be quite sticky when shaping the cookies, not to end up too dry.
Normally we make double portion and put half of the cookies in the freezer, they de-freeze very quickly and are easy to bring in a lunch box, for a picnic etc.
Soaking time: 8 hours.
Preparation time: 5-10 minutes.
Baking time: approx. 15 minutes.
2 cups of white beans (before soaking)
200 g coconut flour
60 g almonds
1 spoon coconut oil
2 eggs (for vegan version; 2 teaspoon chia seeds soaking in 1/4 cup water for 10 min.)
1 teaspoon vanilla powder
1/2 cup maple sirup/honey
1 small handfull of fresh chopped mint
Add a bit of water if it is not sticky enough to shape the cookies
10-20 g dark chocolate (70-85%)
Soak almonds and white beans overnight in two different bowls, throw away the water and rinse. Boil the white beans in new water for min. 1 hour (they must be soft enough to mash with a fork)
Blend the almonds to flour.
Chop the fresh mint into small pieces.
For vegan: soak chia seeds in the water for about 10 min.
Blend the beans together with the almond flour and mix with the rest of the ingredients.
Shape the cookies with the fingers, put them on a baking sheet (they can be put close together, since they do not increase when baking) and bake them for about 10-15 min. at 180 degrees C, until they start get brownish on the top.
After cooling of a bit, melt the chocolate and drop some on the top of each cookie with a spoon. Let the chocolate cool down and enjoy….. They can be stored in the fridge for 3-4 days and can easily be frozen and de-freeze very quickly.