Brownie Sandwich Cookies
Here's a delicious way to eat your beans! A black bean brownie cookie with a date-sweetened creamy filling.
Servings 6
Daily Dozen 
Ingredients
Cookies
- ½ cup dates, pitted
- 1 ½ cup cooked black beans (or 1-15 oz BPA-free, salt-free can- drained & rinsed)
- ½ cup oats
- 2 tablespoons unsweetened cocoa powder
- ¼ cup raw nut or seed butter
- 2 teaspoons vanilla extract
Filling
- 2 tablespoons date syrup
- 2 tablespoons raw nut or seed butter
- unsweetened soy milk or water, if needed
- unsweetened cocoa powder, if needed
Instructions
- Preheat oven to 395°F (200°C)
- Fill a 1 cup measuring cup (240 ml) halfway with dates and add just enough boiling water to cover. Let dates soak for about 10 minutes, while preparing the rest of the ingredients.
- Place black beans, oats, cocoa powder, peanut butter, and vanilla in a food processor. Add the dates along with the soaking water and process until smooth, and there aren't big chunks of dates.
- Using a spoon, divide the batter into 12-24 cookies on a baking sheet lined with a silicon mat or baking paper.
- Bake for 10 minutes, then remove and let them cool on a cooling rack.
- For the filling, combine equal parts nut butter and date syrup - about 2 tablespoons (30 - 40 g) of each. The consistency of nut butter can vary, so if the filling is too thick, add a tiny dash of soymilk and if it's too runny add a little bit of cocoa powder.
- Sandwich the cookies together using the filling and enjoy!
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