Burnt Miso Double Chocolate Kidney Bean Cookies

• 총 시간: 57 minutes

재료

265g cooked kidney beans (1 × 400g can), drained and rinsed

½ cup creamy peanut butter (or almond/cashew butter)

¼ cup maple syrup

2 tbsp coconut sugar

1 tbsp white miso paste

2 tbsp unsweetened cocoa powder

½ tsp vanilla

¼ tsp baking powder

½ cup 70% dark chocolate, chopped (80g)

40g melted dark chocolate

White/black sesame seeds for topping

방향

Heat a skillet on medium, spread miso thinly, stir 1–2 min until nutty and caramelized. Let cool.

Melt 40g dark chocolate; set aside to cool.

In a food processor, blend beans, peanut butter, maple syrup, cocoa powder. Add cooled chocolate and miso. Blend until smooth.

Fold in chopped chocolate by hand. Chill 30 min.

Preheat oven to 350°F (175°C). Line trays with parchment.

Shape dough into cookies (they won’t spread). Sprinkle with sesame seeds.

Bake 12–14 min until edges set and tops crack. Cool 10–15 min on tray, then transfer to wire rack. For firmer cookies, cool overnight.