Black Soy Bean Double Chocolate Cookies
Servings: 48 cookies
Calories: 34
These gluten free flourless double chocolate cookies use low carb black soy beans instead of wheat flour. Sweetened with a mix of stevia and erythritol.
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Ingredients
- 15 ounces black soy beans canned, drained and rinsed
- ¼ cup unsweetened coconut milk
- ¼ cup cocoa powder
- 1 cup peanut flour
- 1 cup almond flour
- 1 teaspoon instant coffee granules
- ¾ teaspoons baking soda
- ¾ teaspoons baking powder
- ¾ teaspoons salt
- ½ cup butter softened
- ½ cup low carb sugar substitute or erythritol
- ½ teaspoon stevia extract powder
- 1 egg
- 2 teaspoons vanilla extract
- ¾ cup sugar free chocolate chips
Instructions
- Puree soy beans with coconut milk. Mix together dry ingredients: cocoa, peanut flour, almond flour, instant coffee, baking soda, baking powder, and salt and set aside.
- In a large mixing bowl with an electric mixer, cream together butter and sweeteners until light and fluffy. Add egg and incorporate well. Mix in vanilla extract. Add black bean puree to butter mixture and mix well.
- Gradually mix dry ingredients into the chocolate/black bean mixture until cookie dough just comes together. Finish mixing with a spoon. Stir in chocolate chips and drop by tablespoon onto baking sheets. Slightly flatten each dough ball and place a few extra chocolate chips on top.
- Bake at 375 F for about 8-10 minutes.
Notes
Makes 48 cookies
Net Carbs per cookie: about 1 g
Nutrition
Serving: 16g | Calories: 34 | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Cholesterol: 4mg | Sodium: 63mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 50IU | Calcium: 20mg | Iron: 0.5mg
Additional Info
Net Carbs:
1
g
|
% Carbs:
13.3
%
|
% Protein:
26.7
%
|
% Fat:
60
%
|
SmartPoints:
1