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Blender black bean cookies

Pop these in the blender and into the oven for cookies in a flash! Full of whole food fibre rich ingredients such as black beans and chickpeas but they taste so good you’d never know. Almost like a brownie consistency – enter the ‘brookie’!


Gluten free : Dairy Free : Vegetarian

Makes 12-14

1x 400g tin black beans, rinsed and drained (buy BPA free tins)

3 tablespoons (60ml) extra virgin olive oil

1 free range egg

2 teaspoons (10ml) vanilla extract

1/2 cup coconut sugar

1/2 teaspoon baking powder

1/3 cup raw cacao powder

1/2 cup chickpea flour

3/4 cup dark chocolate chips


Heat oven to 180C and line a large baking tray with greaseproof paper. Place all ingredients except the choc chips into a blender or food processor and blitz. Transfer to a bowl and stir through choc chips. Measure 1.5 tbsp (we used a mini ice cream scoop) of cookie dough onto the tray. The dough will be quite ‘wet’ so it will be tricky to use your hands, the scoop is your best method. Bake in oven for 16-18 minutes.



Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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