Sesame seeds are a wondrous little seed. You can see them featured in my bone-building chocolate sesame melts. Sesame is one of the most calcium-rich foods, teaspoon for teaspoon. It's also loaded with trace minerals such as magnesium. Eating magnesium with calcium is important as it acts as a "'glue' that binds calcium to bone’s protein matrix, creating strong, dense bones. (Spry). Eating one ounce a day of sesame seeds can help provide 28% (based on a 2,000 calories diet) of the calcium needed daily (Nutrition Data.com). When incorporated into the diet, these little wonders of joy can help provide a good base to building strong, healthy bones (or mantaining them).
I love sesame seeds sprinkled on eggs, rice, soup, cooked greens and baked goods! Of course, these are optional (hense why I photographed half of them without). You can buy them from your local grocery store in the bulk section or Mountain Rose Herbs sells organic sesame seeds for an amazing price of $4 for one pound.
Black Beans are a great source of iron, protein and fiber. You can read more about this understated superfood on Sarah B's post.
Besides these wonderful nutritients, the cookies are relatively inexpensive and quite easy to prepare. No bowls are dirtied. Only the food processor!
Also if you don't want to turn on your oven (and you haven't used eggs in the batter), this batter makes a wonderful dip for apples or spread on sweet crackers. Or just eaten by the spoonful *wink wink*.
All in all, these fudgy cookies are a great treat or snack for anyone! Being vegan and void of most allergens.
Doubling the recipe is a good idea so you have enough to share!
Double Chocolate Black Bean Cookies with Sesame Seeds (or brownie dip if you prefer not to bake it)
(This recipe is inspired by my bone-building chocolate sesame melts and mainly by Sarah B's black bean chocolate chili cookies).
1 1/2 cup cooked black beans (or one 15 oz can, drained and rinsed well)
2 Tb coconut oil
1/3 cup + 2 Tb cocoa powder
1/2 tsp course sea salt
1/4 cup maple syrup (or you can use same amount of non-dairy milk with liquid stevia equivalent)
1 1/2 tsp vanilla extract
2 Tb chia seeds (or 2 Tb ground flax seed or Sarah says you can use 2 eggs)
1/2 heaping cup chocolate chips or 1/2 cup mini chocolate chips
1. Preheat oven to 375.
2. In food processor, add beans and coconut oil. Process until smooth.
3. Add remaining ingredients (except for sesame seeds) and process until smooth (about a minute). Wait a few minutes for it to thicken and the chia to expand.
4. Scoop heaping tablespoonfuls onto stoneware or parchment lined tray and flatten with fingers or fork.
5. Bake for 15 minutes. Let cool for at least ten minutes before removing from pan.
Makes ten or so unless you eat a lot of the batter like we did.