Raspberry Thumbprint Cookies--With a Twist!

Guess what?  It’s February!  Which means it’s the month of love.  Now, this isn’t going to be a sappy blog post about how much I am in love—although I am!  And in 248 days I will get to marry the love of my life!  But that is beside the point.

When I think about February, I think of Valentine’s Day.  Not only Valentine’s Day, but also all the chocolate and treats associated with it.  It is a tradition for significant others and secret admirers to get gifts for “their person”.  In addition to that, many Valentine’s parties happen.  One thing I remember from my childhood is thumbprint cookies—you know, the ones made out of shortbread with the gooey jam-filling inside.  Well, in celebration of a childhood memory, I created my version of these thumbprint cookies.

Now, these aren’t just any thumbprint cookies, these cookies have a secret ingredient.  Can you guess by looking at them? 

I have gotten raspberries (obviously), coconut oil, dark chocolate—but one person did indeed guess the secret ingredient.  While these delicate goodies do contain raspberries and dark chocolate, those are not the secret.  My secret ingredient in these cookies is---BLACK BEANS!

I know right?  Weird.  For the past few years, black beans have made an appearance in the dessert world.  I first heard of them in black bean brownies, which I have made a few times.  However, I have not seen many black bean cookie recipes around, much less a thumbprint black bean cookie recipe, so I decided to create one that was similar to my childhood cookie. 

The beauty of this cookie is that it contains black beans, which are very high in fiber, which is great for your gut.  Instead of grabbing those fiber one bars and supplements, opt for these nutrient dense cookies!

This is also my first attempt at making thumbprint cookies!  However, I am quite pleased with how they turned out.  I will now show you a step-by-step process in creating this divine dessert.  At the bottom of the blog is the recipe and procedure.

For the cookies, you will need one can of black beans, 2 tablespoons of whole wheat flour, 2 tablespoons of creamy peanut butter (or nut butter substitute), 4 tablespoons of milk (I used unsweetened vanilla almond milk), 4 tablespoons of unsweetened cocoa powder, 1/3 cup of brown sugar, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, ½ teaspoon of salt, and 3 tablespoons of chopped dark chocolate (70%).

To blend up the drained and rinsed black beans, I recommend using a food processor.  I used a Nutribullet blender because that is what I have in my college apartment—I have to be a minimalist baker while I am here.  Blend up the drained and rinsed black beans with the 2 tablespoons of peanut butter and 4 tablespoons of milk. 

In a separate bowl, mix the whole-wheat flour, cocoa powder, baking powder, cinnamon, brown sugar, and salt well.  Add the chopped 70% dark chocolate. 

**Nutrition fact**  I used 70% dark chocolate because it is rich in antioxidants which can help prevent a free radical build-up damaging the cells in your body.  That topic is for a later blog coming this month. 

Now the fun begins!  Combine the black bean puree with the dry ingredients.  Mix well together (I had to use my hands), and form a ball.  Wrap in plastic wrap and refrigerate for at least 3 hours.  This will help the dough become firm enough to form little thumbprint cookies. 

Once the dough has chilled for at least 3 hours, it is time to form into the traditional thumbprint design!  I cut the dough into small squares and then shaped them in ball form, and created a dip in the middle to hold raspberry jam. 

Now it is time for the jam!  Now, you could definitely use your favorite brand of raspberry jam, but I made my own!  It was more of a raspberry sauce that I thickened with corn starch, but it is a simple recipe.  Start with a ½ cup of fresh (or frozen) raspberries, blend up with 1/3 cup of water.  Add to a sauce pan and bring to a boil.  Dissolve ½ tablespoon of cornstarch with 1 tablespoon of water, and slowly pour into the raspberry mixture while stirring.  Make sure you continuously stir so the cornstarch does not gelatinize. 

 

Allow the “jam” to cool.  Once cooled, spoon into the little dips of the cookies and bake at 350-degree oven for 14-18 minutes. 

Allow the cookies to cool.  The next part is optional.  I combined 1 tablespoon of almond milk to 2 tablespoons of powdered sugar to create a simple glaze.  Drizzle on top of the cookies, but make sure they are cool or else the glaze will melt.

And there you have it!  My version of Raspberry Thumbprint Cookies for Valentine’s Day!  Let me know in the comments below or on Facebook or Instagram (@livebetterwithkatdetter) if you tried the recipe!  See the recipe and directions below.  Enjoy!

Ingredients:

Cookie Dough

1 can Black Beans (drained and rinsed)

2 tablespoons of Creamy Peanut Butter*

2 tablespoons of Milk**

2 tablespoons of Whole Wheat Flour

4 tablespoons of Unsweetened Cocoa Powder

1 tablespoon of Baking Powder

1/3 Cup Brown Sugar

1 teaspoon of cinnamon

½ teaspoon of salt

4 tablespoons of 70% Dark Chocolate, chopped

Raspberry Sauce

½ cup fresh (or frozen) Raspberries

1/3 cup of Water

½ tablespoon of Cornstarch + 1 tablespoon of water, dissolved

Basic Decorative Glaze (optional)

2 tablespoons of powdered sugar

1 tablespoon of milk

*I used natural peanut butter, but you could use whatever you have, or a nut butter substitute. 

**Any kind of milk will work.  I used unsweetened vanilla almond milk

Thumbprint Cookies

Directions:

1.     In a blender or food processor, blend up drained & rinsed black beans, peanut butter, and milk until creamy.

2.     In a separate bowl, combine all dry ingredients: flour, cocoa powder, baking powder, cinnamon, salt, brown sugar, and chopped dark chocolate. 

3.     Mix black bean mixture with dry ingredients until well incorporated.  Shape into a ball and refrigerate for at least 3 hours.

4.     Shape dough into little “thumbprint” cookies. 

5.     Fill with raspberry sauce or store bought jam.

6.     Bake at 350 degree oven for 14-18 minutes.

7.     Let cool.

8.     Decorate with vanilla glaze (optional). 

Directions for Raspberry Sauce:

1.     Blend raspberries and water.  Pour into a saucepan.

2.     Under medium heat, bring to a boil.

3.     Stir in the cornstarch mixture. 

4.     Boil and stir vigorously for 2-3 minutes.

5.     Allow to cool.

Directions for Glaze:

1.     Mix powdered sugar and milk together.

2.     If it is too runny, add more powdered sugar.

3.     Drizzle on cooled cookies.