✨ 焦がし味噌チョコレートゴマインゲン豆クッキー ✨ #deadpandiya #cooking

✨ 焦がし味噌チョコレートゴマインゲン豆クッキー ✨ #deadpandiya #cooking

Did you know? Nobody knows why videos start with did you know. Let’s make a burnt miso double chocolate cookie with kidney beans. Yes, kidney beans. It’s dairyf free, eggree, and cottage cheese. [Music] Oh, hello. My mom lost her voice. So, I’m going to tell you how to make this cookie. First, burn the miso. Melt chocolate. Blend everything. I make healthy recipes you haven’t seen before and videos without all the wellness trend cliches everyone’s already tired of. Follow me so we can eye roll at the next trend together. Add chocolate chips. Scoop and make cookie shapes. Add sprinkles into the oven. Techn beans. Let’s try it out. M. I love it. Oh yeah. I also love it. What do you taste? M. Chocolate. So, what if I told you that these cookies were made of beans? Are these actually healthy? Sugar beans. Sugar beans. No. How do you rate these out of 10? What’s your nine? Nine. Okay. What would make it a 10? I love sprinkles. Sprinkles. I Yeah, I get that. Enjoy.

3–6× more protein and 4× more fiber than 2 regular cookies. I don’t design these cookies to be a replacement or “health food substitute,” for regular cookies because y’all know I love cookies and regular cookies can absolutely fit within a balanced diet. But it’s nice to have options and get creative with food!

Ingredients – for 12 cookies
265g cooked kidney beans, rinsed and squeezed dry (about 1 × 400 g can)
• ½ cup creamy peanut butter (or almond/cashew butter)
• 1/4 cup maple syrup
2 tbsps coconut sugar (or any)
• 1 tbsp white miso paste
• 2 tbsp unsweetened cocoa powder
1/2 tsp vanilla
• 1/4 tsp baking powder
• ½ cup 70% chopped dark chocolate (80 grams)
40g (2 large squares!) melted chocolate
white / black sesame seeds to top

Method

1. Heat a dry nonstick skillet to medium heat and Spread the miso thinly. Flatten it with the back of a spoon or small spatula so it heats evenly. Stir constantly for 1–2 minutes. You’ll notice it darken slightly and the aroma becomes nutty + savory + slightly caramelized. Let it Cool completely
2. Melt 40g of dark chocolate in 10 second increments in the microwave or a double-boiler and set aside to cool.
3. Rinse and drain kidney beans thoroughly. Squeeze out extra water with paper towels.
4. In a food processor, combine beans, peanut butter, maple syrup, and cocoa powder. Add the melted chocolate and miso paste only once cooled. Blend until completely smooth, scraping down sides as needed.
5. Fold in chopped chocolate by hand
6. Chill uncovered in the fridge for 30 minutes.
7. Preheat oven to 350 and line two baking trays with parchment paper.
8. Scoop the dough onto trays. Then use your hands to shape each into a cookie shape – these cookies do not spread
9. Sprinkle with white and black sesame seeds
10. Bake for 12-14 minutes, until edges are set and tops show slight cracks
11. Let cookies cool 10–15 minutes on the tray, then carefully transfer to a wire rack to cool completely before lifting. For firmer cookies let cool overnight. Enjoy!

Why try these cookies?
– to introduce more plant variety, especially beans, which many people struggle to include in their diet.
– Encourage curiosity and openness to trying new foods, for adults and children alike.
– Provide tasty, inclusive options for people who choose vegan, whole-foods, dairy-free, or refined-sugar-free diets.

Although the sugar content is similar to a regular cookie, the higher protein and fiber means the sugar is absorbed more slowly and keeps you fuller.