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Izy Hossack's double choc cookies
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Izy Hossack is known for her inventive baking, and her recipe for these deliciously rich double chocolate cookies transforms that can of kidney beans lurking at the back of your store cupboard into somewhat coincidentally gluten-free sweet treats that won't break the bank. For a touch of extra decadence, top your cookies with a scattering of chopped pistachios and a drizzle of melted dark chocolate.
125g plain dark chocolate (at least 70% cocoa solids)
5 tablespoons nut butter, such as cashew, peanut or almond
240g (1 can, drained weight) cooked kidney beans, drained and rinsed
100g granulated sugar
50g unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
20g pistachios or any nut or seed (optional)
This recipe was first published in Wed Dec 20 12:58:11 GMT 2017.