Chocolate Chipotle Black Bean Cherry Cookies

Makes 12 cookies

2 flax eggs

1 (14.5 oz) can of black beans, drained and rinsed very well

2 Tbsp. coconut oil

1/3 cup plus 1 Tbsp. unsweetened cocoa powder

1/4 tsp. pink Himalayan salt

1/4 - 1/2 tsp. ground chipotle chili powder (or cayenne pepper)

1/3 cup molasses (or honey, maple syrup, etc)

2 tsp. hazelnut Kahlua (or vanilla extract or other liqueur)

1/3 cup dark chocolate chunks

1/4 cup dried cherries (or dried cranberries)

1/4 cup toasted hazelnuts, chopped (optional)

extra chipotle powder (optional) and salt for sprinkling

Alright, y'all you know the drill. Flax eggs are first! Place 2 Tbsp of ground flaxseed in a small bowl and whisk in 1/4 cup plus 1 Tbsp. of cold water. Place the bowl in the refrigerator and allow it to gel for at least 15 minutes. This is important. Preheat oven to 375 F.

Produce on Parade: Chocolate Chipotle Black Bean Cherry Cookies

Place all remaining ingredients in food processor, excluding chocolate chunks, cherries, optional nuts and sprinklings. Don't forget the flax eggs in the fridge! Pulse until well combined and smooth. Once whirled thoroughly, fold in the chocolate chunks, cherries and optional nuts if you want them in their original form. But...if you're lazy like moi, just pulse them a couple times in the processor to incorporate them into the dough. I prefer mine a little smaller and chopped up anyways. No need to be all proper with it.

Drop 12 cookies onto a baking sheet lined with parchment paper. Not wax paper! That would be a horrific catastrophe. I made this mistake as a flighty and unassuming teen. Parchment paper and waxed paper are not interchangeable. I refuse to assume that every home cook with modest capabilities understands this. I still have never used waxed paper properly, I just know it doesn't go in the oven. I learned the hard way. Anyways, once dropped, flatten the dough as the cookie really won't change shape when baking. Kiss your new loves with salt and extra chipotle chili powder (if you're tough like me, of course), and bake at 375 F for 15 minutes.

If you're feeling super fancy and snooty, I suppose you could ball up the dough and then flatten it. They might have a smoother cookie "look" about them that way. I wasn't feeling particularly fancy pants on this day, however, so I was perfectly content with them as they were.

Black beans, dark chocolate, cherries, flax and chipotle chili powder? It's an antioxidant convention! Did you know that beans are the healthiest bean of all? Click on the links in the ingredient list to learn more.

Walks like these, are good for the heart and soul. Alaska is good for the heart and soul.

We've had a pretty craptastic week. No running water for several days (though now it's fixed) and Todd's car isn't working which means extra long days at home for Bobbledore (Bailey), because I am spending an extra hour or two at work to accommodate the car situation. Todd hasn't been feeling very well so I thought I should make him one of his favorite foods...waffles! Healthy, vegan waffles of course...err...probably not what he is used to.

Let me first say that while I am terrified of creating a new recipe completely lone wolf, I do always have to put my own spin on existing recipes. To make them healthier, tastier, because I ran out of some ingredient, or because it's Alaska and we just don' t have goji berries or maca powder or God knows what else (it's usually the latter). I pretty much have to have everything planned out (when it comes to food) and yes, I do go to the store about three times per week. Is this normal? I am not completely sure, but probably not...

Dairy makes my body very upset and Todd can't have nightshades, dairy or meat. This leaves a very small percent of recipes that are, as I have dubbed, "turnkey". Meaning, I don't have to remove, add or substitute anything by necessity...but I usually do because that's half the fun! Make it your own. You're the boss, not the recipe. Vegans, of course don't eat meat or dairy but we also avoid nightshades (tomatoes, potatoes, red peppers and eggplants). So I try not to use them as often as possible.

Okay, without further adieu, life-brightening waffles. We had them for dinner. Have them whenever you want. These didn't hold up too well in my original adaption, so modified the recipe for you. The taste, however was wonderful. I drizzled molasses (the most nutritious natural sweetener) on my waffle, Todd opted for his maple syrup. He's from Ohio, I won't push it.

Adapted from Sprouted Kitchen.

Serves 4

1 flax egg (1 Tbsp. ground flax seeds & 3 Tbsp. water)
1 cup almond milk
2 Tbsp. orange juice (or lemon if you don't have orange)
1 tsp. vanilla extract
3 Tbsp. melted coconut oil
2 Tbsp. ground flax seeds
1/2 cup almond meal (ground almonds)
1/4 cup gluten free flour
1/2 cup whole wheat pastry flour
1/2 cup oat flour (ground oats)
2 Tbsp. erythritol (or sugar)
1/2 tsp. cinnamon
1/4 tsp. cardamon
1/4 tsp. nutmeg
dash of cloves
dash of black pepper
2 tsp. baking powder
1/2 tsp. pink Himalayan salt

Make your flax egg first. If you have never made one before, check out The Bonzai Aphrodite. This is a page with great information on how to make a flax egg, it is so super easy too! In a small bowl, add 1 Tbsp. ground flax seed and 3 Tbsp. water. Add the water slowly while whisking. The flax egg should sit for at least 15 minutes in the fridge.

While your egg is gellin', grab your sous chef (such as Chef Bob, above) and get to mixin' those wet ingredients in bowl (I used the same one as I used to melt the oil. Less dishes = Happiness). Mix all dry ingredients together in a separate large bowl.

Add wet mix to dry mix and stir to combine. Let sit for a few minutes to gel. Wash up some dishes or whatev. After the mix has sat, add about 3/4 cup to your heated waffle iron, mine took about 3 minutes to cook.

You could use the mix for pancakes too of course, but we used our waffle maker.

If you want to educate yourself about eggs, flax, spices and molasses please check out these amazingly informative, evidence based videos.