We’ve addressed grinding beans before in this post. There are really so many uses for bean flour. But…it can be tricky to work with. Raw beans equal raw bean flour, which equals raw bean flavor. And that is not something delicious in the least degree. Trust us.
These chocolate chip cookies were made with white bean flour. So…how do we make them not taste like yucky raw beans? The trick is this: (pay close attention) Add the flour very very last.
Now stop right there and listen closely again. Do not over-mix the flour. The reason baked goods that use bean flour can turn out tasting like raw beans is that the bean flour toughens with mixing. Why does that result in a yucky flavor? We don’t exactly know, but trust us- it just does.
So, just barely mix in the flour. Don’t worry if there are little bits that aren’t fully mixed in. It’s actually a good thing.
WARNING: Do not eat the dough. Just don’t. It’s not good. But as soon as the cookies are baked, you’ll never know they’re made with beans.
From there, drop the cookies onto a cookie sheet and bake as normal.
Now, here’s the fun part: You can use your favorite chocolate chip cookie recipe. Yes! Just replace the flour in equal amounts with bean flour. And follow the tricks for making them yummy. (Adding the flour last and barely mixing it in.)
Just in case you’re curious, we used this recipe by Lemon Poppy, Inc. If you’re a chewy cookie lover, this is your recipe. As a plus, this recipe turns out wonderfully at high altitudes.
Just as a reminder, when grinding beans make sure to set your coarseness settting to “coarse” to prevent eventual damage to your mill.
Good luck with your bean cookies! Let us know how they turn out in the comments section below.
