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From The Jewish Food Hero Kitchen: High Protein Brownie Hamantaschen

  • Author: Jewish Food Hero
  • Yield: 30 cookies 1x

Ingredients

Scale

For cookies:

  • 2 tablespoons arrowroot flour
  • 3 tablespoons unsweetened low-fat non-dairy
  • milk (or water)
  • 2 1/4 cups all-purpose flour OR gluten-free baking mix (such as Bob’s Red Mill Gluten Free All Purpose Baking Flour)
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup virgin coconut oil, softened (check the bottle to make sure it can be heated to 350F)
  • 1/2 cup organic cane sugar
  • 1 teaspoon fresh orange zest
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract

For High Protein Brownie Filling

  • 1 ½ cups black beans 
  • ¼ cup natural cane sugar
  • 3 Tbsp unsweetened cocoa powder
  • Pinch of salt
  • 1tsp canola oil or coconut oil

Optional cookie garnish:

  • 1/4 cup powdered sugar

Instructions

  • Preheat the oven to 350 F
  • In a small bowl:
  • Combine the arrowroot flour and the milk. Mix well with a fork or small whisk until smooth.
  • Prepare the dry mixture:
  • • In a medium bowl, whisk together the flour baking powder, and salt, and set aside

Prepare the wet mixture:

  • • In a large bowl, cream the coconut oil and sugar together with the orange zest. You can do so by hand or with an electric mixer.
  • • Add the arrowroot mixture and mix with a wooden spoon to combine
  • • Add the juice and extract, and mix until combined Combine the two mixtures to form the dough:
  • • Add the dry mixture to the wet, and stir to combine. Be careful to not overmix.
  • • You can work with the dough right away or chill it in the refrigerator for 20 to 30 minutes (but no longer or it will get too firm)
  • Meanwhile Prepare the high protein brownie filling:
  • Using a food processor or a blending combine black beans,natural cane sugar, unsweetened cocoa powder, pinch of salt and canola oil or coconut oil and blend well and set aside

Form the cookies and bake:

  • • Roll out the dough between two sheets of parchment paper, to 1/8-inch thickness (you can do this in two batches if you wish)
  • • Lightly flour the parchment paper or dough if the dough is sticking
  • • Use a 3-inch round cookie cutter or the rim of a glass to cut circles from the rolled dough
  • • Using a spatula, carefully transfer the circles to the baking sheet
  • • Place a teaspoon of high protein brownie filling in the center of each circle
  • • Carefully form three sides with the dough and fold them over to create a triangle
  • • Pinch the corners tightly (like you mean it)
  • • Repeat with the remaining circles of dough
  • • Bake for 20 minutes, then remove from the oven
  • • Cool cookies on a cooling rack

Once completely cooled:

  • • Garnish with a sprinkling of powdered sugar if desired before serving

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