Fudgy Brownie Cookies

 

This was originally a recipe for fudgy brownie sandwich cookies from Parents magazine (and it is no longer online). However, since I couldn’t find lactose-free cream cheese here, I used a vegan version – in this case, Miyoko’s cashew cream cheese. The consistency of the frosting was too runny, even though I didn’t use milk. Plus, I was making them to send to school, and then I remembered that this would have gone against my policy of not sending nuts in the kids’ lunchboxes. So I only used the frosting on the one in the photo, and kept all the other cookies plain for the kids’ lunches. These cookies were wonderful, deeply chocolaty, and they freeze very well without frosting! 

1 15-oz. can black beans, rinsed and drained 

¾ cup sugar 

½ cup cocoa powder 

¼ cup cornstarch 

2 Tbsp. honey 

1 egg, at room temperature 

1 Tbsp. coconut oil 

1 ½ tsp. vanilla, divided 

½ tsp. salt 

¼ tsp. baking powder 

5 oz. bittersweet chocolate, melted and slightly cooled 

4 oz. lactose-free cream cheese, at room temperature 

1 Tbsp. lactose-free butter 

½ cup powdered sugar, sifted 

1 Tbsp. lactose-free milk (I omitted that) 

Preheat oven to 350 °F. Line 2 baking sheets with parchment paper. 

In the bowl of a food processor, combine beans, sugar, cocoa, cornstarch, honey, egg, coconut oil, ½ teaspoon of vanilla, salt, and baking powder. Process until smooth. Transfer to a large bowl and fold in the melted chocolate until a smooth, paste-like mixture forms. 

Drop 2 Tbsp. batter onto a prepared pan and gently spread the batter to form a 2-inch round. (I mean, mine weren’t pretty, but it wasn’t a contest.) Repeat with the remaining batter, spacing the cookies 2 inches apart. Bake for 10 to 12 minutes or until the cookies lose their sheen and crack slightly. Let cool on a wire rack. 

In a medium bowl, beat the cream cheese and butter with an electric mixer on medium for 30 seconds. Add the powdered sugar, milk, and remaining 1 teaspoon of vanilla. Beat until smooth. 

Sandwich 1 tablespoon of cream cheese filling between 2 cookies. Repeat with remaining cookies and filling. Store in fridge.