Kenden Alfond's high protein brownie hamantaschen (Guest Post)

Makes 30 cookies

INGREDIENTS FOR COOKIES:

• 2 tbsp arrowroot flour
• 3 tbsp unsweetened low-fat non-dairy milk (or water)
• 270g all-purpose flour OR gluten-free baking mix
• 1 tsp aluminum-free baking powder
• ¼ tsp sea salt
• 120ml virgin coconut oil, softened (check the bottle to make sure it can be heated to 180°C/350°F)
• 100g organic cane sugar
• 1 tsp fresh orange zest
• 60ml orange juice
• 1 tsp vanilla extract

FOR HIGH PROTEIN BROWNIE FILLING

• 300g black beans 
• 50g natural cane sugar
• 3 tbsp unsweetened cocoa powder
• Pinch of salt
• 1 tsp canola oil or coconut oil

OPTIONAL COOKIE GARNISH:

• 30g icing sugar

METHOD:

• Preheat the oven to 180°C.
• 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 vanilla 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 blender, 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 3mm 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 7cm-round cookie cutter or the rim of a glass to cut circles from the rolled dough, and using a spatula, carefully transfer the circles to the baking sheet
• Place a teaspoon of high protein brownie filling in the centre 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 – and 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.