http://mynewroots.org/site/2011/11/black-bean-chocolate-chili-cherry-cookies-2

Just made a triple batch of these and ate some. I used my diamond adzuki beans, substituted the sweetener with vegetable glycerin, only use 2 TBS. of ghee  and 4 TBS. of pumpkin puree to make up for omitting the remainder of ghee.

Almond butter and flax seed meal rather than egg as I only get 6 eggs weekly on my SWAMI and prefer to eat those as a meal.

I used a small cookie scoop and a triple batch gave me 96 cookies, which is great as I will freeze them and take a few out for each day. What's great about this recipe is that 2 TBS. of ghee spread out over 96 cookies will ensure not to go overboard on the fats, especially us Explorer who must be mindful of this.  

thanks for sharing and being the taster, too! I'm bookmarking that page!

These sound yummy. Is baking with ghee and veg glycerine a challenge? I've experimented with honey instead of sugar and other things and I find it kind of difficult.

It helps to find a recipe that is already using a liquid sweetener. Ghee is used for any fat that is required. I am pleased that this recipe is grain free, and of course the option to not use eggs and I substituted pumpkin puree for some of the fat.

I was baking the black bean brownies, but they had egg and brown rice flour so I will use this recipe instead. And I am not desiring to eat sweets per se, but this is such a great snack to balance blood sugar, great fiber, beans are great for the kidney chi and aiding a damp constitution according to Traditional Chinese Medicine of which I am prone. And...last year I posted a thread about the health benefits of adzuki beans which for me are a diamond food and the research stated how great they are for our livers!

There small enough to tuck some into my purse for when I'm out and about. For me this is a winner. I also do not want to spend anymore time in the kitchen than I have to and these will last a couple of months because I freeze them.  

I personally find baking with vegetable glycerin more tricky than baking with honey.

You may want to look at earlier thread:

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1286903210/

Oh my, I have to try these!!!
Adding pumpkin is a great idea, less fat and pumpkin is sweet so I will add less sweetener too

Thanks Dianne I will try that recipe.  So one can use flax as a binder instead of eggs?
That would save money on buying Ener-G egg replacer.

Quoted from C_sharp

I personally find baking with vegetable glycerin more tricky than baking with honey.

I like maple syrup or evaporated cane juice.  I'm not a fan of artificial sweetners. I can tolerate Truvia which is stevia and erythitol ..but it's still 'artificial' tasting.  

Quoted from C_sharp

I personally find baking with vegetable glycerin more tricky than baking with honey.

You may want to look at earlier thread:

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1286903210/

I made banana muffins using a small amount of glycerin and maple syrup and they taste wonderful. Too sweet for my taste though. I will use less next time. I was surprised to find that I really like the taste of glycerin when it is mixed with a tad of other sweetener. It is a superfood for me.

Quoted from C_sharp

I personally find baking with vegetable glycerin more tricky than baking with honey.

You may want to look at earlier thread:

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1286903210/

I did not have any problems, but then again I was in the kitchen within sight and if it would have smoked I would have removed it immediately before the whole room smoked up. Because of Lola's comment, I kept a close watch on it.  

Quoted from Drea

thanks for sharing and being the taster, too! I'm bookmarking that page!

Me too!

Thanks, I'll try this with coconut oil and flaxseed meal and winter squash puree. I'll have to change beans though and will probably go with my stand by navy beans. I'll pickup the cherries today.

Quoted from Dianne

http://mynewroots.blogspot.ca/2011/11/black-bean-chocolate-chili-cherry.html

Just made a triple batch of these and ate some. I used my diamond adzuki beans, substituted the sweetener with vegetable glycerin, only use 2 TBS. of ghee  and 4 TBS. of pumpkin puree to make up for omitting the remainder of ghee.

Almond butter and flax seed meal rather than egg as I only get 6 eggs weekly on my SWAMI and prefer to eat those as a meal.

I used a small cookie scoop and a triple batch gave me 96 cookies, which is great as I will freeze them and take a few out for each day. What's great about this recipe is that 2 TBS. of ghee spread out over 96 cookies will ensure not to go overboard on the fats, especially us Explorer who must be mindful of this.  

Ok, this is amazing. I really need to make some. One thing I really miss with the BTD is cookies! But, everytime I try a gf cookie, I have pain all over my body... I need to find a good choc chip recipe if you have any thoughts?

Thank you Diane!

Thanks, Dianne! I have my recipe all "compliant," printed and ready to use!

Everyone is very welcomed! Guess what was my first bite of the day? Green tea with matcha powder and five cookies. Doesn't get better than that, I had the eggs an hour later! Enjoy your versions of it.  

Quoted from marjorie

I need to find a good choc chip recipe if you have any thoughts?

This is the recipe my DD is using:

Chocolate Chip Cookies

Ingredients:
1 egg
1/8 c agave
1/8 c maple syrup
1/2 c ghee
1/2 t baking soda
1 c chocolate chips - May use less depending on taste.
1 1/2 c almond flour
1 c rice flour

Directions:
1.     Beat egg.
2.     Add sweetener and mix.
3.     Mixing after each addition, add ghee, baking soda, and chocolate chips.
4.     Add the flour.
5.     Put dough in the fridge for about 15 minutes so it's easier to spoon them onto the sheet.
6.     Bake at 325 degrees for about 10 minutes. They brown up quick so keep an eye on them!

NOTES:
We use Sprout's Semi-Sweet chocolate chips as they have less ingredients than others we have available.

We grind brown rice in a stone-burr grist mill to make flour, so purchased rice flour may be more fine than ours...

We grind almonds in a mini-blend blender jar to make almond flour, so it is sometimes a little inconsistent, etc...

Well now that I've assembled all the ingredients the original link is no longer working

I quickly found it via the search feature on the blog.  http://mynewroots.org/site/?s=black+bean+cherry+cookies

Thanks, I've got it written down now. I also bought a small cookbook about cooking with greek yogurt today. I'll post a few later.