Hold the phone.
There are plenty of reasons why you should make these cookies. I’ll get to their deeply satisfying, intensely chocolate taste and brittle crumb later. But first we must address the sheer novelty in their construction. It’s best to just come out and say it. They are made with bean juice instead of egg. I apologise for the use of the phrase bean-juice. There is something squelchingly wrong about it.
Yet, this is sheer genius. You know that gloop in a tin of chickpeas or white beans? The stuff that in every single slow carb recipe I’ve ever written I tell you to rinse off down the sink?
Stop. Stop doing …
