1 tsp Beet juice or pink pitaya powder dissolved in water (for pink icing)
0.25 tsp Spirulina powder (for blue-green icing)
0.25 tsp Turmeric (for yellow icing)
3 tbsp Water, for icing
Calories
277 kcal
Protein
4g
Carbs
46g
Fat
10g
Fiber
4g
Sugar
27g
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Make the Dough
1. Mix the ground flaxseed with the plant milk and let it sit for 5 minutes to thicken into a flax gel. Meanwhile, blend the canned black beans with the flax gel and vanilla extract in a food processor until completely smooth.
1 can Canned black beans, drained and rinsed,
3 tbsp Unsweetened plant milk,
1 tbsp Ground flaxseed,
2 tsp Vanilla extract
2. Beat the vegan butter, brown sugar and white sugar for 2 minutes until creamy, then mix in the black bean purée.
0.5 cup Vegan butter or coconut oil, softened,
0.7 cup Brown sugar,
0.2 cup White sugar
3. Whisk the all-purpose flour, cacao powder, baking soda and salt together, then fold into the wet mixture until just combined. Fold in the dark chocolate chips. Chill the dough for at least 30 minutes, until firm.
1 cup All-purpose flour,
0.5 cup Unsweetened cacao powder,
0.5 tsp Baking soda,
0.5 tsp Fine salt,
0.5 cup Vegan dark chocolate chips
Shape and Bake
4. Preheat the oven to 175°C (350°F) and line two baking sheets with parchment. Roll the dough into 12 logs about 10 cm (4 in) long and place them on the sheets, curving each into a wiggly worm shape and spacing them 5 cm (2 in) apart.
5. Bake for 11 to 12 minutes until the edges are set and the centers look slightly soft. Cool on the sheet for 5 minutes, then transfer to a rack and cool completely.
Decorate
6. Whisk the powdered sugar with the water to make a thick icing, then divide it into three bowls. Tint one with the beet juice, one with the spirulina and one with the turmeric.
1 cup Powdered sugar,
1 tsp Beet juice or pink pitaya powder dissolved in water (for pink icing),
0.2 tsp Spirulina powder (for blue-green icing),
0.2 tsp Turmeric (for yellow icing),
3 tbsp Water, for icing
7. Drizzle the colored icings in stripes across the cooled cookies to create rainbow worms. Let the icing set for 15 minutes before serving.
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