Recepies That Magically Turn Cookies Into Taco Shells


We have some fun ideas about how to make  sweet yummy dessert tacos.


1) 1/4 cup packed light brown sugar
2) 1/3 cup whole wheat flour
3) Pinch of ground cinnamon
4) ¼ teaspoon vanilla extract
5) 1 large egg
6) 1 ½ teaspoons unsalted butter, softened Aluminum foil.


1. Preheat the oven to 375 F.

2. Shake your hips and get ready to mix! Stir the brown sugar, flour and cinnamon in a bowl. Then whisk in the vanilla and egg. Mix lightly until smooth, then fold in the butter. Let chill for 5 minutes in the freezer.

3. Ladle the cookie dough into 3 circle shapes about 3 inches apart on a baking sheet lined with parchment paper.

4. Bake for 5 to 6 minutes, until golden brown.

5. While the cookies are baking, scrunch some aluminum foil into a log shape, about 12 inches long and 1 inch thick.

6. After the cookies have cooled for 1 minute, you must move fast! Drape a warm cookie over the foil log. Repeat with the remaining cookies. Once the cookies are cool, remove the foil carefully. You’ve just magically transformed the cookie into taco shells.


Sweet “Meat” Filling


1) 1/4 cup Bean Appetite Flour Blend
2) 1 teaspoon coca powder
3) 2 tablespoons packed light brown sugar
4) ¼ teaspoon baking powder
5) 1 tablespoon olive oil
6) 1 teaspoon balsamic vinegar
7) 2 tablespoons water
8) 2 teaspoons milk
9) 1 tablespoon chocolate chips


1. Preheat the oven to 350 F.

2. Wink to each other, as if to let them in on the secret that you’re about to trick someone. Combine the flour blend, cocoa powder, brown sugar and baking powder in a mixing bowl. Then add the olive oil, vinegar, water and milk and stir until combined. Fold in the chocolate chips.

3. Spray a mini muffin pan and pour in the cake batter. Bake for 10 to 12 minutes, until a toothpick inserted in the center of a cake comes out clean.

4. Even though you’ll want to devour the cakes right away, let them cool enough so that you can break them up into small chunks to look like ground beef. Place the “meat” in the taco shells.

From the book Bean Appetit by Shannon Payette Seip and Kelly Parthen