Black beans may not seem like an ideal cookie ingredient, but trust us on this one — they are a great way to pack in protein while also achieving the ideal cookie crumb. Feel free to add chopped nuts or chocolate chips for some texture.
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Double Dark Chocolate Cookies (GF, VG)
2016-08-06 11:11:32
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Ingredients
- 1 15 oz can black beans, rinsed and drained
- 2 T. olive or melted coconut oil
- 2 T. brown rice flour
- ½ t. baking powder or baking soda (baking powder helps to hold the cookies together better, but baking soda gives a better taste to the cookie)
- ½ t. sea salt
- 6 T. cocoa powder
- 4 T. coconut sugar (or another natural granulated sweetener)
- 2 T. maple syrup or honey
- 1 T. milk (I like using light coconut milk for its richness and flavor, but any will work)
- ¼ t. (scant) powdered stevia extract
- 2 t. vanilla
- ¼ c. chopped dark chocolate
Instructions
- Preheat the oven to 350 degrees.
- Put all of the ingredients into a food processor in the order listed (except for the chopped chocolate).
- Process until smooth and well combined (2-3 minutes), scraping down the sides as needed.
- Using a spoon, scoop the dough out onto a parchment paper-lined cookie sheet (I get 12 decent-sized cookies).
- Top each cookie with a sprinkle of the chopped dark chocolate.
- Bake the cookies for 19-21 minutes.
- Cool completely. This is VERY important, as it allows the cookies to set and hold together upon being picked up, as they have no binder or gluten.
- Enjoy!
Notes
- Serving size: 1/12 of recipe
- Calories: 111
- Fat: 3.9 g - Saturated fat: 1.3 g - Unsaturated fat: 2.6 g - Trans fat: 0 g
- Carbohydrates: 18.1 g - Sugar: 9.1 g - Sodium: 265 mg - Fiber: 2.7 g
- Protein: 2.8 g
- Cholesterol: 1 mg
Adapted from Oatmeal With A Fork
Adapted from Oatmeal With A Fork
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