Double Dark Chocolate Black Bean Cookies (GF, VG)

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.

Double Dark Chocolate Cookies (GF, VG)
  1. 1 15 oz can black beans, rinsed and drained
  2. 2 T. olive or melted coconut oil
  3. 2 T. brown rice flour
  4. 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)
  5. ½ t. sea salt
  6. 6 T. cocoa powder
  7. 4 T. coconut sugar (or another natural granulated sweetener)
  8. 2 T. maple syrup or honey
  9. 1 T. milk (I like using light coconut milk for its richness and flavor, but any will work)
  10. ¼ t. (scant) powdered stevia extract
  11. 2 t. vanilla
  12. ¼ c. chopped dark chocolate
  1. Preheat the oven to 350 degrees.
  2. Put all of the ingredients into a food processor in the order listed (except for the chopped chocolate).
  3. Process until smooth and well combined (2-3 minutes), scraping down the sides as needed.
  4. Using a spoon, scoop the dough out onto a parchment paper-lined cookie sheet (I get 12 decent-sized cookies).
  5. Top each cookie with a sprinkle of the chopped dark chocolate.
  6. Bake the cookies for 19-21 minutes.
  7. 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.
  8. Enjoy!
  1. Serving size: 1/12 of recipe
  2. Calories: 111
  3. Fat: 3.9 g - Saturated fat: 1.3 g - Unsaturated fat: 2.6 g - Trans fat: 0 g
  4. Carbohydrates: 18.1 g - Sugar: 9.1 g - Sodium: 265 mg - Fiber: 2.7 g
  5. Protein: 2.8 g
  6. Cholesterol: 1 mg
Adapted from Oatmeal With A Fork
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