Black Bean Cookies

🧂 Ingredients

• 1 ½ cup black beans

  canned, drained and rinsed
• ¼ cup coconut oil

  melted
• ½ cup agave syrup

  or maple syrup
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup unsweetened cocoa powder
• ¼ tsp salt
• 1 cup almond meal
• 1 tsp lemon juice
• ½ cup dark chocolate chips

Instructions

• 1 Preheat oven to 350°F.
• 2 Place the black beans, coconut oil, agave syrup, baking powder, baking soda,
  cocoa powder, salt, and lemon juice into a food processor. Blend until it forms
  a smooth batter.
• 3 Pour the batter into a medium bowl and add the almond meal. Stir to combine.
• 4 Fold in the dark chocolate chips, reserving about ¼ of the amount for decorating
  the top of the cookies.
• 5 Line a baking sheet with parchment paper. Scoop up the batter in small balls,
  and place on the baking sheet, leaving enough space for them to expand.
• 6 Add the reserved chocolate chips to the top of the cookies.
• 7 Bake for 15 minutes.
• 8 When they’re done, the cookies will still be soft. If unsure, try gently moving
  one with a spatula, and if it feels like it’s holding its shape, they’re likely
  done.
• 9 Let the cookies cool, and store in an airtight container in the fridge up to 7
  days. (They can be a bit crumbly if kept at room temperature.)

Nutrition Info