Chocolate has been calling my name lately, which is odd because I am normally not a chocolate-craving person. On the other hand, black beans in cookies always scare me a little. I am always scared the cookie will be too 'beany.' These cookies do not fall into that trap. The chocolate shines right on through and really hits the chocolate-craving spot. They are so easy to make and use household staple ingredients (or at least Hawkins household staples).
A bonus of these cookies? They are dairy free, refined sugar free, and vegan. The could also be made gluten free by using gluten free rolled oats. Another bonus? The family liked them. Emma even asked for a second one. This is always the biggest test, and the cookies passed!
So enjoy some chocolatey goodness!
Adapted from Deliciously Ella
Ingredients:
2 cups black beans (1 1/3 16-ounce cans)1/2 cup maple syrup
2 heaped Tbsp cacao powder
2 Tbsp coconut oil
1 1/2 cup rolled oats
1/4 cup cacao nibs
Directions:
1. Preheat oven to 350 F. Line cookie sheet with parchment paper.2. Drain and rinse black beans. Add black beans, maple syrup, cacao, and coconut oil to blender and blend until smooth.
3. Transfer chocolate mixture to bowl. Add oats and nibs to bowl, and stir until combined.
4. Scoop large spoonfuls of cookie dough, roll into balls, and place on cookie sheet. Flatten cookies slightly using your fingers or the back of a spoon; cookies will not expand while baking.
5. Bake for 17-20 minutes, until firm. Let cool then enjoy!
