There are cookies, then there are cookies that are healthy. Plus, who isn't down for a little splurge on Valentines Day? These chocolatey, black bean, chocolate-chip cookies are nutrified with black beans, sweetened with date paste and prepared with love. Chickpea flour, makes them gluten free!
Black beans are a good source of copper, manganese, vitamin B1, phosphorus, protein, magnesium, and iron. Is there anything cooler than a black bean cookie? You'll have to see for yourself! Here's how it's done:
- 1 13 oz carton organic black beans, rinsed and drained (whole foods)
- 2 tablespoons coconut oil
- 2 tablespoons almond butter or the butter of your choosing
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened almond milk
- 1/4 cup date paste
- 1/4 cup cocoa powder
- 2 tablespoons chickpea flour
- 1 teaspoon non-GMO baking powder
- 1/4 teaspoon cinnamon
- 1/4 cup dark chocolate chips (optional)
- 1/8 tsp non-iodized salt
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside. In a mixer or food processor add all the ingredients except the chocolate chips. Blend until smooth. The batter should be a smooth consistency. Fold in chocolate chips. Using a spoon (or small cookie scoop) place batter on the cookie sheets. Use the back of the spoon to gentle flatten the cookies into round shapes. Bake for 12-15 minutes. Set a side. Allow to cook completely and serve!