Black Bean Chocolate Cookies -- Low Carb |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Super yummy cookies with a fudgy texture. Keep these in the fridge. Ingredients:
15 1/2 ounces canned black beans, rinsed and drained |
2 tablespoons olive oil or 2 tablespoons coconut oil |
2 tablespoons peanut butter |
2 teaspoons vanilla extract |
2 tablespoons milk |
1/2 cup sugar |
1/4 cup cocoa powder |
2 tablespoons flour |
1 teaspoon baking powder |
1/4 teaspoon cinnamon |
1/4 cup dark chocolate chips |
Directions:
1. Preheat oven to 350°F Lined two cookie sheets with parchment paper and set aside.
2. In a food processor add all the ingredients except chocolate chips. Blend until smooth. The batter should be similar to a thick mousse. Add chocolate chips and incorporate into the batter (don't use the food processor for this though unless you want the chips chopped up).
3. Using a spoon or cookie scoop place 16 dollops of batter on the cookie sheets. Use a spoon to flatten the cookies into round shapes like in the pictures.
4. Bake for 12-15 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.
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