Ingredients

The following ingredients have 8 Servings
  • 15-ounce can cooked black beans (or 1 1/2 cups cooked)
  • 2 tablespoons olive oil
  • 2 tablespoons peanut butter
  • 2 tablespoons milk or almond milk
  • 1/2 cup coconut sugar
  • 5 tablespoons cocoa powder
  • 3 tablespoons all purpose flour or rice flour (for gluten free)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt

Instruction

  • Preheat the oven to 375°F.
  • Rinse the beans and drain them; save out 48 beans for decoration (3 per cookie – or omit this step if desired and just use 1 cup of black beans for the filling). In the bowl of a food processor, add the remainder of the black beans, olive oil, peanut butter, milk, and sugar. Blend until smooth.
  • Add the cocoa powder, flour, cinnamon, baking powder and 3/4 teaspoon kosher salt to the bean mixture and blend until smooth and the batter resembles a thick mousse.
  • Line a baking sheet with parchment paper and spoon 16 evenly distributed dollops of batter. Bake for around 10 minutes (the cookies should still be a little soft when you remove them from the oven). Place the saved black beans on top, if using. Set aside a few minutes before transferring them to a wire rack to cool completely.