Black Bean Cookies (recipe adapted from the My New Roots blog. makes about 12-15 cookies, depending on the size)
1 ½ cups black beans (or one 15 oz. can) 2 Tbsp. coconut oil 1/3 cup organic cocoa powder 1/3 cup maple syrup 2 Tbsp. chia seeds 1 tsp. mint or vanilla extract 1/3 cup vegan chocolate chips
Preheat oven to 375°F. Line a baking sheet with parchment paper. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. If using eggs, skip this step. Place drained and well-rinsed beans, coconut oil, and cocoa in a food processor and blend until well combined. Add maple syrup and chia mixture and pulse to incorporate. The batter will be quite liquid-y, but still hold together. Remove blade from the food processor and add chopped chocolate. Spoon cookie batter onto lined baking sheet. Using the back of the spoon, flatten top of cookies slightly. Bake for 15 minutes until the edges are browning. Cool and eat. Store in the fridge.