Time:
25
Serves: 10
Serving size: 2 cookies
Ingredients:
1 15-ounce can black beans, rinsed and drained 2 tablespoons extra virgin coconut oil 2 tablespoons brown rice flour 1/2 teaspoon baking powder 1/2 teaspoon Himalayan crystal salt blend 6 tablespoons unsweetened cocoa powder 3 tablespoons coconut sugar 2 1/2 tablespoons maple syrup 1 tablespoon unsweetened almond milk 1/4 teaspoon stevia extract powder 2 1/2 teaspoons vanilla extract 3 tablespoons dark chocolate, chopped 1/2 cup chopped hazelnuts, pecans or walnuts, optional
Instructions:
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Preheat the oven to 350° F. Combine all ingredients, except for the chopped chocolate and nuts (optional), into a food processor in the order listed above. Process for about 2-3 minutes, until smooth and well-combined. Scoop about 1 tablespoon of the dough and form into a ball. Place on a parchement paper-lined cookie sheet. Top each cookie with a sprinkle of chopped dark chocolate and nuts (optional). Bake for 19-21 minutes. Let cool completely before removing from cookie sheet.
Nutrition facts (per serving):