Black Bean Double Chocolate Cookies

Black bean cookies? Yes, you read that right. It sounded weird to me at first, but one day I decided to give it a try. I was pleasantly surprised with the results. These cookies don't taste like black beans to me; they taste like chocolate (of course!) and they have a nice soft texture.

 I feel like my skills in the kitchen are not something to brag about. At all. Since going gluten free last Fall however, I've had to step up my game. It's been a fun adventure so far; I still have a long ways to go. That's why I LOVE recipes that are this easy! It's a huge bonus when the recipes turn out to be not only edible, but delicious! :)

Black Bean Double Chocolate Cookies:
You can find the original recipe here.

15.5 oz (about 2 cups) cooked black beans, drained and tapped dry
2 tbsp olive oil (or coconut oil)
2 tbsp peanut butter
2 tsp vanilla extract
2 tbsp soy milk (or any milk)
1/2 cup unrefined sugar
1/4 cup cacao powder
2 tbsp buckwheat flour
1 tsp baking powder
1/4 tsp cinnamon
1/4 cup chocolate chips

Preheat oven to 350°F.

In a food processor add all the ingredients except chocolate chips. Blend until smooth. The batter should have the consistency of a thick mousse. Stir in chocolate chips (don't use the food processor for this).

Spoon onto greased cookie sheets (or use parchment paper). Use a spoon or your finger to flatten the cookies into round traditional cookie shapes (they don't flatten out or change shape while cooking). Press in a few extra chocolate chips on top if desired (this makes their presentation more impressive).

Bake for about 15 minutes. (They should still be a little soft when you remove them from the oven). Dust with some cinnamon if desired, let cool and then enjoy!

*Note: It is recommended to store these cookies in the refrigerator. ...Or you can do what I did and eat them all at once. Nom Nom Nom! Haha!