DOUBLE CHOCOLATE COOKIES

I love to bake. Especially cookies. Every holiday season, my kitchen pretty much turns into a cookie factory. As I've gotten more conscious and careful about what I eat, baking has become a bigger challenge. But, I've started experimenting with some ways to make them a bit healthier, and I'm feeling much better about my cookies now! When I made these double chocolate cookies for the first time a few weeks ago, T$ ranted and raved about how good they were, not realizing there was also a secret ingredient. When I told her, she was shocked! It was so fun to see her reaction, so I think you should do the same thing to people when you make these cookies. Don't mention anything until after they've tried one!

CookieBatter
CookieBatter
Black Bean Cookies
Black Bean Cookies

Secret Double Chocolate Cookies Makes about 2 dozen small cookies

2 Tbls milk of your choice (I used unsweetened vanilla almond milk)
1/3 C whole dates (microwave for about 10 seconds to warm + soften them)
1/2 ripe banana (definitely needs to be ripe so it's sweet)
2 Tbls unsalted nut butter of your choice (I used creamy almond butter)
1 Tbls flaxseed meal
1/3 C unsweetened cocoa
1/3 C maple syrup (the darker the better)
2 tsp vanilla extract
1 tsp baking powder
3 Tbls oat flour
2 Tbls coconut oil (measure when it's solid)
1 can no-salt-added black beans, rinsed (SURPRISE!)
Salt
Cinnamon
1/3 C + just under 1/4 C chocolate chips
Zest of one orange (optional)

  1. Preheat oven to 350° and line cookie sheets with parchment paper. Put milk, banana and heated dates into food processor and pulse until combined
  2. Add black beans and process until beans are puréed
  3. Add the almond butter, flaxseed, cocoa, syrup, vanilla, baking powder, oat flour and process until combined
  4. Melt coconut oil (I usually microwave for about 25 seconds). Add oil, orange zest, 2 dashes of salt and 3 dashes of cinnamon; process until combine
  5. Unplug food processor, stir in 1/3 C chocolate chips
  6. Scoop tablespoons of batter onto cookie sheet into little rounds; top each with a few chocolate chips
  7. Bake for 18-20 minutes until bottoms are firm (they stay soft/chewy so the tops will never be hard)

Enjoy with friends & family!