Chocolate Black Bean Cookies

Here at A Couple Cooks, we love healthy, nutritious, whole foods. We also love the excuse for a little splurge. So for this holiday season, we’ve got two cookie recipes for you: one a non-traditional cookie packed full of nutrients, and the other a traditional cookie, chock full of sugar and white flour.

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 honey
5 tablespoons cocoa powder
3 tablespoons whole wheat flour or rice flour, for gluten free
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 to 1 teaspoon kosher salt

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). In the bowl of a food processor, add the remainder of the black beans, 2 tablespoons olive oil, 2 tablespoons peanut butter, 2 tablespoons milk, and 1/2 cup honey. Blend until smooth.

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