Vegan black bean double chocolate cookies
Recipe by Kathleen Sandusky
1 can (15 ounces) black beans, rinsed and drained
2/3 cup almond milk
1 ripe banana
4 Tbs melted coconut oil (or veg oil)
1 Tbs vanilla
1 1/3 cup rice flour (for gluten free- but regular flour would be fine)
2/3 cup cocoa powder
2/3 cup sugar
2/3 cup chocolate chips
Prep. Time → 10 min
Cook Time → 12 min
1. Preheat oven to 350 degrees.
2. In a blender, puree black beans with almond milk and banana chunks until smooth. Pour into large bowl and blend in oil and vanilla.
3. In a separate bowl, blend dry ingredients.
4. Gradually add dry ingredients to wet, stirring until smooth. Fold in chocolate chips. Texture should be sticky but fairly solid.
5. Drop on ungreased cookie sheet and press down.
6. Bake 12 mins.
desserts, gluten free, vegan, high protein, high fibre January 27, 2014 01:56
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