INGREDIENTS

·      1 15 oz can black beans , rinsed and drained

·      2 T . olive or melted coconut oil

·      2 T . brown rice flour

·      1/2 t . baking powder or baking soda (baking powder helps to hold the cookies together better, but baking soda gives a better taste to the cookie)

·      1/2 t . sea salt

·      6 T . cocoa powder

·      4 T . coconut sugar (or another natural granulated sweetener)

·      2 T . maple syrup or honey

·      1 T . milk (I like using light coconut milk for its richness and flavor, but any will work)

·      1/4 t . (scant) powdered stevia extract

·      2 t . vanilla

·      1/4 c . chopped dark chocolate

INSTRUCTIONS

1.    Preheat the oven to 350 degrees.

2.    Put all of the ingredients into a food processor in the order listed (except for the chopped chocolate).

3.    Process until smooth and well combined (2-3 minutes), scraping down the sides as needed.

4.    Using a spoon, scoop the dough out onto a parchment paper-lined cookie sheet (I get 12 decent-sized cookies).

5.    Top each cookie with a sprinkle of the chopped dark chocolate.

6.    Bake the cookies for 19-21 minutes.

7.    Cool completely. This is VERY important, as it allows the cookies to set and hold together upon being picked up, as they have no binder or gluten.