Description
Indulge in rich double chocolate vegan black bean cookies Perfect for satisfying sweet cravings without compromising health Try them today
1 ½ cups canned black beans1/2 cup maple syrup1/4 cup nut butter (peanut or almond)1/4 cup unsweetened cocoa powder1 tsp baking powder1/2 tsp vanilla extract1/2 cup dairy-free chocolate chips1/4 cup shredded coconut (optional)1/4 cup chopped nuts (optional)1/2 tsp cinnamon (optional)Sea salt flakes (for garnish)Fresh mint leaves (for garnish)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Rinse and drain the black beans, then blend them until smooth.Add the maple syrup, nut butter, and vanilla extract to the beans and blend until mixed thoroughly.In a separate bowl, combine the cocoa powder, baking powder, and a pinch of salt.Pour the dry ingredients into the blended bean mixture and stir until just combined. Fold in the dairy-free chocolate chips.Scoop out the dough and roll into balls, placing them on the prepared baking sheet. Flatten slightly.Bake for 10-12 minutes or until the edges are firm and tops show slight cracks.Let cool on the baking sheet for a few minutes before transferring them to a wire rack. - Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 100 calories
- Sugar: 6 grams
- Fat: 3 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 4 grams
