Remember licking the cookie dough bowl when you were little?
I think the creamy dough is almost better than the final baked cookie product…
I’ve tried lots of cookie recipes before AND loved them for different reasons.
This one KNOCKS IT OUT OF THE PARK!
ANY GUESSES AS TO THE “SECRET” INGREDIENT??
WAIT FOR IT … YEP, BLACK BEANS WHICH MAKES THESE COOKIES SOFT AND FULL OF PROTEIN AND FIBER!
SECRET INGREDIENT CHOCOLATE COOKIES
1 can Black Beans ( I use sodium reduced)
10 Pitted Medjool Dates
1/2 C Gluten Free Flour
1/3 C Cocoa Powder
1/4 C Peanut Butter (I buy mine in a tub from Whole Foods)
3 T Unsweetened Almond Milk
2 T Vanilla Protein Powder
2 T De-Bloat (our 100% Natural Jerusalem Root Fine Fiber Powder)
1 T Baking Powder
1/2 tsp Salt
Chocolate Chips of your choice
Preheat oven to 350.
All ingredients go into a food processor and mix until smooth. I use a “melon baller” to make even cookies. Scoop and bake on parchment lined baking pans for 20 minutes.
Top with chocolate chips and a sprinkle of sea salt flakes.
You can store these in an air tight container for up to 5 days. Mine didn’t make it that long:)
Adapted from: Chloevegan