Did someone say holiday cookie exchange?! These Chocolate Mint Black Bean Cookies are sure to be a huge hit. Yes, you read that right, black beans… but, not to worry, you wouldn’t even know they’re in there. These delectably soft cookies are super chocolatey, minty fresh, vegan, gluten-free, and quite nutrient-dense (for a cookie)… talk about loading up on protein and fiber. Oh wait, and did we mention they're delicious! Thanks for the Santa-approved recipe Amy, a.k.a. @amylecreations, you’re kind of a cookie genius!
1 can of black beans, drained and rinsed
2 tbsp peanut butter
2 tbsp coconut oil
1/4 cup coconut sugar
2 1/2 tbsp cacao or cocoa powder
2 tbsp oat flour
1 tsp baking soda
1/4 tsp mint extract (or more to taste)
1/8 tsp salt
2 Chocolate Coated Mint Squarebars, chopped into small pieces
Preheat oven to 350 F and line 2 baking trays with parchment paper.
Add black beans, coconut oil and peanut butter into a blender or food processor, pulse a couple of times just to chop the beans up a bit.
Add in all other ingredients except the Squarebars, and mix again until just combined, it won't be completely smooth. As the mixture will be a quite sticky, leave it to rest for about 15 minutes, this will thicken it a little.
Add in one of the chopped Squarebars, and mix them in by hand.
Drop mixture onto baking sheets into 10-12 dollops, and flatten slightly as best you can (wetting your hands with a little water helps with this). Top with remaining chopped square bar.
Bake for about 14 minutes, they should be set but still be soft. Let them cool slightly, before moving them to a rack to cool completed.