1 can black beans
½ cup almond butter
¼ cup maple syrup (may also use organic agave syrup or raw honey)
2 tsp. vanilla extract
1 tsp. baking powder
2 tsp. raw cacao powder (adds iron, magnesium and antioxidants)
½ cup dark chocolate chips (dairy –free are a great option)
Preheat your oven to 350. Combine all ingredients, except for the chocolate chips, in a food processor or a high-speed blender until very smooth.
Stir in chocolate chips by hand.
Use a melon ball scooper to scoop 1 ½ inch balls onto a piece of parchment paper. You may push down on the cookies slightly to make them more like traditional cookies.
Bake for 10-15 minutes depending on how “done” you like your cookies.
They do not set like regular cookies, as they stay a little softer.
Store in an airtight container at room temperature or in the fridge for up to a week.