Posted by Kathy Hesterhttps://healthyslowcooking.com/vegan-mint-double-chocolate-black-bean-cookies/
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Vegan Mint Double Chocolate Black Bean Cookies
These cookies remind me of a chocolate-coated cookie that I ate growing up. They're like little cakes with a surprise burst of chocolate from the chocolate chips throughout. A few testers even snuck some icing between two of them to create whoopie pies!
- 1 1/2 cups (180 g) whole wheat pastry flour (**use gluten-free)
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (258 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1 tablespoon (7 g) ground flaxseed mixed with 3 tablespoons (45 ml) warm water
- 1 cup (235 ml) unsweetened nondairy milk (*use soy-free)
- 1/2 cup (115 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon peppermint extract
- 1 1/2 cups (263 g) vegan chocolate chips
- Preheat the oven to 350˚F (180˚C, or gas mark 4). Oil a cookie sheet ***or line with parchment paper. (***If you eat oil-free, please note that your chocolate chips probably do have added oil so you may want to leave them out.)
- In a large bowl, combine the flour, cocoa, baking soda, and salt.
- In a food processor, add the black beans, flaxseed and water mixture, nondairy milk, both sugars, and peppermint.
- Blend until smooth.
- Add the wet mixture to the dry in the bowl along with the chocolate chips and mix with a wooden spoon until combined.
- Scoop the cookies using a small cookie scoop(about 1 ½ tablespoons [22.5 g]) onto the prepared cookie sheet and bake for 10 to 12 minutes or until the cookies look dry on top and spring back when lightly touched.
soy-free option* gluten-free option** no oil added option***