The first time I saw a recipe for black bean cookies I thought surely there must be a mistake. Black beans couldn't possibly taste good as cookies, right? Wrong. Chocolate black bean cookie dough tastes exactly like brownie batter. EXACTLY. And they are packed with protein and fiber too! Win, win. So after months of eating chocolate black bean cookies, I got adventurous and came up with these Pumpkin Spice ones in time for fall. They are flourless, gluten-free, vegan, and nut-free. And somehow they still taste amazing.
Pumpkin Chocolate Chip Black Bean Cookies
1 cup cooked black beans, rinsed
2/3 cup cooked pumpkin puree
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp. pure vanilla extract
1/2 cup coconut palm sugar
1/4 cup dark chocolate chips
Preheat oven to 350 degrees. Put black beans and pumpkin into a food processor and mix until smooth and consistent, scraping down the sides as needed. Add in all other ingredients except chocolate chips and blend again until incorporated. Stir in chocolate chips. On a cookie sheet lined with parchment paper, spoon out batter one tablespoon per cookie. Using the back of a spoon, spread each cookie thin (they will not continue to spread while baking). Bake for 25 minutes. Makes about 16 cookies.