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  Vegan Double Chocolate Chip Cookies:
Makes 16 cookies.

INGREDIENTS:
1 can no-salt-added Organic black beans, rinsed well
2 Tbsp. Almond Milk or any milk of your choice
1.5 Tbsp. peanut butter/nut butter of choice
2 Tbsp. olive oil
3 Tbsp. whole wheat flour
¼ cup unsweetened cocoa powder
½ cup (see note)
1 tsp. baking powder
1 tsp. vanilla extract
pinch of cinnamon
pinch of salt
⅓ cup dark chocolate chips, plus more for sprinkling on top

DIRECTIONS :

Preheat oven to 375 and line a large baking sheet with parchment paper.
Combine black beans, milk, peanut butter, and olive oil in a food processor and process until smooth.
Add in whole wheat flour, cocoa powder, sugar, baking powder, vanilla, salt, and cinnamon, and continue processing until combined and mousse-like.
Stir in ⅓ c. dark chocolate chips.
Using a small cookie scoop. Drop 16 scoopfuls evenly spaced onto the baking sheet and sprinkle with the extra chocolate chips.
Bake for 10 minutes.
Let cool slightly, then put on a baking rack until they are cooled completely.
ENJOY!!
Store in the refrigerator.

*Note: *The sugar in this recipe can be reduced to about ⅓ c. if you prefer the cookies to be less sweet.

Nutrition Facts: 1 cookie: Calories: 108; Fat: 4.8g; Sodium: 174.2mg; Carbs: 15.1g; Fiber: 2.4g; Sugar: 8.5g; Protein: 2.7g