Fudgy Black Bean Double Chocolate Cookies

Gluten Free, fudgy

Ingredients:

• 1 15oz Can of Black Beans, rinsed and drained
• 4 tablespoons of butter (I prefer salted, your choice) at room temp
• 1 egg
• 2 teaspoons pure vanilla extract
• 1/2 cup sugar (I prefer brown sugar)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ounces unsweetened chocolate to melt
• 1 teaspoon coconut oil
• 6 tablespoons Just Ingredients Chocolate Protein Powder *code GUTSY10 for 10% off
• 4 ounces semi-sweet chocolate chips

1. Preheat oven to 375℉. Line a baking sheet pan with parchment paper or a reusable silicone baking mat.
2. In a food processor fitted with the steel blade, add the black beans, egg, and butter. Pulse until mostly smooth.
   • 1 15oz Can of Black Beans, rinsed and drained
   • 4 tablespoons of butter (I prefer salted, your choice) at room temp
   • 1 egg
3. In a separate microwave safe bowl, combine the unsweetened chocolate and coconut oil and melt together in the microwave for about 30 seconds. Mix with a fork. Repeat until smooth and let cool to room temp.
   • 2 ounces unsweetened chocolate
   • 1 teaspoon coconut oil
4. Add the vanilla, sugar, baking soda, salt and melted chocolate. Pulse again until smooth.
   • 2 teaspoons pure vanilla extract
   • 1/2 cup sugar (I prefer brown sugar)
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon salt
5. At this point the cookie dough should be about the consistency of hummus. It’s ok if it’s a little runny.
6. Add the Just Ingredients Chocolate Protein Powder and pulse until the mixture is well combined. It should be a fudge-like consistency. Add 1-2 tablespoons more of protein powder if it is too runny.
   • 6 tablespoons Just Ingredients Chocolate Protein Powder <click and add *code GUTSY10 for 10% off
7. Add most of the chocolate chips (about 3 ounces) and mix by hand so that they’re evenly distributed. (save the last ounce to top the cookies with.)
8. Using two spoons (or a spoon and your fingers!), scoop about 2 tablespoons of dough and place about 2 inches apart on your baking sheet.
9. Spead each portion of cookie dough into a round cookie about 1/2 inch thick. Ensure to leave space between cookies for room to expand when baking.
10. Add a few more chips to the tops of your cookies. (Optional: sprinkle with coarse sea salt)
11. Place the baking sheet with dough into the refridgerator to chill for about 10 minutes or until dough is firm to the touch.
12. Place the baking sheet in the center of the preheated oven and bake for about 18 minutes or until cookies are mostly firm to touch and appear crackled.
13. Remove from the oven and allow to cool completely on the baking sheet. They’ll be fragile when warm. Store in refridgerator!