Black Bean Chocolate Chip Cookies

Lately I've been hearing about healthy desserts so I thought I would give it a go.  Now that I have successfully tricked friends and co-workers into trying them before they knew they were black beans I can finally post this.  

Though they are not quite as sweet as regular cookies, there are really quite delicious and addictive not unlike their full calories counterparts.  I liked theses so much I'm going to try a blondie recipe with chickpeas.


Black Bean Chocolate Cookies 

1/4 cup unsweetened cocoa powder3 tablespoons whole wheat flour
1/2 cup sugar (you can substitute honey or agave syrup if you prefer)
1 teaspoon baking powder 
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 15-ounce can black beans, rinsed and drained
2 tablespoons skim milk
2 tablespoons creamy peanut butter
2 tablespoons olive oil
1 teaspoon vanilla 
1/4 cup chocolate chips (any variety)

Directions:
Preheat oven to 375 degrees.

In a food processor, combine the beans, milk, peanut butter, olive oil and vanilla and process until smooth. Working in small batches, add the cocoa powder, flour, sugar, baking powder, cinnamon, and salt. Process until fully incorporated (it will resemble mousse). Fold in the chocolate chips (do not process) or sprinkle them on top.

Drop heaping soup spoonfuls onto a prepared baking sheet (you should end up with 16 large mounds). If you like, sprinkle a couple of extra chips onto each cookie mound. Bake for about 12-15 minutes (the cookies will still be a bit soft). Cool the cookies on the pan for a few minutes and then move them to cool completely.


Note: It's a good idea to store these cookies in the fridge rather than at room temperature -- unless you eat them all at once!