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Double Chocolate Cookies

I realize this one is a bit different as the base is made with kidney beans. The recipe came about because I had a cup of beans which needed to be used up and I also felt like something sweet not savory. Over the past few months, I’ve been tweaking things and this is the final result. It’s surprisingly good!
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Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup kidney beans adzuki beans work well too!
  • 1 cup dates softened in hot water for 10 minutes if hard
  • 1 large banana
  • 3 tbsp ground flax seeds
  • 3 tbsp hemp hearts
  • 1/3 cup cacao or cocoa
  • 1/2 cup quinoa flour
  • 1/3 cup chocolate chips or sub chopped nuts, goji berries, cacao nibs, etc.

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a food processor, combine the kidney beans and dates, blending until fairly uniform. Scrape down the sides as needed.
  3. Add the banana and process until smooth.
  4. Add the ground flax seeds and hemp hearts, blending until well incorporated.
  5. Pulse in the quinoa flour, followed by the cacao powder, until combined.
  6. Remove the bowl from the food processor and stir in the chocolate chips.
  7. Drop spoonfuls of the dough onto the prepared baking sheet using two teaspoons. Flatten each cookie into a crisscross pattern with a damp fork.
  8. Bake for 9-10 minutes.

Notes

To adjust the sweetness of these cookies, try different varieties of dates. For example, sayer dates yield a mild sweetness, while Medjool dates produce a sweeter cookie.
Benefits: These cookies are a good source of fiber, iron, and protein. They also contain healthy fats for added nourishment.