BLACK BEAN COOKIES RECIPES

Steps:

• Preheat oven to 350°F Lined two cookie sheets with parchment paper and set aside.
• In a food processor add all the ingredients except chocolate chips. Blend until smooth. The batter should be similar to a thick mousse. Add chocolate chips and incorporate into the batter (don't use the food processor for this though unless you want the chips chopped up).
• Using a spoon or cookie scoop place 16 dollops of batter on the cookie sheets. Use a spoon to flatten the cookies into round shapes like in the pictures.
• Bake for 12-15 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.

Steps:

• Preheat oven to 375°. Grind the pumpkin seeds or nuts into a coarse meal in a food processor. Transfer to a large bowl. Grind the chocolate into tiny pieces and add to the pumpkin seeds.
• Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut oil, chia seeds, vanilla extract and salt in a food processor. Pulse several times to turn into a chunky puree. If you decide to use beets, add it at this time as well.
• Add the ground pumpkin seeds and ground chocolate into the food processor. Process everything to combine well and transfer the mixture to a large bowl. Chop reserved figs, add them to the chocolate mixture and mix to combine.
• With a small ice-cream scoop, scoop about 18 cookies on a parchment paper-covered baking sheet. Dip the scoop in water in between each cookie. Slightly flatten each cookie with a wet spoon. Bake for 15 minutes and let cool. The cookies are going to be very soft while still hot.
• Keep refrigerated in an airtight container after the first day. They keep well for about a week.