If it’s important for you: they are vegan and gluten free, too. The cookies are not crumbly but soft, they almost melt in your mouth. I can’t get enough!
240 ml cooked black beans (you can use tinned, try to find organic)
2 tbsp olive oil or coconut oil
2 tbsp nut butter (I used crunchy peanutbutter)
2 tbsp oat milk (or any plant milk)
80-100 ml maple syrup
4-5 tbsp cacao powder
2 tbsp cinnamon
1 tsp baking powder
1/2 tsp sea salt
Preheat oven to 180 C. Rinse the beans thoroughly in cold water. Drain them and add them to a food processor together with oil, nut butter , maple syrup and milk. Blend until smooth. Sift together cacao powder, cinnamon, baking powder and salt and add to the bean mixture. Run it again until all is combined. The batter should be similar to a thick mousse. Line a baking sheet with parchment paper and spoon 9-12 evenly distributed dollops of batter on it. Use a spoon or a finger to form the cookies into round shapes, 7-10 cm wide. Bake for around 20 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. Enjoy!