Jumbo Pumpkin Black Bean Chocolate Chip Cookies
- 1 can black beans- rinsed
- ¼ cup canned pumpkin
- ⅓ cup all purpose gluten free flour
- ¼ cup cocoa powder
- ½ cup sugar
- 1.5 Tablespoons coconut milk
- 1 Tablespoon coconut oil
- 1 teaspoon baking powder
- ⅛ teaspoon Himalayan salt
- ½ cup vegan chocolate chips
- 1 teaspoon vanilla
- Preheat oven to 350.
- Place all ingredients (except chocolate chips) into food processor and blend until smooth.
- Use spring release ice cream scoop and scoop out dough (will be pretty gooey).
- Add 5-6 chocolate chips to top of cookie
- Bake for 10 minutes
