Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 8
Author: Cuckoo Kitch’n

Ingredients

  • 1 can black beans- rinsed
  • ¼ cup canned pumpkin
  • 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
  • teaspoon Himalayan salt
  • ½ cup vegan chocolate chips
  • 1 teaspoon vanilla

Instructions

  • 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

Image and Recipe created by @cuckookitchn. To see the original post and find more awesome recipes go here.