The not so secret ingredient in these cookies is black beans which add a unique richness, as well as a protein and fibre 1-2 punch.  While filled with whole food ingredients these cookies are super decadent tasting, heavy on the chocolate with a hit of brightness coming from tart dried cherries and a subtle pinch of cayenne pepper.  Walnuts would be a great addition to this recipe as well, for a classic brownie like effect.

Recipe by: Sarah Britton,
Serves: 9
Prep Time: Quick & Easy


15oz canned black beans

2 tablespoons coconut oil

1/3 cup natural cocoa powder

1/4 teaspoon coarse grey sea salt

1/4 teaspoon ground cayenne pepper

1/3 cup amber maple syrup (no 2, grade c)

2 tablespoons ground black chia seeds

1 teaspoon vanilla extract

1/3 cup chopped dark chocolate bar, 55% cocoa

1/4 cup chopped dried cherries

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1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. Place drained and well-rinsed beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined. Add maple syrup and chia mixture and pulse to incorporate. The batter will be quite liquid-y, but still hold together. Remove blade from the food processor and add chopped chocolate and cherries. Fold to incorporate.

3. Spoon cookie batter onto lined baking sheet. Using the back of the spoon, flatten top of cookies slightly to approximately 3” wide. Sprinkle with coarse sea salt. Bake for 15 minutes until the edges have started to brown. Cool the cookies completely on their trays before removing. If not serving right away store cookies in an air-tight container in the fridge for up to 1 week.