By Kyle Rathod
Fudgy Chocolate Black Bean Cookies
5 steps
Prep:10minCook:15min
Updated at: Thu, 30 May 2024 17:07:38 GMT
Nutrition balance score
Great
Glycemic Index
22
Low
Glycemic Load
3
Low
Nutrition per serving
Calories63.3 kcal (3%)
Total Fat1.1 g (2%)
Carbs13.9 g (5%)
Sugars1.4 g (2%)
Protein4.5 g (9%)
Sodium200.5 mg (10%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
4 tablespoonspowdered peanut butter
1 x 15 ouncecan black beans
rinsed and drained
½ cupunsweetened cocoa powder
½ cupquick oats
¼ cupno-calorie sweetener
granulated
¼ cupunsweetened pumpkin puree
canned
2 tablespoonsfat-free milk
6 tablespoonsliquid egg whites
½ tablespoonhoney
1 teaspoonvanilla extract
1 teaspoonground cinnamon
1 teaspoonbaking powder
¼ teaspoonsalt
Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
Step 2
In a small bowl, stir together the powdered peanut butter and 3 tablespoons water.
Step 3
In a food processor, combine the black beans, reconstituted peanut butter, cocoa, oats, sweetener, pumpkin, milk, liquid egg whites, honey, vanilla, cinnamon, baking powder, and salt and pulse until smooth.
Step 4
Spoon the dough onto the baking sheet, then flatten the tops of the cookies. You should have about 12 cookies.
Step 5
Bake until firm, about 15 minutes. Let cool on a wire rack before enjoying.
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