Okay, I’m done rapping and poeticizing now. These are just so good that when I ate them, I broke out into song and spoken word balladry.
I feel like these didn't photograph very well, as they're not the most glamourous-looking dessert I've ever posted. But I wouldn't be posting them if they weren't out-of-this-world scrumptious, so trust me. They taste like a dark chocolate truffle, which is just fantastic, because who doesn't like truffles? I made them a couple of times, once large (like I have in the photos here), and tested a second batch in smaller rounds; both baked in the same amount of time, and the flavour and texture turned out poifectly, so it really depends on if you want one big cookie or three small cookies.
Black Bean Chocolate Truffle Cookies (Vegan, Gluten-Free)
2 cups cooked black beans
1/3 cup agave or pure maple syrup
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1/4 cup plus 2 tbsp dark buckwheat flour
1/4 cup unsweetened cocoa powder
1 tbsp chia seeds
1/2 tsp sea salt
1/4 cup mini vegan/gluten-free chocolate chips (I like Enjoy Life brand)
Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.
In a food processor, combine beans, agave or maple syrup, coconut oil, and vanilla. Purée until smooth and creamy. Add the remaining ingredients, except the chocolate chips, purée until fully incorporated, stopping once to scrape down the sides. Transfer to a large mixing bowl and stir in mini chocolate chips.
Scoop out into mounds on parchment paper (approximately 3 tbsp for large cookies and 1 tbsp for small cookies). You can pack them rather tightly as they don’t spread. With the bottom of a measuring cup or flat glass, coat the bottom with a touch of coconut oil and press until the cookies are flat and about ½ inch in height. Bake for 8 minutes. Cool on a wire rack and store in a covered container in the refrigerator for 1 week.