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This recipe is a great way to sneak in some much needed legumes into an otherwise favorite American treat—chocolate  cookies!  The cooking time for this recipe will yield a slighty softer cookie but if you’re in the crisp chocolate chip cookie lover camp, just bake a bit longer.  These cookies are also vegan.

Ingredients:

• 1 cup pureed cannellini beans
• 1/3 cup unsweetened cocoa powder
• ½ teaspoon baking powder
• 1/2 cup light muscavado sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup coconut oil
• ¼ cup stoneground 100% whole wheat pastry flour

Directions

1. Combine each of the rest of the ingredients one at a time so each is fully incorporated.  Chill dough in refrigerator for half hour.
2. Preheat oven to 350.  Spoon about 1.5 tablespoons worth (the size of a medium cookie scoop) onto cookie tray about 2 inches apart.  Flatten.  Bake for 10 minutes.  Cool on cool rack, refrigerate for 1-2 hours, and enjoy!