guilt-free chocolate chip cookies

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Yes, I said the magic words “guilt-free” now, if only I could apply that to my parenting skills. These cookies are actually made from kidney beans, which initially I thought was kind of gross, but surprisingly they were very yummy! I got the recipe from thatcleanlife, I also made double dark chocolate chip cookies using the same recipe but swamping the kidney beans for black beans and replaced the coconut flour with cacao powder.

Ingredients:

  • 1 can Kidney Beans (no salt added, drained and rinsed)
  • 1/8 cup Unsweetened Almond Milk
  • 1/8 cup All Natural Peanut Butter
  • 2 tbsps Coconut Oil (melted)
  • 1/2 cup Coconut Flour
  • 4 tbsps Raw Honey
  • 1/2 tsp Cinnamon
  • 1/8 tsp Sea Salt
  • 1/4 cup Organic Dark Chocolate Chips

Directions:

  1. Preheat oven to 375. Line a baking sheet with parchment paper.
  2. Measure out 1.5 cups kidney beans. Combine beans, almond milk, peanut butter and coconut oil together in a food processor. Blend until smooth.
  3. Add in coconut flour, honey, cinnamon and sea salt. Process again until creamy. Use a rubber spatula to gently stir in the chocolate chips.
  4. Measure out even amounts of dough onto the cookie sheet and use your hands to form into cookies. Sprinkle a few chocolate chips on each cookie and press down gently for good measure. Bake in the oven for 15 (chewy) to 20 minutes (crispy).
  5. Remove from oven and let cool.

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