These chewy and delicious flourless chocolate walnut cookies are naturally sweetened, gluten free and vegan.
Asher would be perfectly content waking up and baking a chocolate cake from scratch every morning. No, really. And the kid is GOOD!
Needless to say, he inherited his father’s love of baking. Fortunately, my friend Robyn has The Best Chocolate Cake Recipe {Ever} and it did not disappoint.
Of course, we can’t indulge in cake every day so recently we created a healthy chocolate cookie inspired by my friend Melissa’s Flourless Chocolate Cookies. In an effort to mimic a chewy, dense brownie I decided to add walnuts for crunch and added protein.
They were a huge hit with all of the boys and truly tasted like a rich and decadent walnut chocolate brownie.
The best part? My husband didn’t even notice they were made with black beans. Boom.
No forks required.
Flourless Chocolate Walnut Cookies
Ingredients
Instructions
- Pre-heat oven to 350 degrees and line two baking sheets with silicone baking mats or spray with cooking spray.
- Place black beans and cocoa powder in a high speed food processor and pulse until it reaches the consistency of sand, about 3-5 minutes.
- Add espresso, peanut butter, syrup, vanilla, baking powder and salt then puree on high speed until ingredients are evenly incorporated, about 3-5 minutes, scraping down the sides of the machine once halfway through.
- Remove the blade from food processor and scrape off any excess batter.
- Using a small cookie scoop, scoop out batter evenly between two pans – should make two dozen cookies.
- Sprinkle 1 teaspoon chopped walnuts on top of each cookie and gently press down into the batter.
- Bake cookies until firm, about 12-14 minutes.
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