Chocolate Peanut Butter Beanie Babies
Lots of protein in one little cookie. You’ll need a blender or food processor.
Servings
24medium cookies
Servings
24medium cookies
Ingredients
  • 115-ounce can Black Beansrinsed and drained
  • 3Large Eggs
  • 1/4Cup Softened Butter
  • 1/4Cup Peanut Butterany kind
  • 1/2Cup Brown Sugar
  • 1/4Cup Unsweetened Cocoa Powder
  • 1/4Cup Flouror gluten-free flour, like coconut flour
  • 1/2tsp Baking Powder
  • 1/4tsp Salt
  • 1tsp Vanilla
  • 1/2Cup Peanut Butter Chips
  • 1/2Cup Chocolate Chips
Instructions
  1. Blend or process the beans with the eggs until completely smooth.
  2. Add all remaining ingredients and process or mix to form cookie batter. Stir chips into the batter by hand.
  3. Dough can be immediately portioned in 2 Tbsp amounts into silicone or parchment-lined muffin pans. Smooth tops. Bake for about 20 minutes in a preheated 350°F oven.
  4. Alternatively refrigerate dough in a covered contained for 1 to 24 hours to firm up. Drop by rounded tablespoons onto parchment or silpat-lined baking sheets, spacing 1 inch apart. Bake for about 15 minutes in a preheated 350°F oven, until firm and slightly crackled. Cool completely on the baking sheet before moving to storage.
  5. Cookies will keep in a covered container at room temperature for a few days, and in the freezer for 6 months. Wrap air-tight to prevent freezer burn.