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Chocolate Fudge Pine Nut Cookies [Vegan, Gluten-Free, Oil-Free]

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These melt-in-your-mouth beauties have a secret ingredient. It’s a healthy secret. Shhh… don’t tell anyone and they’ll never know. If you like fudge you’ll love these cookies. Soft and moist without too much sweetness and just the right amount of chocolate. And if you haven’t guessed by now, the secret ingredient is…. beans!

Chocolate Fudge Pine Nut Cookies [Vegan, Gluten-Free, Oil-Free]

Calories

111

Serves

36

Ingredients

  • 1 1/2 cups (1 can) unsalted black beans, drained
  • 1/2 cup non-alkalized cocoa powder
  • 1 1/2 cups Medjool dates (18-20), pitted
  • 1/4 cup almond butter
  • 3 tablespoons ground flax seeds
  • 1/2 cup water
  • 1 cup tightly-packed blanched almond flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons pure maple syrup
  • 1 cup raw pine nuts

Preparation

  1. Pre-heat oven to 350°F.
  2. Line a cookie sheet with parchment paper.
  3. Mix the almond butter, flax, water, maple syrup, and vanilla and set aside.
  4. Place the beans, cocoa, dates, almond flour, and baking soda in a food processor and pulse to combine.
  5. Add the remaining ingredients and pulse until you have a smooth paste. It won’t look like cookie dough. It will be very thick, wet, and sticky.
  6. Turn the mixture out into a bowl and fold in the pine nuts, leaving a handful out for decorating the tops of the cookies.
  7. Using a small ice cream scoop (about 1 1/2-inches in diameter), portion the dough onto the cookie sheet, leaving about 2-inches in between each scoop.
  8. With moist fingers, slightly flatten each cookie. You want them to be about 3/4-inch tall.
  9. Add a few extra pine nuts to the tops and press them down slightly.
  10. Bake for 20 minutes.

Nutritional Information

Per Serving: Calories: 111 | Carbs: 15 g | Fat: 6 g | Protein: 3 g | Sodium: 6 mg | Sugar: 10 g

Notes

Cool completely before serving.

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AUTHOR & RECIPE DETAILS


photo

Simple, fun recipes inspired by old favorites and new flavors.

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting a blog. Before long, her following exploded and she now has a loyal readership, a published smoothie book, and over 600 recipes on helyn’s plant-based kitchen! She is a graduate of T. Colin Campbell’s plant-based nutrition program through eCornell University and plans to continue her education in order to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.


 

 

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0 comments on “Chocolate Fudge Pine Nut Cookies [Vegan, Gluten-Free, Oil-Free]”

Click to add comment
Angelique Contreras
6 Days ago

the recipe ingredients are so extensive. this recipe and other goods should be sold as a baking mix ready to bake. that would be so convenient and more attractive to get non vegans to buy into the vegan ans healthier choices. please make a convenient ready mix and sell these in packages that just add almond milk and bake type of box.


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