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]
- 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
- Pre-heat oven to 350°F.
- Line a cookie sheet with parchment paper.
- Mix the almond butter, flax, water, maple syrup, and vanilla and set aside.
- Place the beans, cocoa, dates, almond flour, and baking soda in a food processor and pulse to combine.
- 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.
- Turn the mixture out into a bowl and fold in the pine nuts, leaving a handful out for decorating the tops of the cookies.
- 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.
- With moist fingers, slightly flatten each cookie. You want them to be about 3/4-inch tall.
- Add a few extra pine nuts to the tops and press them down slightly.
- Bake for 20 minutes.
Cool completely before serving.