These quick and simple cookies have a soft, brownie-like texture and are packed with nutrients from black beans, pumpkin seeds and cocoa. They can be made one of two ways: with or without the addition of beets, which makes them even more moist and nourishing. Slideshow: More Gluten-Free Cookie Recipes 

May 2015

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Credit: Photo © Anya Kassoff

Recipe Summary test

total:
30 mins
Yield:
Makes 18 small cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Grind the pumpkin seeds or nuts into a coarse meal in a food processor. Transfer to a large bowl. Grind the chocolate into tiny pieces and add to the pumpkin seeds.

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  • Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut oil, chia seeds, vanilla extract and salt in a food processor. Pulse several times to turn into a chunky puree. If you decide to use beets, add it at this time as well.

  • Add the ground pumpkin seeds and ground chocolate into the food processor. Process everything to combine well and transfer the mixture to a large bowl. Chop reserved figs, add them to the chocolate mixture and mix to combine.

  • With a small ice-cream scoop, scoop about 18 cookies on a parchment paper-covered baking sheet. Dip the scoop in water in between each cookie. Slightly flatten each cookie with a wet spoon. Bake for 15 minutes and let cool. The cookies are going to be very soft while still hot.

  • Keep refrigerated in an airtight container after the first day. They keep well for about a week.

Notes

You can also make these cookies with different types of beans —red, white and even chickpeas.

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