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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chocolate Fudgey Cookies Recipe

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This recipe for Chocolate Fudgey Cookies is from SweetBay Cookie Exchange 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can beans (I used black beans) drained and rinsed.
½ cup creamy peanut butter
½ cup honey or maple syrup
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
⅔ cup chocolate chips
1 tsp vanilla extract
pinch of salt
Directions:
Directions:
1) Preheat oven to 350º
2) Add beans, PB, honey, cocoa powder, vanilla, baking powder, and salt to food processor. Process until smooth. Scrape down sides with a spatula and blend until thick dough-like consistency forms the more bean pieces remain.
3) Stir in chocolate chips. Using a spoon, portion batter into 1 ½ inch disks onto baking sheet covered in parchment paper.
4) Bake for 10-12 minutes. Remove from oven and let cool and firm up.
Personal Notes:
Personal Notes:
Allergen Info:
egg and gluten free
contains Peanuts

1 Cookie= 113 Kcal, 5g fat, 16g of carbs, 3g protein

 

 

 

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