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Gluten-Free Double Chocolate Cookies With Creamy Frosting

Author:

Ilene Godofsky

December 21, 2013

Written by

Ilene Godofsky

December 21, 2013

Looking to impress at your next party? These black bean-based cookies are a total showstopper.

Gluten-Free Double Chocolate Cookies With Creamy Frosting

Makes about 16 cookies

Ingredients

For the cookies

1 can or 1.5 cooked cups of black beans
2 Tbsp. nut butter of your choice (peanut, almond, tahini..)
2 Tbsp. coconut oil, softened
1 Tbsp. vanilla extract
6 dates, pitted and chopped
1-2 Tbsp. agave (depending on desired sweetness)
1/4 cup cocoa powder
1/3 cup oat flour
1/4 tsp. salt
1/2 cup vegan chocolate chips

For the icing

1 cup vegan cream cheese
3 tablespoons agave or maple syrup
1 tsp. vanilla extract

Method

Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper.

Combine all cookie ingredients, except chocolate chips, in blender until smooth. Transfer batter to a medium bowl and mix in chocolate chips.

Wet hands and roll cookie batter into balls 1"- 1.5" thick. Place on parchment paper 1" apart. Bake for 20 minutes, then remove from oven and allow cookies to cool for 15-20 minutes.

Prepare the icing by mixing all ingredients together until smooth. Once cookies have cooled, spread icing on cookies with a knife. For a fancy touch, use a pastry bag or plastic baggie with a corner cut off to zigzag icing across the top of the cookies. Sprinkled with dried coconut and enjoy!