Allergy-Friendly Chocolate Chip Cookie Recipe

Black bean cookies for the win!

Get ready to be wowed! This cookie recipe was made especially for us by Chef Jessica over at Maui Personal Chef. I have to admit, I was a little skeptical when I found out about the secret ingredient…black beans!? After sampling many meals made by Chef Jessica, I wholly trust her, so I dove right in.

After reading the recipe, I was stoked to see that the cookies were easy to make - throw everything in a food processor or blender, then just stick the batter on a cookie sheet and pop into the oven. I mean, how simple is that?! When recipes have multiple steps or seem overly complicated, I usually need to give myself a pep-talk first. I’m glad to report that did not happen here! This recipe was more of a confidence builder. Yaaas!

The next (and most important) factor was that when my kiddos tasted the cookies, they had no idea about the beans or lack of the refined sugars you usually find in cookies…AND they wanted more! These are cookies I would make again and again. It feels good to be able to offer my family a healthier alternative to the typical cookie.

So, without further adieu, here’s the recipe:

• 1/2 cup cooked black beans

• 1/2 cup sunflower seed butter

• 1/3 cup maple syrup

• 1 tbsp. ground flax seed

• 1 tbsp. vanilla extract

• 1/2 cup allergy-friendly mini chocolate chips

• Coarse sea salt

Preheat the oven to 350 degrees. Blend all ingredients except chocolate chips and salt in a food processor or blender. Then stir in chocolate chips and form into small balls. Place balls on parchment-lined baking sheet. Sprinkle with coarse sea salt on top and bake at 350 degrees for 15 minutes. Remove from oven and let cool on the pan for 10 minutes before eating. Enjoy!

Comment below to let me know how the cookies turned out for you!