Ingredients:

1-Preheat oven to 375℉. Line a baking sheet pan with parchment paper or a reusable silicone baking mat.

2-In a food processor fitted with the steel blade, add the black beans, egg, and butter. Pulse until mostly smooth.

3-In a separate microwave safe bowl, combine the unsweetened chocolate and coconut oil and melt together in the microwave for about 30 seconds. Mix with a fork. Repeat until smooth and let cool to room temp.

4-Add the vanilla, sugar, baking soda, salt and melted chocolate. Pulse again until smooth.

5-At this point the cookie dough should be about the consistency of hummus. It’s ok if it’s a little runny.

6-Add the Just Ingredients Chocolate Protein Powder and pulse until the mixture is well combined. It should be a fudge-like consistency. Add 1-2 tablespoons more of protein powder if it is too runny.

7-Add most of the chocolate chips (about 3 ounces) and mix by hand so that they’re evenly distributed. (save the last ounce to top the cookies with.)

8-Using two spoons (or a spoon and your fingers!), scoop about 2 tablespoons of dough and place about 2 inches apart on your baking sheet.

9-Spead each portion of cookie dough into a round cookie about 1/2 inch thick. Ensure to leave space between cookies for room to expand when baking.

10-Add a few more chips to the tops of your cookies. (Optional: sprinkle with coarse sea salt)

11-Place the baking sheet with dough into the refridgerator to chill for about 10 minutes or until dough is firm to the touch.

12-Place the baking sheet in the center of the preheated oven and bake for about 18 minutes or until cookies are mostly firm to touch and appear crackled.

13-Remove from the oven and allow to cool completely on the baking sheet. They’ll be fragile when warm. Store in refridgerator!