NUTRITION

SERVINGS

INGREDIENTS

200 g Black beans

40 g Whey protein isolate

1 tbsp Almond butter

2 tbsp Almond powder

1 tbsp Honey

1 tbsp Cacao powder

0.5 tsp Olive oil

0.5 tsp Baking powder

0.25 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and line a large baking sheet with parchment paper.

• 2

  Rinse the black beans thoroughly in a colander and pat them completely dry with a paper towel to ensure the proper cookie texture.

• 3

  Place the dried black beans, almond butter, honey, olive oil, and cacao powder into a food processor.

• 4

  Process the mixture on high until it is completely smooth and glossy, with no visible bean skins remaining.

• 5

  Add the whey protein isolate, almond powder, baking powder, and sea salt to the food processor and pulse until just incorporated into a thick batter.

• 6

  Scoop the batter into 25 small, even mounds on the prepared baking sheet, spacing them about an inch apart.

• 7

  Lightly press down on each mound with a damp finger or the back of a spoon to flatten them slightly into a cookie shape.

• 8

  Bake for 10 to 12 minutes until the cookies are set on the edges but still feel soft and cakey in the center.

• 9

  Remove from the oven and let the cookies cool completely on the baking sheet to allow them to firm up before handling.