Spiced Chili Chocolate Cookies

• 2 Tablespoons Chia Seeds
• 1/3 cups Blue Agave Nectar
• 1 teaspoon Vanilla Extract
• 1 can (15 Oz. Size) Black Beans
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Plus 2 Teaspoons Dark Cocoa Powder (Hershey's Special Dark)
• 2 Tablespoons Plus 2 Teaspoons Cocoa Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Cayenne, Scant
• 1/3 cups Spiced Chili Dark Chocolate, Chopped
• Coarse Sea Salt, For Sprinkling On The Top (optional)

1. Preheat oven to 375u0b0F. Line a baking sheet with parchment paper.
2. Mix chia seeds, agave, and vanilla in a bowl and set aside.
3. Drain and rinse beans well. Place the beans, coconut oil, cocoa powders, salt and cayenne in a food processor and blend until well combined. Add chia mixture and blend incorporate. The batter will be quite liquid-y, but still hold together.
4. Remove blade from the food processor and add chopped chocolate. Fold to incorporate.
5. Spoon cookie batter onto lined baking sheet in your preferred cookie size (use a scoop or tablespoon). Space them an inch or so apart.
6. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking.
7. Sprinkle with coarse sea salt! Bake for 15 minutes until the edges are browning.
8. Cool and eat. Store in the fridge.
9. Adapted from mynewroots.org

chia seeds, vanilla, black beans, coconut oil, cocoa, cocoa, ubc, ubc, chocolate, salt

Taken from tastykitchen.com/recipes/desserts/spiced-chili-chocolate-cookies/ (may not work)