Choc- Chip Cookies (with beans?!)

When I first developed this recipe I used chickpeas as the binder to replicate a baked version of my Cookie Dough Protein Balls, which also used the legume. 
​On my third recipe test I accidentally picked up pinto beans and decided to run with it and see how the recipe would go. To my surprise, the recipe actually worked and tasted if not better than the original.
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This recipe isn't going to win any awards for the perfect Choc-Chip Cookie, but is a rather delicious sweet something to be enjoyed any time of the day. With the other ingredients combined, this recipe is fabulously high in protein in comparison to a standard cookie with the pinto beans, buckwheat flour & peanut butter adding the protein boost.
Why not make this cookie your pre/ post workout snack?!

Enjoy!

Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! 

Is it a soft baked, crispy or chewy cookie?
Soft baked. I'm sure if you prefer a crispy cookie, then you can bake at a lower temp for longer. 
​This cookie isn't going to reach 'chewy' because of it's low fat and sugar content, but regardless I have a cookie with a thin crispy outer shell and a soft cookie dough like centre. 
​The cookies are tastiest on the day of bake, as they tend to lose their crispy outer shell. 

Can I use another bean other than pinto?
Yes of course!  The bean I happened to pick up was pinto.
Choose your favourite bean or legume. :) 

Ingredients
1 can pinto beans or any other similar bean
¼ cup (40g) buckwheat flour
3 tbsp (35g) coconut sugar
1 tsp linseed meal
1 tsp baking powder
2 heaping tbsp peanut butter (preferably salted) or nut/ seed butter of choice
2 tbsp coconut oil, melted
1/2 tsp vanilla extract
1/8 tsp sea salt (add if chickpeas aren’t salted)
 
100g dairy free 70% or greater dark chocolate, roughly chopped into small pieces 

Method
Preheat the oven to 160°C and line a tray with baking paper. 
Drain and rinse beans then transfer to a food processor.
Add buckwheat flour, coconut sugar, linseed meal, baking powder, peanut butter, vanilla, salt (if using) and process until a very smooth dough is formed.
If you see the dough struggling to come together, add a tbsp of water.

Transfer dough into a bowl and stir in the chopped chocolate. 
Using a cookie scoop, scoop dough into balls.
Lightly flatten and place on your baking tray.
​Bake for 15- 20mins or until golden brown. 

Allow cookies to cool on a wire rack before enjoying. 
Store in an airtight container at room temperature for up to 5 days.
 
Makes 9 Cookies