White bean & date chocolate cookies

Makes approximately 24 cookies:

 

1 can drained cannellini beans

1.5C fresh medjool dates, pitted

1.5 tablespoon cacao powder (30ml)

1 tablespoon coconut flour (15ml)

1 tablespoon coconut oil (20ml)

1/4 tsp salt

 

1. Preheat fan-forced oven to 200C

2. Put all ingredients in a food processor and blitz until mixture comes together in a big blob

3. Line a biscuit tray with baking paper and roll teaspoon sized balls and place on the tray. These won’t spread but you will need a bit of room between each ball.

4. Press each ball with a spatula to the desired thickness

5. Bake for 20 mins

6. Leave on tray to cool and harden a little

More nutty flavour - add in 1/4C tahini and extra 1/4C dates