NEED SUGAR!!

The past few months I've been a candy monster. Seriously. I ate all chocolate candy in sight. A new year, an old me. I'm going back to eating healthy and eating healthy treats. Of course I'll still have a peanut butter cup when I visit the Quentin Antique Shoppe (which is often since my parents own it). Here is a recipe I follow for the family favorite treat: Black Bean Cookies. Yum!

http://www.yankeekitchenninja.com/2013/01/black-bean-chocolate-cookies.html
FYI - I omit the flour so it is gluten free
Note - I do not add chips to the batter. I put a few chips on top of each cookie before it goes in the oven.

Ingredients:
1/4 cup unsweetened cocoa powder
1/2 cup sugar (you can substitute honey or agave syrup if you prefer)
1 teaspoon baking powder 
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 15-ounce can black beans, rinsed and drained
2 tablespoons skim milk
2 tablespoons creamy peanut butter
2 tablespoons olive oil
1 teaspoon vanilla 
1/4 cup dark chocolate chips

Directions:
Preheat oven to 375 degrees.

In a bowl, whisk together the cocoa powder, flour, sugar, baking powder, cinnamon, and salt; set aside.

In a food processor, combine the beans, milk, peanut butter, olive oil and vanilla and process until smooth. Working in small batches, add the dry mixture to the food processor and process until fully incorporated (it will resemble mousse). Fold in the chocolate chips (do not process).

Drop heaping soup spoonfuls onto a prepared baking sheet (you should end up with 16 large mounds). If you like, sprinkle a couple of extra chips onto each cookie mound. Bake for about 12-15 minutes (the cookies will still be a bit soft). Cool the cookies on the pan for a few minutes and then move them to a wire rack to cool completely.