Grainless Double Chocolate Chip Cookies


I had full intentions to make dinner tonight, but I ended up with these instead! This has to be the easiest cookie recipe ever.  Enjoy a fresh batch of these cookies yourself in no more than 20 minutes. They are a chewy, chocolately treat that is also packed full of protein.  The best part of all is they are gluten free, dairy free,  vegan, nut free, soy free and refined sugar free!

Grainless Double Chocolate Chip Cookies

Yields: 12 cookies


  • 1 can black beans (rinsed)

  • 3 tbsp coconut milk

  • 1 tbsp almond  butter (or any nut butter i.e. cashew butter to make nut free)

  • 2 tbsp olive oil

  • 1/4 cup cacao powder

  • 1/4 cup almond flour (or coconut flour to make nut free)

  • 1/4 – 1/2 cup organic palm sugar (depending how how sweet you want them)

  • 1 tsp vanilla

  • 1/2 cup raw cacao nibs (or semi sweet chocolate chips)


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.

  2. In a food processor blend together all ingredients, other than the chocolate chips.

  3. Blend until completely smooth, then stir in chocolate chips

  4. Using a spoon plop cookie dough onto baking sheet and form into shape with hands. NOTE: these cookies don’t change much in shape when cooking so you need to form them into a cookie shape yourself. I find they are quite sticky so it works best if you wet your hands while shaping.

  5. Bake for 15 minutes.

  6. Let cool on baking sheet for 10 minutes before transferring to a wire rack.


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