Chocolate chili cranberry cookies

Sound good, don't they. And oh, are they ever! But what if I told you the main ingredient is black beans? Still with me? And what if I told you they are gluten-free and vegan? I've probably lost some of you now... But go with me on this one. I've made them several times now to rave reviews. I'm not vegan (I do love me some cheese!), but I tend to find that vegan recipes are more inventive with ingredients, and often tastier, and these cookies are no exception.

Black Bean Chocolate Chili Cranberry Cookies
Recipe by Sarah Britton from My New Roots
Makes nine 3” cookies
 
1 ½ cups black beans, very soft
2 tbsp. coconut oil
1/3 cup organic cocoa powder
1/4 tsp. coarse sea salt, plus more for sprinkling
1/4 tsp. cayenne pepper
1/3 cup maple syrup
2 tbsp. chia seeds
1 tsp. vanilla extract
1/3 cup chopped dark chocolate
1/4 cup chopped dried cranberries
 
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. 
3. Place drained and well-rinsed beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined. Add maple syrup and chia mixture and pulse to incorporate. The batter will be quite liquid-y, but still hold together. Remove blade from the food processor and add chopped chocolate and cherries. Fold to incorporate.
4. Spoon cookie batter onto lined baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking. Sprinkle with coarse sea salt (important!). Bake for 15 minutes until the edges are browning. Cool and eat. Store in the fridge.