8 oz. navy/white beans, rinsed and pureed
1/2 cup margarine
1 tablespoon molasses
1 teaspoon vanilla
2 tablespoons applesauce or pureed silken tofu
2/3-3/4 cup sugar, to taste
1 1/4 cups flour, wheat or spelt
3/4 cup rice flour
1 tablespoon unsweetened cocoa powder, optional for color
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
pinch of nutmeg
1/2 cup vegan chocolate chips
1/3 cup chopped nuts, toasted
Preheat oven to 375F. Line two cookie sheets with parchment.
Cream vegan margarine and vegan sugar together and stir in rest of wet ingredients.
Sift dry ingredients together and add to wet mixture. Combine until just mixed and fold in chocolate chips and nuts.
Drop in tablespoons onto cookie sheets, and flatten to 1/2 inch thickness. These cookies do spread a bit during baking.
Bake for 13-15 min or until centers look set and edges are slightly golden.