Last month, we invited Charlotte Press of Start Nutrition in to our studio to share her awesome cookbook and special healthy recipes with our Fuse clients. Thanks, Charlotte, for letting us pass along this delicious treat!
Would you ever guess these decadent looking cookies are made from legumes?! 
Charlotte’s “midnight mystery cookies” are healthy and unique because of their secret ingredient: BLACK BEANS! This recipe is for the full sized cookie. The minis served in studio were 1/4 the size. She recommends these as a filling snack pre- or post-workout or just when you are craving something sweet! They are low in sugar (less than 6 grams a cookie) and packed with natural protein and fiber (each one has 5 grams of fiber and 11 grams protein) from the mystery ingredient in the black beans, which, will fill you up! The healthy fats from the almond butter and flour keep blood sugar stable. Plus, they’re a great way to sneak in beans. You can check out Charlotte’s website here, follow her on instagram @press.startnutrition for more recipes & nutrition tips, or shoot her an email [email protected].
Midnight Mystery Cookies (serves 12)
Gluten-Free, Dairy-Free, Vegetarian, Vegan
1 15 oz BPA-free can black beans
¾ cup almond flour
½ tsp baking soda
1 tsp cinnamon
½ cup nut butter of choice (I like almond)
¼ cup maple syrup or honey
¼ cup vegan protein (I recommend Nuzest – you can use code PRESS25 to save 25% on their site, chocolate or vanilla works fine)
1 bar dark chocolate chopped up, or ¼ cup chocolate chips
1 flax or chia egg or regular egg if not vegan egg (flax egg is 1 tbsp ground flax seed or chia seed mixed with 1.5 tbsp water – directions below)
Instructions: Preheat oven to 350. Puree beans in food processor until well combined. Meanwhile make flax egg (it needs to sit for 5 minutes), if you are using this. Add rest of ingredients through protein powder and mix to combine. Add egg or flax egg. If the batter looks dry add some almond or coconut milk, if it looks too wet add some protein powder or almond flour. Finally chop up your chocolate bar or use chocolate chips and add to the mixture. Line a baking sheet with parchment paper and use an ice cream scoop to scoop 2 tbsp sized balls onto the cookie sheet. Option to flatten them a little bit. Bake for 12-14 minutes until edges are a bit browned. Let cool and enjoy!