crispy chocolate-granola-coconut cookie

i’ve been experimenting with coconut oil in baking. while i don’t let that grease pass my lips, my partner gobbles it up! he loves to eat it. so i bake with it. despite the fact that i forgot about these while they were in the oven, these cookies came out really well… crisp and toasty but plenty of moisture was locked inside.

here is a photo of the dry mix so you can get an idea of what all goes into my usual inventiveness:

black bean chips

black bean chips! soaked and slow-cooked black beans, smashed and stirred with roasted onion, garlic, cumin, salt, cayenne, ginger, pepper and love yielded a luscious black bean cream that I smeared across parchment paper and baked for ~30 minutes at 350 degrees until the edges curled and browned. These are crispy, crunchy, flavorful, and so wonderfully good for you to munch on. I plan to share these with my love with the chevre that is er… fermenting? molding? growing? in my closet…later this evening. I scoured the Internet for black bean chips and didn’t find much! These are awesome. I applied the same method as my oatmeal crackers. But these… are so much lighter and crispier!