Black Bean Chocolate Cookies

Now, before you freak out--beans in cookies!!!--give this at least a look over.  They actually are quite tasty.  After reaching my threshold weight this week, it was back aboard WeightWatchers.  I have been really good in my first week and decided to try something semi-nutritional for a treat.  I've been craving chocolate crinkle style cookies and ended up with this experimental recipe.  Please comment if you try them.  They are very moist and melt in your mouth.  Lots of good fiber as well as chocolate flavor.  For less calories, you could leave out the chocolate chips, but I happen to like them.  

1 15 oz can of black beans, drained, rinsed, and pureed with 1/8 cup of water.

3/4 cup cocoa
2 cups gluten free flour mix
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp xanthan gum
1/4 cup finely ground flax meal (optional, but adds fluffiness and fiber)
6 tbsp butter, softened
1/4 cup olive oil (or canola)
3/4 cup honey (or sugar if you so desire)
1 egg
2 tsp vanilla
1 cup semi-sweet chocolate chips

Powdered sugar (optional)

1.  Preheat oven to 350.  Mix together dry ingredients, set aside
2.  Cream together butter, olive oil and honey for 1-2 minutes until light and fluffy.  Add egg and vanilla and again cream until lighter and fluffier (this guarantees a better cookie texture). 
3.  Add black bean puree and mix well.
4.  Mix dry ingredients into wet mixture until cookie dough just comes together.  Add chocolate chips and mix well.  Dough will be a soft, but pliable dough. 
5.   This step is optional:   Take tablespoons of dough using small ice cream scoop or spoon, drop into bowl of powdered sugar, cover well. 
6.  Place on parchment paper lined cookie sheets.  Bake at 350 for 11 minutes.  (Don't overbake or they will get dry.)  They will still be soft to the touch. 

Makes 4 1/2 dozen.    2 Weight Watcher Points per cookie (new plan)