Spiced Chili Chocolate Cookies

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Mix chia seeds, agave, and vanilla in a bowl and set aside.

Drain and rinse beans well. Place the beans, coconut oil, cocoa powders, salt and cayenne in a food processor and blend until well combined. Add chia mixture and blend incorporate. The batter will be quite liquid-y, but still hold together.

Remove blade from the food processor and add chopped chocolate. Fold to incorporate.

Spoon cookie batter onto lined baking sheet in your preferred cookie size (use a scoop or tablespoon). Space them an inch or so apart.

Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking.

Sprinkle with coarse sea salt! Bake for 15 minutes until the edges are browning.

Cool and eat. Store in the fridge.

Adapted from mynewroots.org