- Preheat the oven to 350°F.
- In a stand mixer, mix the black beans, coconut oil, cacao powder and maple syrup until pureed. Transger into a large mixing bowl with the oats, cacao nibs, chocolate chunks, chia and pecans.
- Cover a baking sheet with parchment paper. Form balls about the size of a large tablespoon and place them on the baking sheet making sure to leave about 2" between each. Lightly flatten the balls. Bake for 25 minutes., let cool and enjoy!
- The cookies will keep for a week in an airtight container.
*For a gluten-free version, use gluten-free oats.