15.5 oz. can black beans, drained and rinsed
1/3 cup avocado oil (or mild olive, coconut, or canola oil)
1 teaspoon chocolate extract (or pure vanilla)
1 1/2 cups granulated sugar
2 1/2 cups allergy friendly, dark chocolate chips, divided
1 tablespoon flax seeds
1 1/2 cups sweet white sorghum flour
1 cup tapioca starch (sometimes called tapioca flour)
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon sea salt

1. Preheat the oven to 350 degrees.  Line a stainless steel baking sheet with parchment paper and set aside.
2. Drain and rinse the black beans.  Please the beans, oil, and chocolate extract into a blender or food processor.  Puree the mixture until smooth.  Place the puree into the bowl of a stand mixer fitted with a paddle attachment.
3. Melt 1 cup of the chocolate chips according to package instruction.  Pour the melted chocolate into the bowl and mix together until smooth. Add in the granulated sugar and mix for one minute.
4. Sift together the sorghum flour, tapioca starch, cinnamon, and baking soda.  Add into the bowl along with the salt and remaining chocolate chips.  Mix together until all of the ingredients are incorporated and smooth.
5. Using a tablespoon size scoop, scoop out slightly heaping tablespoons of dough.  Roll the dough between the palms of your hands to create a ball.  Gently flatten the ball to 1/4″ thickness.
6. Place the cookies 2 inches apart on the baking sheet.  Bake for 11 minutes.  Remove from the oven and allow the cookies to sit on the tray for 5 minutes before transferring the cookies, with a spatula, to a cooling rack. Once completely cooled store in an airtight container.
7. In between batches, cover the remaining dough in the bowl with plastic wrap to prevent drying.