Preheat oven to 350 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper and drizzle with coconut oil.

Add the drained black beans, melted coconut oil, almond butter, dates, water, maple syrup, and peppermint essential oil to a blender. Blend on high until fully incorporated and smooth, scraping down the edges as necessary. Ensure that all the black beans and dates have been fully broken down.

Add the cocoa powder, baking powder, baking soda, and coconut flour to the blender. Blend until fully combined. Scrap down the blender as necessary.

Stir in the unsweetened dark chocolate chunks.

Scoop the cookie mixture onto the prepared pans. The mixture will be slightly soft.

Bake in preheated oven for 12-14 minutes, until slightly firm to the touch.

Remove from the oven and allow to cool completely before transferring to a plate or container.

I like to store these cookies in the freezer and remove as many as I need a few minutes before serving to thaw slightly. These cookies taste best straight from the freezer.