2tablespoonsgluten free flourany flour will do here, almond, whole wheat pastry, all purpose, etc.
1teaspoonbaking powder
1/2teaspoonsalt
For the Cherry Filling
1/2cuptart frozen cherries
1tablespoonhoney
1tablespooncornstarch
1tablespooncold water
Instructions
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
Combine the black beans, coconut oil, almond butter, vanilla and milk in a food processor and process until smooth.
Add the remaining ingredients and process until thoroughly combined.
Turn the dough (which will be the consistency of a thick mousse) out into a bowl.
With wet hands, roll into balls, place on the baking sheet and gently press down with your thumb in the middle to create an indentation for the filling.
Bake for 12 minutes, remove from the oven and press down again in the middle to deepen the indentation that most likely became shallower while baking.
Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
While the cookies cool, prepare the filling by combining the cherries and honey in a small sauce pot over medium-high heat until simmering.
Mix together the cornstarch and water in a separate small bowl and add the slurry to the pot.
Mix until thickened.
Remove from heat and let cool.
Once cookies are completely cooled, spoon the cooled filling into the hole and serve.