Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Rinse the black beans well in a colander. Use a paper towel to pat them dry. It's fine if they are still slightly wet, but try to get as much water off the beans as possible.

Add all ingredients except the chocolate chips to a food processor. Process until a thick dough forms and all the clumps are out. You may need to stop the food processor to scrape the sides with a rubber spatula and re-start a couple of times.

Stir in the chocolate chips until well-distributed throughout the dough.

Take a large portion (about ½ to ⅔ cup) of dough in your hands and form into a ball, then press into a disc. You will need to form the dough to the shape you want, as they will not spread or rise through the baking process. If desired, top the dough with more chocolate chips.

Place dough discs on the parchment-lined baking sheet and bake 8 to 10 minutes, until cookies have set up and have small cracks.

Remove from the oven and allow cookies to cool at least 20 minutes before serving.