Warm up the oven to 170C or 350F
Rinse and then drain the beans really well if using the canned ones, if you cooked them yourself, just drain them.
Place in a food processor or a blender with all ingredients besides almonds and chocolate.
Blend until smooth and then add ground almonds.
Pulse a few more times to assemble. You will get a delicious and fluffy batter
Now fold in chopped chocolate or chocolate chips - reserve 1/4 of amount to decorate the cookies before baking
Use an icecream scoop to scoop up the batter in small balls and place on the baking tray lined with parchment paper leaving enough space for them to expand.
Press carefully a few more pieces of chopped chocolate in each cookie.
Bake for 15 minutes on convenctional oven. Don't use fan assisted mode as it may dry them out.
When they're done, they will still be soft. After the time elapses just take them out, trust me cause if these cookies overbake they will will dry out and not be as soft. If unsure, try moving one and if it feels like it's holding it's shape, they're done.
Be sure to store the cooled down cookies in an airtight container in the fridge up to 7 days. They can be bit crumbly if kept on room temperature.