Black Bean Cookies? You read it right! These soft, chocolate-y cookies are made with black beans. Cocoa powder and dark chocolate chips help give this cookie the sweet chocolate flavor, disguising the beans.
Table of contents
These fudgy black bean cookies taste nothing like black beans. I know that might seem hard to believe, but it is true. You blend the beans to a paste before adding them to the batter-to hide the look of the beans and to leave you the perfect consistency for making homemade cookies.
These Black Bean Cookies are...
- Simple
- Rich and chocolate flavored
- Dairy-Free
- Vegetarian friendly
- Vegan
- Healthy
- Gluten-Free
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
How to Make Black Bean Cookies
- Take your beans, oil, agave syrup, baking soda and powder, cocoa, salt, and lemon juice in the food processor. Blend till creamy and smooth.
- Add the batter to the bowl and stir in the almond meal.
- Fold in the chocolate chip cookies.
- Drop onto a lined baking sheet and cook as directed.
- Cool the cookies on a baking rack.
Variations
Change Up the Agave Syrup
You are welcome to replace the agave syrup with a different type of sweetener-whether it is an artificial sweetener or granulated sugar. I love using agave, but feel free to experiment.
Switch Out the Chocolate Chips
I used dark chocolate chips for this cookie, but you could swap them for milk chocolate or even semi-sweet chocolate chips. You could even try using white chocolate chips for a change of flavor.
Drizzle or Dip in Chocolate
If you want to change up your cookies' presentation, you can melt some chocolate and drizzle it over the cookies. Or, dip half your cookie in melted chocolate. You could also try sprinkling your cookies with some chocolate shavings or even sprinkles to dress them up even more. Any of these decorations can add a whole new look to the cookies.
Black Bean Cookies FAQs
Are black bean cookies actually good?
Because the black beans are first rinsed, then pureed in a blender, the beans transform. The resulting bean paste will give your cookies a great base, and the bean's flavor will fit in with all the other ingredients. This is a healthy dessert that tastes like a treat! You might even trick people into thinking they are regular cookies made with flour.
How do I know when cookies are done?
The texture of these cookies when fully baked is a bit different than a classic cookie. To tell if your cookies are done, gently move one of them on the baking sheet. If it holds its shape, then they are done. Otherwise, let the cookies bake a minute or two longer.
How to store black bean cookies?
These cookies are ones that need to be stored in the refrigerator. Otherwise, they will tend to crumble when left out at room temperature. Take your cookies and place them in an airtight container, and store them for up to 7 days in the fridge.
And don't forget to grab a copy of my free vegan cheat sheet too! It's packed with my favorite easy substitutions to help you make just about any recipe vegan!
📖 Recipe
Ingredients
- 1 ½ cup black beans, canned, drained and rinsed
- ¼ cup coconut oil, melted
- ½ cup agave syrup, or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup almond meal
- 1 teaspoon lemon juice
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Place the black beans, coconut oil, agave syrup, baking powder, baking soda, cocoa powder, salt, and lemon juice into a food processor. Blend until it forms a smooth batter.
- Pour the batter into a medium bowl and add the almond meal. Stir to combine.
- Fold in the dark chocolate chips, reserving about ¼ of the amount for decorating the top of the cookies.
- Line a baking sheet with parchment paper. Scoop up the batter in small balls, and place on the baking sheet, leaving enough space for them to expand.
- Add the reserved chocolate chips to the top of the cookies.
- Bake for 15 minutes.
- When they're done, the cookies will still be soft. If unsure, try gently moving one with a spatula, and if it feels like it's holding its shape, they're likely done.
- Let the cookies cool, and store in an airtight container in the fridge up to 7 days. (They can be a bit crumbly if kept at room temperature.)
Mariann says
Made these today at grand daughters request for her graduation party. She likes my black bean brownies but since they were having cookies for dessert I opted for these. I used a small batter scoop & got approx 3 dozen ~ I did use white chocolate chips baked them for 9 min. I also made a batch swapping 3/4 cup buckwheat flour & used mini semi sweet chips ~ baked 7 min … would likely do 2/3 cup next time as it seems to absorb more moisture. Very good bite sized treat!! Thanks