I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today.
Full disclosure: I didn’t create this black bean cookie recipe. It’s adapted from Sarah Britton’s excellent blog, My New Roots. I’ve been making these rich, chocolatey cookies for years and wanted to share the recipe here because they reliably impress.
I’ll be releasing a healthy vegan desserts video on November 3rd, and these cookies will be one of three recipes featured. Yes—these black bean cookies are made with black beans. It might sound unusual, but the beans are undetectable in the finished cookie and help keep them moist and nutritious. They’re flour-free and gluten-free, and use coconut oil, maple syrup, and chia seeds. Despite the healthier ingredients, the cookies are decadently chocolatey—so much so that even skeptical eaters tend to love them. They also earn extra points for being vegan.
I like finishing these cookies with flaky Maldon salt and a touch of cayenne. The occasional savory flake brightens the chocolate and balances the sweetness.
They keep well in the fridge, so consider doubling the batch and storing extras for quick treats.
Dark Chocolate Black Bean Cookies
Ingredients
- 1 1/2 cups black beans, or one 15 oz. can, drained and rinsed
- 2 tbsp melted coconut oil
- 1/3 cup cocoa powder
- 1/4 tsp coarse sea salt or Maldon, plus more for sprinkling
- 1/4 tsp cayenne pepper
- 1/3 cup maple syrup, or agave
- 2 tbsp chia seeds, or 2 tbsp ground flax seeds
- 1 tsp vanilla extract
- 1/3 cup chopped vegan dark chocolate, 70% or higher
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, mix the chia seeds, maple syrup, and vanilla. Set aside to thicken.
- In a food processor, combine the black beans, melted coconut oil, cocoa powder, salt, and cayenne. Blend until smooth.
- Add the chia-maple mixture and pulse until incorporated.
- Remove the blade and stir in the chopped dark chocolate.
- Spoon the batter onto the prepared baking sheet and flatten the tops, since the cookies won’t spread much while baking. You should get about 8 cookies.
- Sprinkle each cookie with a little coarse salt or Maldon and a pinch of cayenne if desired.
- Bake for 15 minutes, then cool completely before enjoying. Store leftovers in the fridge; they will firm up but remain moist.
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