Fudgy Black Bean Cookies

When you NEED a cookie, but don't want all of the added sugar and calories, make a batch of these dairy-free and flour-less black bean cookies. Packed with fiber and protein, and naturally gluten-free, these quick and simple cookies will satisfy your chocolate cravings and keep you sated.

I'm not sure when I discovered the genius of black bean cookies, but I have been making different versions of them over the last few years. Of course, black beans can be added to savory dishes, like refried bean tacos and black bean, corn, and avocado salsa. But, in cookies?? Yes, and they work like magic!

I often eat them for breakfast when I need something sweet but still want a healthy meal. They're super rich and fudgy, chocolaty, slightly sweet (but you can make them as sweet as you like), and nutritious.

What's more, you simply throw all of the ingredients into a food processor to combine, and bake for 15 minutes. No fuss, and ALL of the flavor.

Jump to:

• ⭐️ Why These Cookies Are The Best
• 🍫 Ingredient Notes
• 🥥 Variations & Substitutions
• 🥄 How To Make These Cookies
• ⏲ Expert Tips
• 💬 Frequently Asked Questions
• 🍪 Related Recipes
• Fudgy Black Bean Cookies

⭐️ Why These Cookies Are The Best

• Chocolatey, fudgy, and not overly sweet. The cocoa powder, maple syrup, and vanilla extract mask the flavor of the beans, and the result is a brownie-like chocolate cookie!
• A super simple recipe that can be prepped in just 5 minutes
• Nutritious: High in fiber and protein, dairy-free, gluten-free, and oil-free, like my healthy banana peanut butter cookies and vegan peanut butter banana cookies
• Great for breakfast, dessert, or snacking

🍫 Ingredient Notes

• Vanilla extract - Adds deep flavor and masks the flavor of black beans.
• Ground cinnamon - Provides a subtle, warm spicy flavor.
• Salt - Adding salt to baked goods helps to amplify the flavors; don't skip it!
• Coarse sea salt (optional) - Enhances the chocolate flavor and adds a slight crunch.
• Black beans - We use canned black beans for this recipe, but you can also use dried (and soaked) black beans. Remember to drain and rinse your canned beans. (More beans to use? Try my southwest black bean soup!)
• Cocoa powder - This is what creates that rich chocolaty flavor.
• Maple syrup - I love the subtly sweet flavor of maple syrup. If you want sweeter cookies, add a bit more, but remember that the chocolate chips will also add sweetness.

🥥 Variations & Substitutions

• Sweetener. Use honey or agave nectar in place of maple syrup, or see my list of the best maple syrup substitutes.
• Make vegan: Substitute two flax eggs or one avocado for the eggs, and use vegan dark chocolate chips (I like the Guittard brand).
• Almond Joy: Omit the cinnamon and add ½ cup unsweetened coconut flakes. And if you eat nuts, add ⅓ cup chopped almonds.
• Nutella: Add ⅓ cup of chopped hazelnuts when you add the chocolate chips (and leave out the cinnamon).
• Mexican: Add ½ teaspoon of cayenne pepper.
• Peanut butter: Add ¼ cup of peanut butter for a peanut butter cup flavor.
• Banana: Add 1 banana (chopped) for extra sweetness and a mild banana flavor (Chunky Monkey, anyone??).

🥄 How To Make These Cookies

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

To a food processor, add black beans, eggs, cocoa powder, maple syrup, vanilla, cinnamon, and salt. Blend until well combined and smooth.

Transfer cookie mixture to a medium-sized bowl. Using a rubber spatula, add chocolate chips and mix well.

Using a 1" cookie scoop or teaspoon, place scoops of batter onto baking sheet. Use back of spoon or fork to flatten cookies. If using coarse sea salt, sprinkle a small pinch on top of each cookie.

Bake for 15 minutes. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

⏲ Expert Tips

• Always drain and rinse canned black beans really well. You want to make sure you get rid of as much liquid as possible (it's ok if the beans are wet after rinsing).
• Storage: Store in the refrigerator for ultimate fudginess. They can be stored in an airtight container for up to 5 days.
• How to freeze: After completely cooled, transfer to a freezer-safe container and store for up to 3 months.
• Blend cookie batter in the food processor for several minutes. Stop and scrape down sides of bowl and repeat for another minute. This will ensure a smooth and well-combined cookie batter.
• Let cookies cool for at least 5 minutes before transferring them to a cooling rack. They will firm up as they cool.
• These cookies become fudgier as they cool and set up, so if you can wait before digging in, it's worth the wait!

💬 Frequently Asked Questions

🍪 Related Recipes

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