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    Gastronotherapy » Recipes » Cookies

    Fudgy Black Bean Cookies

    Published: Jul 22, 2021 · Modified: Jul 29, 2022 by MaryAnne · 16 Comments

    Jump to Recipe Print Recipe

    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.

    black bean cookies arranged on a gray plate with more cookies in the background.

    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

    cookie ingredients arranged on a table.
    • 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??).
    hand displaying inside of cookie that has been bitten into.

    🥄 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.

    black beans, cocoa powder, cinnamon, eggs, and salt in a food processor.

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

    chocolate chips being mixed into cookie dough with a rubber spatula.

    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.

    hand pressing fork onto cookies on baking sheet.

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

    black bean cookies arranged on a cooling rack.

    ⏲ 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!
    white hand picking up cookie from blue plate of cookies.

    💬 Frequently Asked Questions

    Why are black beans used for baking?

    They work well for several reasons:

    * They have a neutral flavor so can be easily incorporated into your favorite baked good
    * They are high in fiber, protein, and loaded with nutrients
    * Because they have a thick consistency when blended, they act as a great substitute for flour and eggs.

    Can you put beans in cookies?

    Absolutely! They often replace the eggs and/or flour and act as a binder in cookies and brownies.

    What do black bean cookies taste like?

    I promise that they don't taste like black beans at all (which are already very neutral in flavor). They have a deep chocolaty taste, are slightly sweet, with a fudgy texture and a hint of warm cinnamon.

    🍪 Related Recipes

    • Healthy flourless cookies arranged on a blue plate.
      Healthy Peanut Butter Banana Cookies (5 Ingredients)
    • thumbprint cookies arranged on parchment paper with a spoon full of jam.
      Gluten Free Thumbprint Cookies (with almond flour)
    • 4 ingredient cookies arranged on a blue plate with crumbs.
      Healthy 4 Ingredient Cookies (vegan & gluten free)
    • five dairy free chocolate chip cookies arranged on a white plate.
      Dairy Free Chocolate Chip Cookies

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.

    black bean cookies arranged on a gray plate.

    Fudgy Black Bean Cookies

    Author: MaryAnne
    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.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 86 kcal

    Equipment

    • Food processor

    Ingredients
      

    • 2 (15-ounce cans) black beans, drained and rinsed
    • 2 eggs
    • ⅔ cup cocoa powder
    • ⅓ cup maple syrup
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 cup dark chocolate chips (60 % or higher)
    • coarse sea salt (optional)

    Instructions
     

    • 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 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.

    Notes

    • 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 it you can wait before digging in, it's worth the wait!

    Nutrition

    Calories: 86kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 83mgPotassium: 133mgFiber: 2gSugar: 7gVitamin A: 28IUVitamin C: 1mgCalcium: 45mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb Haner

      July 22, 2021 at 9:57 am

      5 stars
      Interesting! When I dig my food processor out I will be trying these!

      Reply
      • Gastronotherapy

        July 22, 2021 at 1:33 pm

        You might be able to fool Darryl with healthy cookies! 🙂

        Reply
    2. Amanda Dixon

      July 26, 2021 at 3:35 pm

      5 stars
      These were a delight! They turned out so chocolatey, and the black beans gave them such a nice fudgy texture.

      Reply
      • Gastronotherapy

        July 27, 2021 at 10:25 am

        Thanks, Amanda! I especially love the fudgy texture!

        Reply
    3. Claudia Lamascolo

      July 26, 2021 at 3:57 pm

      5 stars
      I love this healthier alternative using beans' fabulous recipe!

      Reply
      • Gastronotherapy

        July 27, 2021 at 10:26 am

        Thanks, Claudia!

        Reply
    4. Anjali

      July 26, 2021 at 4:40 pm

      5 stars
      I couldn't believe that these cookies had no flour AND were made with black beans!! They tasted so unbelievably good and totally satisfied my cookie craving today! Yum!

      Reply
      • Gastronotherapy

        July 27, 2021 at 10:27 am

        Yay! So glad you enjoyed them, Anjali! I always have a bag of them in the freezer for when my chocolate/cookie cravings hit. 🙂

        Reply
    5. Heather Johnson

      July 26, 2021 at 5:53 pm

      5 stars
      i always wanted to try this and so glad i did - really tasty!

      Reply
      • Gastronotherapy

        July 27, 2021 at 10:27 am

        Thanks, Heather!

        Reply
    6. Jamie

      July 26, 2021 at 6:09 pm

      5 stars
      What a clever way to use black beans! I love this idea and the added fiber! I can't wait to give it a try.

      Reply
      • Gastronotherapy

        July 27, 2021 at 10:28 am

        Thanks, Jamie! Let me know what you think after making them! 🙂

        Reply
    7. Barb Haner

      February 02, 2022 at 3:52 pm

      5 stars
      Finally got around to making these … so easy and so fudgy! They are like an excellent brownie!

      Reply
      • Gastronotherapy

        February 02, 2022 at 4:27 pm

        So glad you liked them! I agree - they are one of my favorite recipes, and I always have some in the freezer!

        Reply
    8. Ava R.

      October 24, 2022 at 1:58 pm

      5 stars
      I've made these 3 times now, and I am still amazed at how fudgy and chocolatey they are! Next time, I am going to try the "almond joy" flavor. Thank you for such a yummy healthy cookie recipe!

      Reply
      • MaryAnne

        October 24, 2022 at 2:51 pm

        Thanks so much, Ava! I'm so happy that you love them as much as I do. Let me know if you make the almond joy flavor!

        Reply

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    MaryAnne from Gastronotherapy

    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

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