Black Bean Chocolate Cookies

When you NEED a cookie, but don’t want all of the added sugar and calories, make a batch of these fudgy black bean chocolate cookies. Your cookie cravings will be sated!

I’m not sure when I discovered the genius of black bean chocolate cookies, but I have been making different versions of them over the last several years. Packed with fiber from black beans, and naturally gluten-free because they are flourless, black bean cookies satisfy my chocolate cravings and keep me feeling satisfied.

I often eat these cookies for breakfast when I need something sweet but don’t want anything too sugary. Because of the lack of flour, they are super rich and fudgy. Sometimes I forget how healthy they are – I eat them just because they taste so good! I also like to vary the flavor every so often by adding coconut, walnuts, etc. (see “variations” section below for ideas). 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.

black bean cookies stacked three high with more cookies in the background and chocolate chips scattered around

Expert Tips for Success

  • Always drain and rinse canned black beans. You want to rinse off all of the liquid.
  • Store these black bean chocolate cookies in the refrigerator for ultimate fudginess. They can be stored for up to 5 days, or in the freezer for up to 2 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.
black bean mixture in food processor
white hand pressing a fork into cookies on a baking sheet

Five Easy Steps to Delicious and Healthy Cookies!

  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. To a food processor, add black beans, eggs, cocoa powder, maple syrup, vanilla, cinnamon, and salt. Blend until well combined and smooth.
  3. Transfer cookie mixture to a medium-sized bowl. Using a rubber spatula, add chocolate chips and mix well.
  4. 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.
  5. Bake for 15 minutes. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
black bean cookies with coarse sea salt and chocolate chips scattered around

Variations & Substitutions

Make a vegan-friendly batch by substituting one avocado for the eggs, and use vegan dark chocolate chips. My favorite vegan brand of dark chocolate chips is Guittard.

Make a healthy version of Almond Joy cookies by omitting the cinnamon and adding 1/2 cup unsweetened coconut flakes! And if you eat nuts, add 1/3 cup chopped almonds!

Add 1/3 cup of chopped hazelnuts when you add the chocolate chips (and leave out the cinnamon); they will taste like Nutella cookies!

Create a Mexican chocolate cookie by adding 1/2 tsp of cayenne pepper.

More Cookie Recipe Ideas!

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

Black Bean Chocolate Cookies

When you NEED a cookie, but don't want all of the added sugar and calories, make a batch of these fudgy black bean chocolate cookies. Your cookie cravings will be sated!
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 18

Equipment

  • Food processor

Ingredients
  

  • 2 (15 oz. cans) black beans, drained and rinsed
  • 2 eggs
  • 2/3 cup cocoa powder
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup dark chocolate chips (60 % or higher)
  • course 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.
Keyword black beans, chocolate chips, cocoa powder, cookies, maple syrup

12 Comments

  1. Barb Haner

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

  2. Amanda Dixon

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

  3. 5 stars
    I love this healthier alternative using beans’ fabulous recipe!

  4. 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!

    • Gastronotherapy

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

  5. Heather Johnson

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

  6. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*