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.
Servings: 18 cookies
Calories: 86kcal
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.
Video
Notes
- Storage: Store in the refrigerator for ultimate fudginess. They can be stored in an airtight container for up to 5 days.
- 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.
Nutrition
Calories: 86kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 133mg | Fiber: 2g | Sugar: 7g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg