Vegan Double Chocolate Black Bean Cookies
For those of you who don't know, I run a food blog (kellyinthekitch.blog) where I share tons of healthy, satisfying & delicious recipes from smoothies to salads, bowls, casseroles, dips, spreads, pastas, raw & baked treats, cookies, brownies, homemade burgers, overnight oats, chia puddings, matcha & adaptogen lattes & the list goes on!
The most popular recipe on my blog (according to both stats & feedback from my subscribers #doublewhammy) is these Vegan Double Chocolate Black Bean Cookies. Yes, you read right, the cookies are made with black beans, but I promise, you’d never know it. You guys have no idea how many people I’ve fooled with these, my dad included (& let’s just say he’s not as into the whole healthy eating thing as I am). He could not believe the party in his mouth, nor could he believe that they were that delicious & that healthy.
They’re moist, chewy, chocolatey, fudgy, rich, indulgent, comforting, full of fibre, healthy fats, plant-based protein & antioxidants & the best part is they’re ALL OF THAT & more… they’re probably one of the easiest cookie recipes to put together. No stand mixer necessary. No chilling time in the fridge. Minimal bake time. All you need is a blender, a bowl & some simple ingredients & you’re good to go to chocolate heaven.
I think everything they’re not also deserves an honourable mention: they contain no dairy, oil, refined sugar, eggs, soy or flour, so let’s just say… JUST ABOUT ANYONE CAN EAT THEM, no matter what your dietary restriction, sensitivity or allergy. And no, I didn’t forget about those of you who are on a nut-free diet… there’s even a substitute to make these you-friendly!
These cookies are life-changing (I might be exaggerating a bit, but seriously, you NEED to try them). Anyone & everyone who tries them freaks out at how delicious they are & is stunned at how wonderfully black beans can be used in baking, not to mention, black beans are a nutritional powerhouse:
Full of protein & fibre (just one cup rings you in at 15g of both protein & fibre)
Amazing for digestive & gut health
Satisfying & filling due to high fibre & protein content
Cholesterol-free & contribute to heart health
Rich in vitamins & minerals, such as vitamin A, calcium, iron, manganese & anti-inflammatory omega-fatty acids, making them great for hormonal health, skin, strong bones, energy levels & brain health
Rich in flavonoids (antioxidants that help boost the body’s immune system, contribute to gut health & preventing the risk of disease & infection.
PRO TIP: It’s super important to ensure that you rinse the beans well because it helps remove some of the starch, as well as reduces sodium content; once you rinse them, make sure to pat them dry to prevent the batter from getting too liquid. Don’t skip this step - it can ruin your batter if you do & make it super runny.
Now, without further ado (because let’s be honest, I kept you waiting long enough), here’s what you need & how to make them:
1 15-oz. can of black beans, rinsed & drained
¼ cup of organic unsweetened cacao powder
1 ½ tsp. of pure organic vanilla extract
¼ cup of raw organic almond butter or peanut butter (for a nut-free alternative, substitute for hemp, pumpkin seed or coconut butter)
¼ c. + 1 tbsp. of pure organic maple syrup
1 tsp. of baking powder;
A pinch of sea salt!
¾ cup of dairy-free chocolate chips (& more for topping, if desired)
Preheat your oven to 350F & line a baking sheet with baking mats or parchment paper. Set aside.
Combine all the ingredients (except the chocolate chips) to your food processor or blender & pulse or blend until combined & a uniform batter is formed. You might have to scrape the sides once or twice (to save as much chocolate as possible, because CHOCOLATE!!)
Pour the batter into a mixing bowl & gently fold in the chocolate chips.
If your dough is very runny & you have time, you can pop it into the fridge for about 30 minutes to an hour to firm up! Otherwise, you can still bake the cookies right away, but shaping them might be a bit messy.
Use an ice cream scoop or drop the dough onto the baking sheet. If you wish, you can press a few more chocolate chips into the top of each cookie or leave them as is.
Bake for 10-12 minutes. Once baked, remove from the oven & let stand for at least 10 minutes before moving them to a cooling rack to allow them to firm up a bit, or else you will end up with some gooey-exploded chocolate-y messes
Store any leftovers in an airtight container at room temperature or refrigerate for optimal freshness (I actually prefer refrigerating them because they get an even more moist & chewy texture this way!).