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–+ servings
Double Chocolate Vegan Black Bean Cookies

Decadent Double Chocolate Vegan Black Bean Cookies You’ll Love

These Double Chocolate Vegan Black Bean Cookies are rich, fudgy, and guilt-free, perfect for satisfying sweet cravings while being packed with protein and fiber.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Batter
  • 1 can Black Beans Rinsed and drained
  • 1/2 cup Maple Syrup Can substitute with stevia
  • 1/4 cup Nut Butter e.g., almond or peanut
  • 1/3 cup Cocoa Powder Unsweetened
  • 1 tsp Baking Powder For leavening
  • 1/4 tsp Salt
  • 1/2 cup Chocolate Chips Optional but recommended
  • 1/4 cup Flour Optional for adjusting consistency

Equipment

  • Oven
  • Food Processor
  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • spatula
  • Cookie scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Blend the rinsed black beans in a food processor until smooth and creamy.
  3. In a large mixing bowl, combine the blended black beans, maple syrup, nut butter, cocoa powder, baking powder, and salt. Mix until smooth.
  4. Fold in the chocolate chips into the batter.
  5. Scoop the dough onto the lined baking sheet, spacing the cookies about 2 inches apart.
  6. Bake for 12-15 minutes or until edges are set and tops look slightly cracked.
  7. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container. They can last up to one week at room temperature or up to two weeks in the refrigerator. For freezing, use a freezer-safe container layered with parchment paper.

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