Chocolate Black Bean Cookies

SonjaDesserts31 Comments

Chocolate Black Bean Cookies

Here at A Couple Cooks, we love healthy, nutritious, whole foods. We also love the excuse for a little splurge. So for this holiday season, we’ve got two cookie recipes for you: one a non-traditional cookie packed full of nutrients, and the other a traditional cookie, chock full of sugar and white flour.

We present to you, Cookie #1: adapted from the good people at Green Kitchen Stories, full of nutrients and natural sweetener, with the ability to customize to gluten-free and dairy-free diets. And here’s the good part – it actually tastes good too!  This cookie is chocolatey and dense — a bit more cake-like than the traditional cookie texture, but it works in this case with the fudge-y ness of the chocolate. It’s naturally sweetened with honey, which, while not as intense as sugar, still brings a delightful sweetness.

We’ve tested this recipe with multiple recipe testers (thanks, ladies!) and taste testers and the verdict was — two thumbs up! However, there was some suspicion of using the term “black bean” along with “cookie”; you may want to re-brand these guys to really sell them.

A final note — we’ve been working hard for the past several months to give our site a new look. Check out our new redesign!  We’ve worked to customize it to work on your computer, tablet, and mobile phone (code word *responsive* for you techie people).

Chocolate Black Bean Cookies
Serves: 16 cookies
What You Need
  • 15-ounce can cooked black beans (or 1½ cups cooked)
  • 2 tablespoons olive oil
  • 2 tablespoons peanut butter
  • 2 tablespoons milk (or almond milk)
  • ½ cup honey
  • 5 tablespoons cocoa powder
  • 3 tablespoons whole wheat flour or rice flour, for gluten free
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¾ to 1 teaspoon kosher salt
What To Do
  1. Preheat the oven to 375°F.
  2. Rinse the beans and drain them; save out 48 beans for decoration (3 per cookie - or omit this step if desired). In the bowl of a food processor, add the remainder of the black beans, 2 tablespoons olive oil, 2 tablespoons peanut butter, 2 tablespoons milk, and ½ cup honey. Blend until smooth.
  3. Add 5 tablespoons cocoa powder, 3 tablespoons flour,1 teaspoon cinnamon, 1 teaspoon baking powder and ¾ to 1 teaspoon kosher salt to the bean mixture and blend until smooth and the batter resembles a thick mousse.
  4. Line a baking sheet with parchment paper and spoon 16 evenly distributed dollops of batter. Bake for around 10 minutes (the cookies should still be a little soft when you remove them from the oven). Place the saved black beans on top. Set aside a few minutes before transferring them to a wire rack to cool completely.
Adapted from Green Kitchen Stories We stored the cookies in the refrigerator due to the black beans. If you plan to store the cookies, you may want to omit the black bean topping as the topping did become a bit tough after a few days.

31 Comments on “Chocolate Black Bean Cookies”

  1. janet @ the taste space

    Looks great! Can’t wait to try another variation of beany baking. I made a Mexican-spiced chocolate black bean cookie last year and it was a hit with everyone. Definitely don’t shy away from using beans in cookies. :) I have also used chickpeas in a chocolate chip blondie with great results. No flours needed. :)

    1. Sonja

      Mexican spiced cookies sound delicious! As do chickpeas in a blondie – interesting! We will have to check out your recipes :)

  2. Kristi Rimkus

    Lovely new site design. I love the clean look. I also like the idea of these cookies. I’ve had brownies with black beans, but would never have thought of making cookies with them.

  3. Ashley

    The new design is gorgeous. I just redid mine last spring but am already so over it and want to redesign it again. Such a time commitment! I’m intrigued by these cookies. Haven’t seen black bean cookies before, just brownies.

    1. Sonja

      Thank you! Interesting — I had only heard of black bean brownies and cookies, but never cake. We’ll have to ponder that too!

  4. anna maria

    1. love the new blog design!

    2. so excited to see this recipe – and the gluten free recipe. just found out i have celiac disease and so am on a new mission for gluten free baked goods so thank you :)

    1. Sonja

      Thanks, Anna Maria! Wow, when did you find out about celiac disease? We’re glad to offer up some gluten free ideas — though we are not ourselves, we love to think of ideas for friends that are! We’ll keep them coming :)

  5. Jess

    The site looks amazing, and so do these cookies! I had to read it twice to believe they really had so many black beans in them – I never would have guessed it from the picture. Will definitely have to give these a try!

    1. Sonja

      Thanks, Jess! Yes, a whole can of black beans! We received a lot of positve feedback on the taste too — though some friends were still adamant that they are not “true” cookies with the black beans :) Let us know if you try them out!

    1. Sonja

      Thanks, Kathryn! So glad to know you enjoy the new design! Let us know if you try out the cookies; we’re interested to know other opinions on the “healthy” cookie :)

  6. Kim

    Tried these today with much success! Great flavour, but I had to bake for longer than 10 minutes to get them to set. Thanks for sharing! Definitely will make these again!

    1. Sonja

      Wonderful! Thanks for letting us know, and so glad you enjoyed them! (Some of our taste testers were wary of the beans, but I think they taste delicious!)

  7. Melissa Cominsky

    I am following the Weight Watchers 360 plan. Do you know how many points these are or the calorie content? How many are considered a serving? Thank you for posting this recipe. I am always looking for healthier alternatives and those that include soy since I am dairy free.

  8. Vincent

    I made these last weekend, and they were absolutely incredible. I never would’ve thought there were blacks beans in there if I hadn’t known. Divine chocolate “treat”, even though they are totally guilt free! I’m thinking about trying them with maple syrup. Also they were so moist, I might try to make them as brownies next time… So many possibilities haha! Anyway, thank you so much for the wonderful recipe. :)

  9. Kristal

    Stunning taste!! I made these for Easter and I think everyone especially the kids will love them!! I never would have thought they would taste so good with the beans! I sure was wrong!

  10. Alex

    Just tried the first batch and they’re not quite what I expected but still yummy! A lot of times when I try to make healthy recipes I only continue to crave the sweets I’m trying to replace — but in this case the cocoa, honey + cinnamon are the dominant flavors. I’ll be making them again! Thanks for the recipe.

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