Posts Tagged ‘black bean cookies’


I am fearful that my previous post may have sent some of you into diabetic shock and that my reliability ratings took a nosedive amongst those who turn to me for healthful recipe inspiration. But, I return today to redeem myself in the form of a Martha Stoever-ized dessert recipe. Honestly, can you think of any peace offering more genuine a bean based cookie?! I think not.


I would not classify myself as having a sweet tooth and my food cravings border on bizarre. During a recent visit, my sister, who prefers her fruit in the form of “leather” and her veggies dressed in cheese, gave me the most vehement,  “Are you ****’in  serious?” glare when I proclaimed that I was just “dying for a bowl of oatmeal!” My inclination to not order dessert or politely decline a piece of cake is not indicative of ironclad willpower, but rather of the way that my taste buds have evolved over time. I can honestly say that overly processed, refined sugar laden baked goods just do not hold the same “yum factor” that they once had for my chubby, little kid self.


But, when a colleague recently offered me a homemade cookie whose ingredient list included black beans, chia seeds, coconut oil, and intense dark chocolate my interest (and salivary glands!) were immediately peaked! As I sunk my teeth into the little pillow of delight I had a total “Now that’s what I’m talking about it!” moment. The flavors in the cookie played perfectly off one another and, though moist, they were so chock full of bits of goodness that they had a chunky, dense texture. I would even dare to go so far as to say that they were decadent!


While I previously dabbled a bit in the bean based dessert arena (having experimented with black bean brownies on several occasions) the black bean cookie nirvana that I had experienced inspired me to concoct some of my own. While I was lucky enough to get my hands on my colleague’s recipe I aimed for something a bit more “pantry staple” friendly and happened to have a bookmarked recipe that fit the bill. The first go around I followed the recipe exactly as posted on A Couple Cooks.  After scraping the bowl I coyly offered Nick a large spoonful of batter and held my breath several moments before asking “You can’t taste the black beans at all right?” to which he replied “Seriously? There is beans in this?!” Success…the recipe had passed the secret ingredient taste test with flying colors! The second time I made a few ingredient swaps/tweaks/additions to suit my personal preferences. Like a little black dress the coconut oil enhanced the chocolate flavors in all the right ways while the oat flour created a delicate, cake-like texture. As for the addition of the chocolate chips…who doesn’t love the added excitement of finding a hidden morsel of chocolatey goodness in every bite?!


Overall, these cookies get two enthusiastic thumbs up from my semi-sweet tooth. True, they may not make the cut for next year’s Christmas cookie line-up as I fear that my “consumers” prefer the typical two sticks of butter and pound of sugar cookie profile. But, who said I was looking to share anyway?!


Double Chocolate Black Bean Cookies

adapted from  A Couple Cooks

yield: 18 cookies


  • 15-ounce can cooked black beans (approximately 1½ cups cooked)
  • 2 tablespoons melted coconut oil
  • 2 tablespoons almond butter
  • 2 tablespoons almond milk (I used unsweetened vanilla almond coconut milk)
  • 1/4 cup – 1/2 cup maple syrup (I used only 1/4 cup as I prefer moderate sweetness)
  • 3 tablespoons cocoa powder
  • 3 tablespoons oat flour (can sub whole wheat flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¾ to 1 teaspoon sea salt
  • 1/4 cup vegan semi-sweet chocolate chips (mine were Whole Food’s 365 Brand)


  • Preheat the oven to 375°F.
  • Line two baking sheets with parchment paper.
  • Rinse and drain the beans.
  • In the bowl of a food processor, blend the black beans coconut oil, almond butter, almond milk, and maple syrups. Blend until smooth.
  • Add cocoa powder, flour, cinnamon, baking powder and sea salt to the bean mixture. Blend until smooth (the mixture will resemble the consistency of thick brownie batter).
  • Remove bowl from food processor and using a spatula or spoon gently fold in the chocolate chips.
  • Drop batter by rounded tablespoonfuls about 2 inches apart on the prepared cookie sheets.
  • Bake one sheet a time for approximately 10 minutes. The cookies will still feel a bit soft when you remove them, but harden as they cool.
  • Cool slightly and then transfer cookies to a wire rack. Cool completely.

Store cookies in the refrigerator (I have also had success with freezing them).


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