Double Chocolate Black Bean Cookies
If you’re in the mood for a cookie that’s not only delicious but also packed with nutrients, look no further than these Double Chocolate Black Bean Cookies. Yes, you read that right—black beans! They lend a rich texture and a boost of protein, making these cookies a delightful treat that you can feel good about indulging in. Let’s dive into this unique recipe that marries the sweetness of chocolate with the heartiness of black beans, creating a dessert that’s both satisfying and guilt-free.
What Makes This Recipe Special
These Double Chocolate Black Bean Cookies stand out for several reasons. First, they are gluten-free and can easily be made vegan, making them suitable for a variety of dietary preferences. The use of black beans not only adds fiber but also enhances the cookie’s moisture, creating a soft and chewy texture that is simply irresistible. Plus, the combination of cocoa powder and dark chocolate creates a deep chocolate flavor that will please any chocoholic. With a hint of cayenne pepper, these cookies surprise you with a subtle kick that elevates the chocolate experience to new heights.
What You’ll Need
- 1 cup black beans (or one 15 oz. can, drained and rinsed)
- 2 tbsp melted coconut oil
- 1/3 cup cocoa powder
- 1/4 tsp coarse sea salt (or Maldon, plus more for sprinkling)
- 1/4 tsp cayenne pepper
- 1/3 cup maple syrup (or agave)
- 2 tbsp chia seeds (or 2 tbsp ground flax seeds)
- 1 tsp vanilla extract
- 1/3 cup chopped vegan dark chocolate (70% or higher)
Cook’s Kit
- Mixing bowl – For combining your ingredients.
- Food processor – To blend the black beans into a smooth consistency.
- Baking sheet – For placing your cookie dough before baking.
- Parchment paper – To prevent sticking and for easy cleanup.
- Measuring cups and spoons – Precision is key in baking!
Build Double Chocolate Black Bean Cookies Step by Step
Step 1: Prep the Ingredients
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick.
Step 2: Blend the Black Beans
In a food processor, combine the drained and rinsed black beans with melted coconut oil, maple syrup (or agave), and vanilla extract. Blend until smooth and creamy. This will be your wet mixture.
Step 3: Combine Dry Ingredients
In a mixing bowl, whisk together the cocoa powder, coarse sea salt, cayenne pepper, chia seeds (or flax seeds), and a bit of additional chocolate if you like it extra indulgent.
Step 4: Mix Wet and Dry Ingredients
Pour the black bean mixture into the bowl with the dry ingredients. Stir until everything is well combined. Make sure there are no dry patches and that the mixture looks uniform.
Step 5: Fold in the Chocolate
Gently fold in the chopped vegan dark chocolate, distributing it evenly throughout the dough.
Step 6: Shape the Cookies
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, leaving space between each cookie. Sprinkle a little coarse sea salt on top for that extra touch.
Step 7: Bake
Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
Step 8: Cool and Enjoy
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm, fudgy Double Chocolate Black Bean Cookies!
Allergy-Friendly Substitutes
- Maple syrup – Use agave syrup if you prefer.
- Coconut oil – Substitute with any neutral oil, such as sunflower or canola oil.
- Chia seeds – Ground flax seeds can be used as a direct substitute.
- Vegan dark chocolate – Use dairy-free chocolate chips if that’s what you have on hand.
Cook’s Commentary
When I first experimented with black beans in cookies, I was skeptical, but the result was nothing short of amazing! The taste is entirely masked by the rich chocolate flavor, and the texture is incredibly satisfying. I love how these cookies are not just a sweet treat; they pack a nutritional punch, making them perfect for a post-workout snack or a healthy dessert. The hint of cayenne adds an unexpected depth that will leave your taste buds dancing. Trust me, you won’t even miss the flour!
Cooling, Storing & Rewarming
Once your Double Chocolate Black Bean Cookies have cooled completely, store them in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them for up to two weeks or freeze them for up to three months. When you’re ready to enjoy, simply take them out of the fridge or freezer and let them warm up to room temperature, or pop them in the microwave for a few seconds for that freshly baked feel!
Double Chocolate Black Bean Cookies FAQs
Can I taste the black beans in the cookies?
Not at all! The black beans are blended into a smooth mixture and the rich chocolate flavor completely masks their taste, making them indistinguishable to the average cookie lover.
Are these cookies gluten-free?
Yes! These cookies are naturally gluten-free since they do not contain any flour. You can enjoy them without worry if you’re avoiding gluten.
Can I make these cookies nut-free?
Absolutely! This recipe does not include any nuts, and as long as you ensure that the chocolate you use is also nut-free, you will have a delicious nut-free treat.
How do I know when the cookies are done baking?
The edges should be set and slightly firm to the touch, while the centers will remain soft. They will continue to cook slightly as they cool, so it’s okay if they seem a little underbaked when you take them out.
Time to Try It
Now that you have all the details, it’s time to get into the kitchen and whip up a batch of these Double Chocolate Black Bean Cookies! With their fudgy texture and rich chocolate flavor, these cookies are sure to become a favorite in your household. Whether you’re treating yourself or sharing with friends, you’ll love how delightful and wholesome these cookies are. Happy baking!
Double Chocolate Black Bean Cookies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick.
- In a food processor, combine the drained and rinsed black beans with melted coconut oil, maple syrup (or agave), and vanilla extract. Blend until smooth and creamy. This will be your wet mixture.
- In a mixing bowl, whisk together the cocoa powder, coarse sea salt, cayenne pepper, chia seeds (or flax seeds), and a bit of additional chocolate if you like it extra indulgent.
- Pour the black bean mixture into the bowl with the dry ingredients. Stir until everything is well combined. Make sure there are no dry patches and that the mixture looks uniform.
- Gently fold in the chopped vegan dark chocolate, distributing it evenly throughout the dough.
- Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, leaving space between each cookie. Sprinkle a little coarse sea salt on top for that extra touch.
- Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm, fudgy Double Chocolate Black Bean Cookies!
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Refrigerate for up to two weeks or freeze for three months.
- Warm cookies in the microwave for a few seconds for a freshly baked feel.
