Vegan Black Bean Chocolate Cookies
These vegan black bean and chocolate cookies are awesome. Wut? Black bean + chocolate = cookie deliciousness? Trust me on this one, you’ll hardly notice the beans are there, and if you do they manage to do a pretty good impersonation of chocolate chips. Yes. Really.
I do have to warn you, these aren’t the prettiest cookies on the block. They just aren’t and we have to accept that. But, come on, let’s not be shallow. What they might lack in outer beauty they more than make up for with their inner awesomeness.
Oh, and the secret ingredient is cayenne pepper. It adds heat and only changes the flavor ever so slightly in a smokey direction.
A little bit of oatmeal and ground chia helps the cookies stick together. So does some xanthan gum, which can now usually be found in most groceries in the gluten free section. If you can’t find it locally, Amazon has some HERE.
Vegan Black Bean Cookies also freeze well. Just stick them in an airtight and freezer-safe container and freeze for up to a month.
Vegan Recipe: Black Bean Chocolate Cookies
- 3/4 cup gluten free flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon cayenne powder
- 1/2 teaspoon salt
- 15 ounces canned black beans drained and liquid reserved
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil melted
- 1 cup old fashioned oats
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, cayenne powder, and salt. Stir well and set aside.
In a medium mixing bowl, mash the black beans until most of the beans are mush. A few of the beans will still look almost whole, and that's OK.
To the beans, add the sugar, vanilla extract, and coconut oil and mix well. Mash the beans more if needed.
Add the bean mixture to the dry ingredients and stir well. Add a bit of reserved bean liquid if the mix is too dry.
Stir in the oats.
For large cookies, use a 1/4 cup measuring cup and scoop out the dough. Form it into mounds, place on parchment covered baking sheets, and slightly press the center of the cookie down. Don't fiddle with it too much. These are supposed to look rustic.
Bake at 375 for 18 minutes.
Let cool completely.
Store leftovers covered at room temperature for a day or two, in the refrigerator for up to a week, and in the freezer for up to a month.
What’s your favorite cookie, vegan or otherwise? (Anything can be veganized!)
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Want more chocolate (and who doesn’t)? Try these!
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Here’s a chocolate sweet potato pie that’s vegan, gluten-free, sugar-free, and oil-free, too. It’s a pie that’s good for you! Does that sound deliciously impossible?