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Vegan Recipe: Black Bean Chocolate Cookies

Black bean + chocolate = cookie deliciousness ... for realz. This healthy cookie uses black beans, cocoa powder, and oatmeal for a hearty, yummy vegan and gluten-free treat.
Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 2 dozen cookies
Author Lisa Viger

Ingredients

  • 3/4 cup gluten free flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon salt
  • 1 15 ounce can black beans drained and liquid reserved
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil melted
  • 1 cup old fashioned oats

Instructions

  1. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, cayenne powder, and salt. Stir well and set aside.
  2. 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.
  3. To the beans, add the sugar, vanilla extract, and coconut oil and mix well. Mash the beans more if needed.
  4. Add the bean mixture to the dry ingredients and stir well. Add a bit of reserved bean liquid if the mix is too dry.
  5. Stir in the oats.
  6. 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.
  7. Bake at 375 for 18 minutes.
  8. Let cool completely.
  9. 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.