Double Chocolate Vegan Black Bean Cookies made with 6 simple ingredients! These healthy cookies are gluten-free, dairy-free, egg-free, and completely flourless! Whip them up in a food processor (or blender) for an amazingly rich and delicious dessert.
Ready for the alpha omega black bean dessert??
If you’ve pursued my site a time or two, you’ve likely seen a bean-infused dessert or twelve. I’ve made brownies, cookies, even banana bread using black beans or garbanzo beans!
After posting my 6-Ingredient Vegan Peanut Butter Chickpea Cookies and the crowd went wild, I knew, I just KNEW I would need to make a black bean version. And look what we have here!
Double Chocolate Vegan Black Bean Cookies that are..
- Gluten-free & grain-free
- Dairy-free
- Refined sugar-free
- Egg-free
- Oil-Free
- Flourless
- …and CRAZY moist, fudgy, and perfectly textured!
Imagine a cookie and a brownie made sweet, sweet love and the end result was the richest most death-by-chocolate situation that ever did grace your mouth. That is what these black bean cookies are like.
ALSO, there is flexibility with this recipe. You can eat it raw as edible cookie dough, turn them into a batch of brownies, or single-serve brownies.
Ingredients for Black Bean Cookies:
Black Beans: The base of these cookies! Use 1 can of black beans, or approximately 1 ¾ cup cooked beans (if cooking from dry). Be sure you rinse the beans well and pat them dry with a paper towel before adding them to the food processor. You don’t want the beans to be overly wet, but a small amount of moisture is fine.
Peanut Butter: Helping bind the cookies together without the use of eggs, peanut butter not only keeps the cookies together, it also adds amazing flavor! I don’t recommend using the natural peanut butters unless they are very, very well-stirred.
Pure Maple Syrup: Sweetening the cookies without the use of refined cane sugar, we use pure maple syrup. You can also use agave nectar or coconut palm nectar, or a sugar-free liquid sweetener. Just be sure to use a liquid sweetener!
Raw Cacao Powder: Cacao powder not only adds rich chocolate flavor to the cookies, it also acts as a sort of flour to help bring the cookies together. You can also use unsweetened cocoa powder. I just prefer the flavor of raw cacao powder.
Baking Powder & Sea Salt: Baking powder acts as a leavening agent, and sea salt enhances the flavor profile of the cookie! Both are crucial! Don’t skip them.
Chocolate Chips: Adding an insane amount of richness and decadence, chocolate chips boost the chocolatey goodness of these black bean cookies. Don’t skip them! Use your favorite dairy-free chocolate chips for these cookies, and use sugar-free chocolate chips to keep these lower in sugar/carbs.
How to Make Double Chocolate Vegan Black Bean Cookies:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Open the can of black beans and transfer to a colander. Rinse beans well with cool water. Use a paper towel to pat the beans dry. It is okay if the beans are a little wet, but do your best to remove the moisture.
Add all ingredients except the chocolate chips to a food processor.
Process until a thick dough forms and all the clumps are out. You may need to stop the food processor to scrape the sides with a rubber spatula and re-start a couple of times.
Stir in the chocolate chips until well-distributed throughout the dough.
Take a large portion (about ½ to ⅔ cup) of dough in your hands and form into a ball, then press into a disc. You will need to form the dough to the shape you want, as they will not spread or rise through the baking process. If desired, top the dough with more chocolate chips.
Place dough discs on the parchment-lined baking sheet and bake 8 to 10 minutes, until cookies have set up and have small cracks.
Remove from the oven and allow cookies to cool at least 20 minutes before serving (if you eat the cookies before they have rested, they will fall apart…but that’s cool too…you can eat them with a spoon).
Wanting to go the distance with this recipe? It can also serve as raw edible cookie dough or brownies! Check it:
Eat As Edible Cookie Dough:
Is the cookie dough your favorite part about cookies? You can easily eat the dough raw since there are no eggs! Simply skip the baking process and roll into little cookie dough balls to enjoy as edible cookie dough.
Turn This Recipe Into Single-Serve Brownies:
If you’re looking for a spoonable, brownie-like dessert, simply add the dough to oven-safe ramekins and bake at 350 for 8 to 10 minutes. Serve with a scoop of ice cream for an epic dessert!
Recipe Adaptations:
- Use garbanzo beans instead of black beans
- You can replace the peanut butter with almond butter, but it needs to be very well-stirred! If the almond butter is thin or contains too much oil, it will cause the cookies to fall apart easier.
- Add chopped nuts, white chocolate chips, and/or shredded coconut if desired.
More Healthy Bean Desserts:
- Flourless Black Bean Banana Bread
- Double Chocolate Black Bean Brownies
- Vegan Garbanzo Bean Blondies
- Peanut Butter Chocolate Chip Chickpea Bars
Where black beans go to thrive…
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Double Chocolate Vegan Black Bean Cookies
Chocolate black bean cookies made with 6 ingredients - zero flour, dairy, eggs, or refined sugar!
Ingredients
- 1 (15-ounce) can black beans drained, rinsed, patted dry
- 1/2 cup peanut butter see note
- 1/3 cup pure maple syrup
- 1/4 cup cocoa powder
- 1 1/4 tsp baking powder
- 1/4 tsp sea salt
- 2/3 cup vegan chocolate chips
Instructions
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Rinse the black beans well in a colander. Use a paper towel to pat them dry. It's fine if they are still slightly wet, but try to get as much water off the beans as possible.
Add all ingredients except the chocolate chips to a food processor. Process until a thick dough forms and all the clumps are out. You may need to stop the food processor to scrape the sides with a rubber spatula and re-start a couple of times.
Stir in the chocolate chips until well-distributed throughout the dough.
Take a large portion (about ½ to ⅔ cup) of dough in your hands and form into a ball, then press into a disc. You will need to form the dough to the shape you want, as they will not spread or rise through the baking process. If desired, top the dough with more chocolate chips.
Place dough discs on the parchment-lined baking sheet and bake 8 to 10 minutes, until cookies have set up and have small cracks.
Remove from the oven and allow cookies to cool at least 20 minutes before serving.
Recipe Notes
Use well-stirred peanut butter. Crunchy or creamy works! Regular peanut butter (not all-natural) works best for these cookies.
Third time making these delicious cookies. They get better every time. I make them smaller so I get about a dozen and a half. Works best with food processor. First time made with Ninja, second time regular old blender, third times a charm. First 2 times I just chopped up an organic dark chocolate baking bar and stirred it all in. This time I had dark chocolate no sugar chocolate chips on top. Awesome thanks for having great recipes.
Third time making these delicious cookies. They get better every time. I make them smaller so I get about a dozen and a half. Works best with food processor. First time made with Ninja, second time regular old blender, third times a charm. First 2 times I just chopped up an organic dark chocolate baking bar and stirred it all in. This time I had dark chocolate no sugar chocolate chips on top. Awesome thanks for having great recipes.
I’m so happy you like them, Miriam! Thanks so much for the sweet note and for the feedback! xoxo Keep enjoying those cookies! 😉