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.

Vegan Double Chocolate Black Bean Cookies made with only 6 ingredients! An easy egg-free, gluten-free cookie recipe that is moist, rich and AMAZING! Refined sugar-free and healthy

Ready for the alpha omega black bean dessert??

If youโ€™ve pursued my site a time or two, youโ€™ve likely seen a bean-infused dessert or twelve. Iโ€™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! 

Double Chocolate Vegan Black Bean Cookies - healthy 6-ingredient vegan cookies with no eggs, gluten-free and refined sugar-free! A healthy dessert recipe!

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 ยพ 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 donโ€™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 donโ€™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! Donโ€™t skip them.

Chocolate Chips: Adding an insane amount of richness and decadence, chocolate chips boost the chocolatey goodness of these black bean cookies. Donโ€™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.

Vegan Double Chocolate Black Bean Cookies made with 6 whole food ingredients. Dairy-free, refined sugar-free, grain-free, egg-free and healthy!

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.

Black beans in a colander

Add all ingredients except the chocolate chips to a food processor.

How to make black bean cookies in a food processor - food processor with cookie ingredientsProcess 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.

Vegan black bean cookie dough in a food processor

Stir in the chocolate chips until well-distributed throughout the dough.

Double Chocolate Black Bean Cookies made with only 6 ingredients - grain-free, gluten-free, egg-free, dairy-free, refined sugar-free and healthy!

Take a large portion (about ยฝ to โ…” 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.

How to make black bean cookies

Place dough discs on the parchment-lined baking sheet and bake 8 to 10 minutes, until cookies have set up and have small cracks.

Raw black bean cookie dough on a cookie sheet

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 thatโ€™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 youโ€™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!

Single-serve black bean brownie in a mug - grain-free, refined sugar-free, egg-free and delicious

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.

Vegan Chocolate Black Bean Cookies - 6 ingredients, no eggs, no flour, grain-free, dairy-free, refined sugar-free and healthy!

More Healthy Bean Desserts:

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 @The.Roasted.Root on Instagram!

Vegan Double Chocolate Black Bean Cookies made with only 6 ingredients! An easy egg-free, gluten-free cookie recipe that is moist, rich and AMAZING! Refined sugar-free and healthy

Double Chocolate Vegan Black Bean Cookies

4.60 from 70 votes
Chocolate black bean cookies made with 6 ingredients - zero flour, dairy, eggs, or refined sugar!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8 large cookies

Ingredients

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 ยฝ to โ…” 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.

Notes

Use well-stirred peanut butter. Crunchy or creamy works! Regular peanut butter (not all-natural) works best for these cookies.ย 

Nutrition

Serving: 1of 8 ยท Calories: 198kcal ยท Carbohydrates: 25g ยท Protein: 7g ยท Fat: 9g ยท Fiber: 5g ยท Sugar: 10g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: black beans, chocolate, dairy free, egg free, flourless, gluten free, healthy dessert, peanut butter, pure maple syrup
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Double Chocolate Vegan Black Bean Cookies - healthy 6-ingredient vegan cookies with no eggs, gluten-free and refined sugar-free! A healthy dessert recipe!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.60 from 70 votes (68 ratings without comment)

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Questions and Reviews

  1. These taste amazing!! I will say it is pretty messy when trying to form them into discs and they are pretty doughy after baking. Iโ€™m hoping the longer they cool, they will harden up a little bit but the taste is great and I have no guilt when eating these. Thanks for sharing the recipe!

  2. Anyone whose curious, i totally used refried black beans for this, i dont have exact ratios but i added a dark chocolate syrup and alittle powdered PB along with the other creamy pb, just for a more dry binding agent and less PB taste. Microwave 30 second intervals and boom, lil mug brownie

  3. Fabulous recipe. I used 75 grams sugar and 3T water. Baked as muffins and got 12. I love the taste. Great texture . Added 1tsp cinnamon and 1/8 tsp cayenne pepper. Baked 23 minutes. Used Skippy peanut butter with chunky peanuts

    1. Hi Jane! Any well-stirred thick nut or seed butter will work. If you can do cashew butter, that would be my top recommendation, but sunflower seed butter or even tahini will work (provided you like the flavor). If the issue is that there is a nut allergy, I think you’d need to pull some wild strings or make an entirely different recipe. Hope that helps! xoxox

    1. Hi Kristine! You don’t need to do anything differently – just make sure the peanut butter is well-stirred! I hope you love the cookies! ๐Ÿ˜€ xo

  4. I just made these and I’m eating one now. The flavor is fantastic, really rich, a luscious dark cocoa taste. I did not add the chocolate chips on top, because I’m generally a low-sweet kind of person. I might try sprinkling some sea salt or even a few cocoa nibs on top next time. Perfect with a cup of coffee or tea. Thanks for the lovely recipe! Oh, and BTW, I didn’t have maple syrup, so I used agave in the same proportions and it worked wonderfully.

  5. These cookies are sooo good! I made mine with unsweetened cacao powder, but they were a little too soft, can I add a little bit of white flour so they can be a little less soft?

    Thank you ๐Ÿ™‚

    1. Hi Kary!

      You can definitely add some flour to get them to firm up! I would start with 2 tablespoons and work up from there until you get the consistency you’re looking for! xoxo

    1. Hi Jessica!

      Can you do seeds? If so, sunflower seed butter should work. It won’t taste the same but that would be your best bet for replacing the nut butter in these cookies.

    1. Hi Doris!

      Yes, absolutely! You can use any sweetener you would like, although you will need to offset some (not necessarily all) the loss of the liquid from the pure maple syrup with another liquid. If it were me, I would try 1/3 cup of the sweetener of your choosing and add 3 tablespoons of coconut oil and go from there. The consistency of the cookie dough should be very thick but also pliable if that makes sense ๐Ÿ™‚ Hope you enjoy.

      1. Honey works too! I only caution that the honey flavor definitely shines through, so if you enjoy the way honey tastes in baked goods, go for it! I personally don’t always enjoy the way honey tastes alongside chocolate, but if you like it, feel free! I would also bake the cookies for about 1-2 minutes less because honey has a lower burn temperature and tends to brown up quite a bit. ๐Ÿ™‚ Enjoy!! xo

  6. If I use dry bean, do I cook them at all after I rinse them before putting them in the food processor or blender? Thank you!

    1. Hi Emily,

      The beans will need to be cooked, yes. After they are cooked, just be sure the beans aren’t too moist (drain them of excess water). Hope you enjoy! xo

  7. DUDE!!! Who would ever think to mix black beans with chocolate? Iโ€™m so glad you did!
    Iโ€™m taking a Professional Plant Based cooking course from Rouxbe Cooking School. We were given the assignment to choose a legume and use it two different creative ways. These cookies are one of the recipes I choose to make. I did include your blog name as the source for the recipe in my report. The only changes I made were to add a little vanilla and used natural peanut butter. They really are the most amazing cookies. Not to sweet and so much depth of flavor. Thank you so much. Hope I get a good grade.

    1. CINDY! How cool!! I hope you get a good grade too, lol… A++ on this stellar review ๐Ÿ™‚ Many thanks for the sweet words! xoxox

  8. 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.

    1. I’m so happy you like them, Miriam! Thanks so much for the sweet note and for the feedback! xoxo Keep enjoying those cookies! ๐Ÿ˜‰

  9. 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.