OK these are one of my favorite “pantry magic” recipes because we’re taking a simple can of black beans and turning it into soft, fudgy chocolate black bean cookies that my toddlers actually get excited about. They’re naturally sweetened with dates, egg-free, and made with ingredients I almost always have on hand, which makes them perfect for those “I need a snack right now” moments.
I love that they’re rich and chocolatey while also adding fiber, iron, and plant-based protein, so they feel like a fun treat and a nourishing option at the same time!
Why You'll Love These Fudgy Chocolate Black Bean Cookies for Toddlers
These chocolate black bean cookies are one of my favorite ways to turn a can of beans into a soft, fudgy, nutrient-dense treat.
- egg-free and gluten-free (using oat flour) for those with allergies or intolerances
- packed with fiber, protein, and iron
- naturally sweetened with dates
- made in one blender
- soft and fudgy for little mouths
And no, you truly can’t taste the beans. Blending everything until smooth gives you that rich brownie flavor with a boost of fiber, iron, and plant-based protein.
This is one of my favorite ways to turn a pantry staple into a nutrient-dense treat that still feels like dessert. You'd also love my chocolate chip chickpea cookies and black bean brownie bites for more fiber-packed sweet snacks!
Jump to:
- Why You'll Love These Fudgy Chocolate Black Bean Cookies for Toddlers
- Ingredients You'll Need
- How to Make Your Chocolate Black Bean Cookies
- Hint for Soft Chocolate Black Bean Cookies
- Substitutions
- Variations
- Equipment
- Storing Your Chocolate Black Bean Cookies
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Chocolate Black Bean Cookies
Ingredients You'll Need
Here's what you'll need to make these chocolate black bean cookies:
- 1 can black beans, rinsed and drained
- Medjool dates (for natural sweetness) - or can swap with maple syrup for extra sweet
- cashew butter (or almond butter)
- oat flour
- cacao or cocoa powder
- vanilla extract
- baking powder + pinch of salt
- mini chocolate chips or raisins for no added sugar option
See recipe card for quantities.
How to Make Your Chocolate Black Bean Cookies
- Step 1: Soak the dates in hot water for 5-10 minutes to soften, then reserve 1-2 tablespoons of the soaking water. Add all the ingredients (besides chocolate chips) to the blender or food processor.
- Step 2: Blend until completely smooth.
- Step 3: Fold in the chocolate chips, then scoop 1½ tablespoon portions onto a parchment-lined baking sheet and gently flatten each cookie.
- Step 4: Bake at 350°F for 10-12 minutes until the edges are set and the centers are soft. let cool on the pan for 5-10 minutes before serving.
Hint for Soft Chocolate Black Bean Cookies
Make sure to rinse the beans VERY WELL and blend the batter until completely smooth! This is the most important step for getting that rich chocolate flavor without any bean texture. If the batter isn’t fully smooth, the cookies can turn out slightly grainy. Also, slightly underbake them and let them cool on the pan, they’ll continue to set as they cool and stay soft and fudgy in the center.
Substitutions
These chocolate black bean cookies are already gluten-free and egg-free! Here are some other options if needed:
- gluten-free: this recipe is naturally gluten-free when using certified gluten-free oat flour
- dairy-free: use dairy-free chocolate chips
- nut-free: replace cashew butter with sunflower seed butter
- no added sugar: use dates and omit chocolate chips or use raisins
Variations
If you want to add more flavor to these chocolate black bean cookies, here are some yummy ideas:
- white chocolate chip: swap mini chocolate chips for white chocolate chips
- strawberry chocolate: mix in finely chopped freeze-dried strawberries with the chocolate chips
- peanut butter chocolate: use peanut butter instead of cashew butter for a classic combo
- mint chocolate: add a tiny drop of peppermint extract with the chocolate chips
- chocolate chip walnut: add chopped walnuts for a brownie-cookie texture
- chocolate cherry: mix in finely chopped dried cherries with chocolate chips
Equipment
You’ll need a food processor or high-powered blender to get the batter completely smooth, this is key for the best texture and to make sure there’s no bean taste. You’ll also need a parchment-lined baking sheet to prevent sticking, a small bowl for soaking the dates, and a cookie scoop or spoon to portion the dough evenly.
Storing Your Chocolate Black Bean Cookies
You can keep them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They’ll firm up slightly when chilled but become soft and fudgy again once they sit at room temperature. For longer storage, freeze the cookies in a single layer and then transfer to a freezer-safe bag or container for up to 2 months. I like freezing them in small portions so I can pull out one or two at a time for an easy toddler snack.
Tiff's Dietitian Tip
These chocolate black bean cookies are a great example of how you can turn a familiar favorite into a more nutrient-dense option for your toddler. The black beans add fiber, iron, and plant-based protein, which helps support steady energy, gut health, and growth! Pair with some fruit for a well-rounded snack.
FAQ
No. Blending the batter fully removes the texture, and the cocoa powder gives a rich chocolate flavor!
Yes! You can use all-purpose if you need to.
You can try sunflower seed butter, though it will slightly change the flavor and color.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these chocolate black bean cookies:
Chocolate Black Bean Cookies
Ingredients
- 1 15 oz can black beans rinsed and drained very well
- 6-8 Medjool dates pitted or sub with ¼ cup of maple syrup
- 2 tablespoon hot water from soaking dates, more if needed
- ¼ cup cashew butter
- ½ cup oat flour
- 2-3 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- pinch of salt
- ¼ cup mini chocolate chips add more if you wish!
Instructions
- Soak the dates in hot water for 5-10 minutes to soften, then reserve 1-2 tablespoons of the soaking water.
- Add the black beans, soaked dates, cashew butter, oat flour, cocoa powder, vanilla, baking powder, salt, and the reserved soaking water to a food processor and blend until completely smooth. If your batter is super thick for your blender, feel free to add a couple spoonfuls of water or milk to help loosen some!
- Fold in the chocolate chips or press on top. Scoop 1½ tablespoon portions onto a parchment-lined baking sheet and gently flatten each cookie.
- Bake at 350°F for 12-15 minutes until the edges are set and the centers are soft. Let cool on the pan for 5-10 minutes before serving.
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