Chocolate Black Bean Cookies
Soft and fudgy chocolate black bean cookies made with simple pantry ingredients. These egg-free cookies are naturally sweetened with dates and packed with fiber and plant-based protein, making them a toddler-friendly snack or treat.
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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