Double Chocolate Vegan Black Bean Cookies
User Reviews
4.6
Double Chocolate Vegan Black Bean Cookies
Description
The recipe begins by rinsing and thoroughly drying canned black beans before pureeing them with peanut butter (either creamy or crunchy), maple syrup, cocoa powder, baking powder, and sea salt. The dough is thick and sticky, with the addition of vegan chocolate chips folded in after processing. Because these cookies don't spread on baking, the dough is formed into discs by hand placed onto parchment paper-lined baking sheets.
Baked at 350°F for around 8 to 10 minutes, the cookies develop a firm but moist texture with cracks on top. The combination of chocolate and peanut butter flavors is enriched by the subtle earthiness and nutrition of the black beans, making them a distinctive vegan cookie option.
Well-stirred regular peanut butter works best to create the right dough consistency and flavor. This cookie recipe's unique ingredient choice allows for a vegan treat that incorporates legumes without compromising on chocolate richness.
Ingredients
- 1 black beans 15-ounce can, 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 salt sea salt
- 2/3 cup chocolate chips vegan
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.
Notes
- Use well-stirred peanut butter, either crunchy or creamy, for the best dough consistency.
- Regular commercial peanut butter (not natural) yields the best results in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large cookies
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 198kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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