SOY-FREE OPTION* GLUTEN-FREE OPTION** OIL-FREE OPTION***
These cookies remind me of a chocolate-coated cookie that I ate growing up. They’re like little cakes with a surprise burst of chocolate from the chocolate chips throughout. A few testers even snuck some icing between two of them to
create whoopie pies!
These delicious and fudgy Black Bean Chocolate Chip Cookies are a unique twist on traditional cookies. The addition of black beans adds moisture and nutrients while maintaining a rich and chocolatey flavor. Enjoy these guilt-free treats as a delightful snack or dessert option.
These Black Bean Chocolate Chip Cookies are not your typical cookies. They are a healthier alternative that incorporates black beans, which provide added fiber and protein to the recipe. The inclusion of black beans may sound unusual, but they blend seamlessly into the cookie batter and offer a moist and fudgy texture.
The combination of whole wheat pastry flour and cocoa powder creates a rich chocolate flavor in the cookies. The cocoa powder adds depth and richness while providing a pleasant balance of sweetness. Additionally, the use of whole wheat pastry flour adds a wholesome element to the cookies, offering more nutrients compared to traditional all-purpose flour.
To bind the ingredients together without the use of eggs, a flaxseed and water mixture is used. This vegan-friendly alternative acts as an egg substitute and helps provide structure to the cookies. The mixture of brown sugar and granulated sugar provides sweetness, while the vanilla extract enhances the overall flavor profile.
The inclusion of vegan chocolate chips adds bursts of chocolate throughout the cookies. You can choose your favorite brand of vegan chocolate chips or even opt for chopped dark chocolate for a more intense chocolate experience.
Despite their unique composition, these cookies are easy to make. Simply combine the dry ingredients, blend the wet ingredients in a food processor, mix everything together, and scoop the dough onto a prepared cookie sheet. After a short time in the oven, you’ll have freshly baked cookies with a delightful aroma and a tempting fudgy texture.
These cookies are a great option for those with dietary restrictions or anyone looking to incorporate more wholesome ingredients into their baking. They are suitable for vegans and can be enjoyed by anyone seeking a healthier twist on a classic treat. Serve them as an indulgent snack or share them with friends and family as a delicious dessert option.
With their unique combination of black beans and chocolate, these cookies are not only a tasty delight but also a creative way to incorporate more plant-based ingredients into your baking repertoire.
YIELD: 36 small cookies
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 10 to 12 minutes
INGREDIENTS
- 1 1/2 cups (180 g) whole wheat pastry flour (**use gluten-free)
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (258 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1 tablespoon (7 g) ground flaxseed mixed with 3 tablespoons (45 ml) warm water
- 1 cup (235 ml) unsweetened nondairy milk (*use soy-free)
- 1/2 cup (115 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (263 g) vegan chocolate chips
INSTRUCTIONS
- Preheat the oven to 350°F (180°C, or gas mark 4). Oil a cookie sheet or line with parchment paper. (If you eat oil-free, please note that your chocolate chips probably do have added oil so you may want to leave them out.)
- In a large bowl, combine the flour, cocoa, baking soda, and salt.
- In a food processor, add the black beans, flaxseed and water mixture, nondairy milk, both sugars, and vanilla. Blend until smooth.
- Add the wet mixture to the dry ingredients in the bowl along with the chocolate chips. Mix with a wooden spoon until combined.
- Scoop the cookies using a small cookie scoop (about 1 1/2 tablespoons [22.5 g]) onto the prepared cookie sheet.
- Bake for 10 to 12 minutes or until the cookies look dry on top and spring back when lightly touched.
PER COOKIE:
- 109.0 calories; 3.2 g total fat; 1.2 g saturated fat; 2.1 g protein; 19.8 g carbohydrate; 1.7 g dietary fiber; 0 mg cholesterol.
SERVING SUGGESTIONS AND VARIATIONS:
- Use orange or mint extract in place of the vanilla to give your cookies a delicious twist in flavor.
