Vegan Recipe: Black Bean Chocolate Cookies

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Wut? Black bean + chocolate = cookie deliciousness? Trust me on this one, you’ll hardly notice the beans are there, and if you do they manage to do a pretty good impersonation of chocolate chips. Yes. Really.

I do have to warn you, these aren’t the prettiest cookies on the block. They just aren’t and we have to accept that. But, come on, let’s not be shallow. What they might lack in outer beauty they more than make up for with their inner awesomeness.


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Oh, and the secret ingredient is cayenne pepper. It adds heat and only changes the flavor every so slightly in a smokey direction.


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A little bit of oatmeal and ground chia helps the cookies stick together. So does some xanthan gum, which can now usually be found in most groceries in the gluten free section. If you can’t find it locally, Amazon has some HERE.


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These also freeze well. Just stick them in an airtight and freezer safe container and freeze for up to a month.


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Vegan Recipe: Black Bean Chocolate Cookies
Prep time
Cook time
Total time
Black bean + chocolate = cookie deliciousness ... for realz. This healthy cookie uses black beans, cocoa powder, and oatmeal for a hearty, yummy vegan and gluten-free treat.
Recipe type: Dessert
Cuisine: Vegan
Serves: 2 dozen cookies
  • ¾ cup gluten free flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon cayenne powder
  • ½ teaspoon salt
  • 1 15 ounce can black beans, drained and liquid reserved
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted
  • 1 cup old fashioned oats
  1. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, cayenne powder, and salt. Stir well and set aside.
  2. In a medium mixing bowl, mash the black beans until most of the beans are mush. A few of the beans will still look almost whole, and that's OK.
  3. To the beans, add the sugar, vanilla extract, and coconut oil and mix well. Mash the beans more if needed.
  4. Add the bean mixture to the dry ingredients and stir well. Add a bit of reserved bean liquid if the mix is too dry.
  5. Stir in the oats.
  6. For large cookies, use a ¼ cup measuring cup and scoop out the dough. Form it into mounds, place on parchment covered baking sheets, and slightly press the center of the cookie down. Don't fiddle with it too much. These are supposed to look rustic.
  7. Bake at 375 for 18 minutes.
  8. Let cool completely.
  9. Store leftovers covered at room temperature for a day or two, in the refrigerator for up to a week, and in the freezer for up to a month.



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What’s your favorite cookie, vegan or otherwise? (Anything can be veganized!)

vegan chocolate bean cookies veganologie 1a

3 thoughts on “Vegan Recipe: Black Bean Chocolate Cookies

  1. Steeltec

    Chocolate Covered Coffee Beans1 cup roasted coeffe beans4 ounces chocolate chips3 tablespoons cocoa powder (optional)Melt the chocolate in a double boiler until liquid and smooth. Drop in a handful of beans, and stir them around. Scoop them out with a spoon, and set them out on wax paper. Keep them separate. Continue until all the beans are covered. They will harden overnight, or if you are in a hurry, you can freeze them for about half an hour. Once hard, they won’t stick together and can be stored in any airtight container.NOTE: Before chocolate covered beans harden completely, you can roll them in cocoa powder, then let them finish hardening.


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