Black Bean Cookies (Egg-Free)

These Black Bean Cookies are simple, egg-free, dairy-free, gluten-free, and oil-free cookies with a delicious brownie texture and 4 grams of protein.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Black Bean Cookies

These Black Bean Cookies are simple, egg-free, dairy-free, and oil-free cookies with a delicious brownie texture and 4 grams of protein.

5 from 4 votes

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 cookies

Calories: 179.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

Liquid ingredients

• ▢ 1 can Black Beans - 15-ounce/425g can (drained over a sieve, rinsed (note 2)
• ▢ ½ cup Maple Syrup - (note 2)
• ▢ ¼ cup Peanut Butter (Unsalted) - (note 3)
• ▢ ½ cup Homemade Oat Flour - (note 4)
• ▢ ¼ cup Unsweetened Cocoa Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ⅓ cup Dairy-Free Dark Chocolate Chips - (note 5)

Instructions

• Preheat the oven to 350°F (180°C).
• Line a large baking sheet with parchment paper. Light oil with cooking oil spray. Set it aside.
• In a food processor, add the drained, rinsed, canned black beans, peanut butter, maple syrup, oat flour, cocoa powder, and baking soda.
• Blend on medium/high speed for 45 seconds or until it forms a consistent batter. I did stop the food processor a few times, scrape down the sides of the bowl with a rubber spatula, and repeat until evenly combined. You will still notice some pieces. The cookie dough won't be super smooth, and that is OK.
• Add chocolate chips, pulse 2-3 times to incorporate.
• Scoop out batter about 2 tablespoons per cookie and release on the baking sheet. It's sticky, that's normal.
• Leave an inch of space between each cookie, and press down the top a little using your lightly oiled fingers to prevent the dough from sticking to your fingers. The more you press the dryer they get, so keep a little height for a fudgy brownie texture.
• Bake for about 15-18 minutes at 350°F (180°C) until dry on top.
• Remove from the oven and cool down for 15 minutes on the baking sheet. This step is crucial to firm up the cookies.
• Press a few extra chocolate chips on top. They will melt as the cookies cool down.
• Cool down again on a cooling rack for 30 minutes.

Notes

Note 1: Other canned beans work, like chickpeas or kidney beans.

Note 2: Or agave syrup or coconut nectar.

Note 3: Or almond butter or sunflower seed butter.

Note 4: If you use store-bought oat flour, you will need less, or the cookies will be dry. For almond flour, you will need more, or the cookies will be fragile.

Note 5: optional. You can also use chopped walnuts or pecans.

Storage: Store the cookies in the fridge in an airtight container for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1cookie | Calories: 179.6kcal | Carbohydrates: 26.1g | Protein: 4.1g | Fat: 7.5g | Saturated Fat: 3.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.4g | Sodium: 114.8mg | Potassium: 207.3mg | Fiber: 2.2g | Sugar: 15.6g | Vitamin A: 0.8IU | Vitamin B12: 0.02µg | Vitamin C: 0.04mg | Calcium: 56.2mg | Iron: 0.9mg | Magnesium: 44.9mg | Phosphorus: 90.6mg | Zinc: 1mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Black Beans – This is the star ingredient. It provides a dense, fudgy texture and a lot of fiber and protein without adding any bean flavor. You can also use other canned legumes, such as chickpeas or kidney beans.
• Maple Syrup – This provides the perfect amount of sweetness and moisture to the cookies. Agave syrup or coconut nectar also works well in this recipe.
• Peanut Butter – This acts as a binder and adds a rich flavor and creaminess to the cookie dough. Almond butter or sunflower seed butter are fine substitutions.
• Homemade Oat Flour – This is a fantastic gluten-free flour option that gives the cookies their structure. Using store-bought oat flour or almond flour will change the texture of the cookies, so it’s a good idea to explain how that will impact the final product.
• Unsweetened Cocoa Powder – This gives the cookies their deep, chocolatey flavor and brownie-like appearance. You can use cacao powder if you prefer.
• Baking Soda – This is the leavening agent that helps the cookies rise slightly and achieve a lighter, softer texture.
• Dairy-Free Dark Chocolate Chips – These add pockets of melted chocolate for an extra gooey and rich chocolatey flavor. You can also use chopped walnuts or pecans for a different texture.

How to Make Black Bean Cookies

These cookies are super easy to whip up. Here’s how in pictures.

Carine’s Baking Tips

Let me share a few more tips for a perfect cookies.

• Clean Ingredients – I always recommend using all-natural peanut butter and maple syrup to avoid unwanted processed ingredients, which can change the texture and flavor of your cookies.
• Make Your Own Oat Flour – To make homemade oat flour, add rolled oats to a high-speed blender and blend until a fine flour forms. This is a great, affordable way to get the exact texture you need for this recipe.
• Avoid Dry Cookies – If you’re using store-bought oat flour, start with slightly less than the recipe calls for, as it’s often more finely ground. You can always add more a little at a time if the dough seems too wet.
• Don’t Over-Bake – The cookies may look a little underdone when you first take them out of the oven, but they will continue to firm up as they cool. This is the key to keeping that fudgy, brownie-like texture.
• Sticky Dough Solution – If the cookie dough is sticking to your hands when you’re forming the cookies, lightly oil your fingertips with cooking spray or a little coconut oil.
• Fudge Factor – The cookies won’t spread much, so you need to press them down yourself. If you want a denser, fudgier texture, press them down less. For a drier, more cake-like cookie, press them down more.

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