Black Bean Cookies

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5 from 7 votes

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

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Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 179.6kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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.

Nutrition