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Black Bean Cookies (Rich Chocolate Cookies with No Bean Taste)

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These black bean cookies have rich chocolate flavor, a soft brownie-like texture, and extra fiber without any bean taste. Made with simple ingredients and dark chocolate chips, they are an easy homemade dessert or snack that freezes well.

  • Total Time: 22 minutes
  • Yield: 12–13 cookies

Ingredients

Scale
  • 1 can black beans (15 oz / 400 g can, drained and rinsed)
  • 1 large egg
  • ½ cup brown sugar (packed, light or dark)
  • 2 tablespoons vegetable oil (neutral, like avocado oil or canola)
  • 1 teaspoon vanilla extract
  • â…“ cup all-purpose flour (or oat flour or blended rolled oats)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips

Instructions

  1. Blend the beans: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Drain and rinse 1 can black beans. Add them to a food processor with 1 large egg, ½ cup brown sugar, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract. Blend until completely smooth, stopping to scrape down the sides as needed.
  3. Mix the batter: Add ⅓ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt. Pulse just until combined.
  4. Stir in ½ cup dark chocolate chips with a spoon or spatula. The batter should be thick and soft.
  5. Shape the cookies: Use two spoons to drop 12–13 portions onto the prepared baking sheet, leaving space between them. Top with a tiny pinch of flaky salt, if desired.
  6. Bake and cool: Bake for 12–13 minutes, until the cookies look slightly puffed with small cracks on top. The edges should look set, while the centers remain slightly soft.
  7. Let the cookies cool completely on the baking sheet before moving them. They are fragile while warm and firm up as they cool.

Notes

Substitutions

  • Black beans: No recommended substitution.
  • Dark chocolate chips: Use chopped dark chocolate, semisweet chips, or milk chocolate.
  • Unsweetened cocoa powder: Use natural or Dutch-process cocoa powder.
  • Egg: Use a flax egg (untested); expect softer, more fragile cookies.
  • Brown sugar: Replace with coconut sugar or white sugar; texture may change slightly.
  • Vegetable oil: Use avocado oil, canola oil, mild olive oil, or melted butter.
  • Vanilla extract: Use a little espresso powder for deeper chocolate flavor.
  • All-purpose flour: Use oat flour, finely blended rolled oats, or measure-for-measure gluten-free flour.
  • Baking powder: No substitution.
  • Salt: Use fine sea salt or table salt; flaky salt on top is optional.

Tips

  • Drain well: Extra water makes the batter runny.
  • Blend smooth: Leave no bean pieces.
  • Skip extra flour: The batter should stay thick and spoonable.
  • Portion evenly: Make 12–13 similar-sized cookies.
  • Don’t overbake: Look for set edges and slightly soft centers.
  • Cool completely: Leave on the baking sheet to firm up.
  • Store for later: Refrigerate cooled cookies in an airtight container or freeze.
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/black-bean-cookies-rich-chocolate-cookies-with-no-bean-taste/