Dark Chocolate Black Bean Cookies
Prep time
Cook time
Total time
Recipe adapted from My New Root's Black Bean Chocolate Chili Cherry Cookies. All of her recipes are terrific, so make sure to spend some time on her blog, or pick up her cookbooks.
Serves: 8
  • 1 ½ cups black beans (or one 15 oz. can), drained and rinsed
  • 2 tbsp melted coconut oil
  • ⅓ cup cocoa powder
  • ¼ tsp coarse sea salt or Maldon, plus more for sprinkling
  • ¼ tsp cayenne pepper
  • ⅓ cup maple syrup (or agave)
  • 2 tbsp chia seeds (or 2 tbsp ground flax seeds)
  • 1 tsp vanilla extract
  • ⅓ cup chopped vegan dark chocolate (70% or higher)
  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Mix the chia seeds, maple syrup, and vanilla in a small bowl and set aside to allow the chia to thicken.
  3. Place the black beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined. Then add the maple syrup and chia mixture and pulse to incorporate.
  4. Remove the food processor's blade and stir in the chopped chocolate.
  5. Spoon the batter onto the baking sheet, then flatten the tops of the cookies because they won't spread while they're baking. You should have 8 cookies.
  6. Sprinkle on more coarse salt or Maldon, and a pinch of cayenne pepper.
  7. Bake for 15 minutes, then let them cool completely before enjoying.
  8. Store them in the fridge. They're firm up a bit in there, but remain moist and delicious.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2017/10/black-bean-cookies.html