Chocolatey Peanut Butter Black Bean Cookies

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Introduction: Chocolatey Peanut Butter Black Bean Cookies

These delicious cookies are actually good for you and make an excellent snack choice! They are made of black beans, so they are high in fiber and high in protein. They are also egg-free, gluten-free, and guilt-free.

I got a lot of positive comments on my Healthy Pie Crust From Beans Instructable and there was some interest in bean cookies, so I thought I'd give it a try. I never thought of using beans in cookies before, but the idea was too intriguing to pass up and the results are amazing!

Step 1: Ingredients

You will need:
  • 1 19 ounce can of black beans, rinsed and drained well
  • 1/2 cup of peanut butter
  • 2 tablespoons of milk
  • 1/3 cup of cocoa powder
  • 1/3 cup of packed brown sugar (add more for a sweeter treat)
  • 1 teaspoon of baking powder

Optional: chocolate chips (I added 1/4 cup), chopped nuts, or dried cherries

You will also need a food processor (I used a Magic Bullet instead).

Step 2: Mix

Blend your beans, peanut butter, and milk together in a food processor until smooth. If you are using a Magic Bullet, blending your beans a little at a time will help with achieving a smoother final product.

In a medium bowl, combine the cocoa powder, brown sugar, and baking powder.

Next, mix your wet ingredients with your dry ingredients. Add the optional chocolate chips, nuts, or dried cherries.

Step 3: Bake

Drop tablespoons of the dough onto a baking sheet lined with parchment paper. Press the dough down a little because the cookies don't spread much while baking. I was able to make 22 cookies from this recipe.

Bake in a preheated oven at 350ºF for 25 minutes.

Once baked, let the cookies cool for a few minutes on the pan to firm up. Then, transfer them to a cooling rack to cool completely.

Enjoy!

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    11 Comments

    Hej! You did it! : )

    Now you need to tell us! - Do they taste beany? Are they rather crisp or chewey? Have you "tested" them on other people? How did they react?

    Thanks for your experimenting and sharing!

    2 replies

    They don't taste beany at all once they're baked, it's amazing! They're crisp when they're done cooling, but they are softer and crumbly the next day. They're not too sweet but have a lot of chocolatey flavor. This recipe is good for a snack, but if you are interested in a sweet cookie, I would definitely add more sugar or chocolate chips.

    Everyone around here seems to be enjoying them. Only 3 cookies are left from the batch I made yesterday!

    This sound great!

    I wish I wasn't so stressed at the moment - I'd love to make them right now!

    This looks great! I love black bean desserts (I make black bean brownies). I'm allergic to peanuts though, would this work with almond butter?

    1 reply

    Almond butter should be fine. If the dough is too runny though, you could try adding oats or flour like Treasure Tabby suggested.

    Probably would taste even better with almond butter. :) but I would add more flour since that stuff is usually more runny.

    Black beans are so versatile. I wish we ate them more in out household.

    Love them in Chinese cooking oh and I have heard that they're used sweetened as a topping for shaved ice in Hawaii. I would so love to try thhat.

    1 reply

    It's getting more and more and more interesting! : )

    Too hungry to be looking at this.... YUMMMMMM!