Brownie {Black Bean} Cookies
My Secret-Ingredient Chocolate Chip Cookies are one of the most popular recipes on my blog, and one of the recipes my family makes most frequently. Spoiler: they are made of chickpeas. Does it get better than chocolate chip cookies that aren’t terrible for you? Well, how about healthy brownies?
I tweaked that chickpea chocolate chip cookie dough into a brownie batter. Eating it raw as brownie batter is actually even more delicious than the cookies! I used black beans and added cocoa, and made fudgy cookies that are really yummy. I’ve tested them on some people, and no one even thought to ask if they were healthy or made of anything strange. The trick is to not tell anyone they are black bean cookies until after they’ve tried them. I promise, no one will guess.
Unlike most cookies, these are not best straight out of the oven, but after some time. We like them best when they have cooled at least a few hours.
For some Christmas flair, peppermint chocolate chips or crushed candy cane makes these even more festive.
Like putting beans in your desserts? Haha! Me, too. You’d love this Chocolate Chip Cookie Pie, our favorite dessert.
Shhhh....just don't mention the beans.
- 1 14-oz can black beans, drained and rinsed
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3 TBSP cocoa powder
- 1/2 cup peanut butter (or any nut/seed butter of choice)
- 1/2 cup honey, maple syrup, sugar, or other sweetener
- 1/2 cup dairy-free chocolate chips
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Preheat oven to 350. Line a cookie sheet with parchment paper or a silicone baking mat.
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Process all ingredients in a food processor or high-speed blender. Add chocolate chips last and gently process or stir in.
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Use a cookie scoop or two spoons to create tablespoon-sized cookies. Batter will be runnier than traditional cookie dough. Press a few more chocolate chips into the top. Enjoy the batter! Can even use it as chocolate hummus on fruit, etc. or eat with a spoon.
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Bake for 20-23 miutes. They won't look done yet. Let cool completely before eating, at least 1 hour. They need to cool to finish setting up.
We loved these! Ours didn’t turn out as pretty—the batter was pretty sticky so forming them nicely was a good challenge. My kids loved helping to make them and eat them and my husband told me that he was wrong about them (he was reticent about the beans). I reduced the maple syrup and they were still sweet, chocolatey, and everything our family was hoping for in a healthy chocolate cookie. Thanks for another great recipe.
These did not disappoint! I never told my kids about the beans, and nobody asked. We served them to friends and had them guess what the secret ingredient was and they guessed “chocoalate chunks” and “fudge.” The first time I made them, I added about 1/4 cup flour because the texture seemed so deifferent from regular cookies. I tried the recipe as written the second time and they turned out great both ways. The flour isn’t necessary but makes them a little easier to work with.
Haha, so awesome they guessed fudge as a secret ingredient! Thank you Elise!
If I could give this recipe 10 stars, I would!!! I don’t know why I’ve held off so long making it! We love chickpea recipes but black beans just sounded so…odd. Anyway, I was CRAVING something fudgy and chocolatey but didn’t want to break down and eat junk so I came to your blog. These.are.SO.GOOD!!! And oh my goodness, the batter!!! I’m going to have to be careful and not eat the entire recipe with a spoon. We’ve got a game night planned soon and will be sharing them. I’m excited to have brownies back!
Have you ever made them into actual brownies? I was thinking an 8×8 pan for 20-25 minutes?