Why are black beans used in these brownie-cookies?

Black beans provide a naturally fudgy texture, making these cookies flourless and adding a boost of plant-based protein and fiber.

Can I substitute the coconut sugar in this recipe?

Yes, the recipe states you can use other granulated sweeteners in place of coconut sugar.

Why do I need to chill the dough before baking?

Chilling the dough for 30 minutes to an hour makes it firm enough to scoop and roll into balls or flatten for cookies.

How can I tell when the brownie-cookies are perfectly baked?

Bake for 8-10 minutes; they should be soft but slightly browned on the bottom, firming up as they cool.

How should I store leftover Double Dark Chocolate Black Bean Brownie-Cookies?

Store them in an airtight container at room temperature for a few days, or in the refrigerator for longer freshness.

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Double Dark Chocolate Black Bean Brownie-Cookies
[Vegan, Flourless, Gluten-Free, Grain-Free, Oil-Free]

Name: Double Dark Chocolate Black Bean Brownie-Cookies [Vegan, Flourless, Gluten-Free, Grain-Free, Oil-Free]
Cook time: 10 min
Yield: 4 servings
Ingredients: 1 1/2 cups of cooked black beans or a 15-ounce can of sodium free black beans, rinsed and drained well; 1/2 heaping cup and 1/3 cup dark chocolate chips (or chopped dark chocolate bar), divided; 1/3 cup coconut sugar (or other granulated sweetener); 1/4 cup natural peanut butter, unsalted); 2 tablespoons ground flaxseed; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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A plate of fudgy Double Dark Chocolate Black Bean Brownie-Cookies, some slightly flattened and some as thick balls, showcasing their rich, dark color and chocolate chips.

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Double Dark Chocolate Black Bean Brownie-Cookies [Vegan, Flourless, Gluten-Free, Grain-Free, Oil-Free]

2424

Dairy Free

There's no better way to use leftover black beans than brownies! These chunky, fudgy brownies are actually good for you, easy to make, and quick! Chocolate is always the answer, especially when it's double.

Ingredients You Need for Double Dark Chocolate Black Bean Brownie-Cookies [Vegan, Flourless, Gluten-Free, Grain-Free, Oil-Free]

1 1/2 cups of cooked black beans or a 15-ounce can of sodium free black beans, rinsed and drained well
1/2 heaping cup and 1/3 cup dark chocolate chips (or chopped dark chocolate bar), divided
1/3 cup coconut sugar (or other granulated sweetener)
1/4 cup natural peanut butter, unsalted)
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt

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How to Prepare Double Dark Chocolate Black Bean Brownie-Cookies [Vegan, Flourless, Gluten-Free, Grain-Free, Oil-Free]

Melt 1/2 cup of the chocolate chips in the microwave or in a double boiler.
Add the black beans, melted chocolate, and remaining ingredients to the bowl of your food processor. Process until completely smooth, then add the 1/3 cup of remaining chocolate chips and pulse or stir in until well-distributed.
Chill the dough in the fridge for about 30 min – 1 hour; you want to be able to scoop and roll the dough.
Pre-heat oven to 350°F and line a baking sheet with parchment. Scoop out heaping tablespoons of dough and roll into balls and slightly flatten with the pan of your hand, or leave as balls for a super thick cookie.
Bake for 8 – 10 minutes, then cool for 10 minutes (or longer) before eating. Taking the cookies out while they’re still soft but slightly browned on the bottom will allow them to firm up perfectly while remaining fudgy on the inside. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.