Super Soft Chocolate Cookies (With Black Beans)

Don’t even ask me where the month of March has gone. Just don’t. Because if you do, I will give you some sort of wide-eyed, open-mouthed, just plain shocked expression and say something along the lines of, “March? I thought it was still February…”

But no, despite my ignorance of the passing months, we are poised to be rocket launched into what I think is the best (not to mention craziest, happiest, busiest, sweetest, brightest, most-out-of-control) time of the year. Weddings! Easter! Graduations! (gulp) They’re all coming, whether you’re ready for it or not.


And so, in this last week of our beloved March, let us take a moment and just relax. We’re not going to worry about fitting into our bikinis or finding the right gift from that one crazy wedding registry or learning how in the world to plant a tomato garden in the back yard. We’re just going to bake some cookies, kick our feet up, and marvel at how clever we are for eating our vegetables and our dessert at the same time.


You may have heard of the “black bean brownie”, an idea that has been carried out to various degrees of success by many bakers across the internet. It’s a great concept and one that I’m apt to post here eventually at some point or another. But for now, we’re taking those black beans and we’re sticking them into some chocolate cookies, and it’s all turning out wonderfully.


These cookies have a chocolatey flavor that is deep and dark, with no bean flavor to be found. But then again, don’t you know that I wouldn’t give you a recipe that tastes like black beans? What the addition of the beans does add is a soft, fudgy texture, so that these are almost like thin little brownies.

The pans of cookies I baked were somewhat delicate and thin, so that they were well suited to snacking. You also have the option of making your cookies thicker by using larger spoonfuls of batter. Just go with whatever you’re feeling- I trust you ;)


* * *

Super Soft Chocolate Cookies

adapted slightly from Nutritionist in the Kitch



1 15.5 oz. can cooked black beans

1 tbsp grape seed oil

1 tbsp applesauce

2 tbsp peanut butter

1 teaspoon vanilla extract

¼ cup unsweetened almond milk

½ cup sugar

¼ cup unsweetened cocoa powder

1 tsp baking powder

½ tsp salt

Preheat oven to 350 degrees. Rinse the beans thoroughly and drain. Add beans to a food processor together with oil, apple sauce, peanut butter, almond milk, and vanilla extract, and blend until smooth.
In a medium bowl, mix together sugar, cocoa powder, baking powder and salt and add to the bean mixture. Blend again until all is combined.
Drop spoonfuls of batter onto a prepared baking sheet. The cookies may need some help shaping into rounds, so just smooth them out with a spoon.
Bake 20 minutes. The cookies will still be soft when you take them out of the oven, and they ought to be slightly cracked on top.
Set a side for a few minutes to harden before transferring to a rack to cool completely.

Related posts:

{ 11 comments… add one }
  • substitutes April 2, 2013, 5:17 pm

    What id I wanted to use kidney beans in place of the black beans? Would that ruin the flavor? Or would the kidney beans be easier to taste in the cookies?

    • A Baking Girl April 2, 2013, 6:40 pm

      I’ve only tried these with black beans, so I wouldn’t know. That being said, I don’t think kidney beans would work as well in these cookies, especially because of the different flavor. If you try them out though, let me know how it goes!

  • Natasha January 15, 2014, 6:56 am

    Hey! Do you think that I would be able to use coconut oil instead of grapeseed oil? :)
    Fantastic recipe btw

    • A Baking Girl January 15, 2014, 8:56 am

      Yes, coconut oil will definitely work! Usually whenever I use oil, any type will do- I just put in the recipe whatever I ended up using.

      • Natasha January 15, 2014, 5:59 pm

        Fantastic! Thanks so much! :)

  • Jenny June 19, 2014, 4:33 pm

    Just made these and I think I messed them up! Taste is great, but the texture seems to be off and they definitely don’t look like yours! Flat and pretty dense. I used coconut oil instead of grape seed and this peanut butter: , the only other I had on hand was some kind of “healthy” PB from TJ’s and I thought it might mess up the consistency. Think the PB was the problem?

    • A Baking Girl June 21, 2014, 8:07 am

      Hmmm… I’m not sure of the ingredients in your PB, but it could be that there was extra oil added that made them spread too much and become dense. When I made these, I used PB blended from just peanuts, so that’s what I would recommend. Thanks for your feedback!

      • Jenny June 23, 2014, 5:31 pm

        Great, thanks for your help! That makes perfect sense. I will have to try these again!

        • A Baking Girl June 24, 2014, 2:22 am

          No problem! And feel free to email me if you have more issues

Leave a Comment