Decadent Double Chocolate Vegan Black Bean Cookies Recipe

Imagine a cozy evening spent with friends or family, the warm aroma of freshly baked cookies wafting through the air. The irresistible scent beckons everyone to gather around the kitchen, where laughter and fond memories are created. This is the perfect backdrop for our delightful Double Chocolate Vegan Black Bean Cookies. Inspired by the desire to enjoy a classic treat while keeping things healthy, this recipe combines the richness of chocolate with the unexpected goodness of black beans. What makes this recipe truly special is how deceptively simple it is. These cookies are not just a dessert but a guilt-free indulgence that caters to vegan lifestyles and those with gluten sensitivities. You’ll love how easy they are to whip up and how they create a moment to savor amidst life’s chaos.

Why You’ll Love This Recipe

There are countless reasons to fall in love with these Double Chocolate Vegan Black Bean Cookies! First off, they pack a powerful chocolate punch, satisfying even the most intense cocoa cravings. Plus, combining black beans adds unexpected protein and fiber, making these cookies a nutrient-packed snack. The texture is incredibly moist and chewy, far surpassing traditional cookies that can often lean towards being dry. Lastly, they are so simple to make! A short list of ingredients and a mere 20 minutes in the oven are all you need to enjoy this sweet delight. These cookies not only taste amazing, but they allow you to indulge without compromising your health goals.

Ingredients You’ll Need

To whip up these scrumptious Double Chocolate Vegan Black Bean Cookies, you will need the following ingredients. Each plays a significant role in creating the cookie’s extraordinary flavor and texture.

Main Ingredients

• 1 can (15 oz) black beans: The star of our cookies! Black beans offer a rich, fudgy texture and an incredible base while hiding their flavor. They are packed with fiber and protein, making the cookies hearty and satisfying.
• 1/2 cup maple syrup: This natural sweetener provides just the right amount of sweetness while enhancing the moistness of the cookies. Its earthy flavor beautifully complements the chocolate.
• 1/4 cup almond butter: A creamy component that adds depth and richness to the cookies. Almond butter contributes healthy fats and balances out the sweetness.
• 1/4 cup cocoa powder: The main flavoring agent, cocoa powder brings a rich chocolate flavor. It also adds a deeper color to the cookies that makes them look even more inviting.
• 1/2 tsp baking soda: This helps the cookies rise slightly while contributing to their chewy texture.
• 1/2 cup dairy-free chocolate chips: Optional but highly recommended! These chocolate chips melt wonderfully during baking, adding pockets of gooey chocolate goodness in every bite.

Optional Additions

• 1/2 tsp vanilla extract: Adding a splash of vanilla enhances the overall flavor, making the cookies taste more aromatic and complex.
• Chopped nuts: For a bit of crunch, consider folding in some chopped walnuts or pecans.
• Spices: A pinch of cinnamon can add a warm, cozy element, perfect for a special occasion.

Special Garnishes

• Sea salt flakes: Sprinkling a bit of sea salt on top before baking can add a delightful salty contrast to the sweet chocolate.
• Fresh mint leaves: A sprinkle of chopped mint before serving adds a pop of color and a refreshing taste.

Step-by-Step Instructions

Now that you have all your ingredients ready, let’s dive into the easy-to-follow steps to create your very own Double Chocolate Vegan Black Bean Cookies:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare the black beans: Drain and rinse the black beans thoroughly to remove excess sodium. This step helps to achieve a smoother texture.
3. Blend the ingredients: In a food processor, combine the black beans, maple syrup, almond butter, cocoa powder, baking soda, and vanilla extract (if using). Blend until smooth, scraping down the sides as needed. You want a silky batter that is well-combined.
4. Fold in chocolate chips: Gently fold in the dairy-free chocolate chips using a spatula. Be careful not to overmix—just enough to evenly distribute the chips throughout the batter.
5. Scoop the cookies: Using a tablespoon or cookie scoop, drop spoonfuls of the cookie dough onto your prepared baking sheet, leaving space between each cookie for spreading.
6. Bake: Place the baking sheet into the preheated oven and bake for 15-20 minutes, until the cookies look set and a bit crackly on top.
7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This will help them firm up perfectly.

Serving and Storage Tips

These cookies are best enjoyed fresh but can also be stored for later. Here are some useful tips for serving and storage:

• Serving: Serve your cookies warm with a glass of almond milk or coconut milk for a delightful pairing. They also make an excellent addition to a vegan dessert platter or picnic.
• Storage: Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider placing them in the fridge, where they can last for about a week.
• Freezing: You can freeze the cookies for up to 3 months. Just ensure they are completely cool, then place them in a freezer-safe bag or container. When ready to eat, thaw at room temperature or warm them slightly in the oven for that fresh-baked taste.

Helpful Tips

• For an even smoother batter, you can blend the black beans until very creamy before adding in the other ingredients.
• Adjust the sweetness to your liking! If you prefer your cookies sweeter, feel free to increase the maple syrup by a tablespoon or two.
• If you don’t have almond butter, feel free to swap it out for peanut butter or sun butter for a different flavor profile.
• Don’t be afraid to try different mix-ins! Chopped dried fruit or other nut butters can bring new flavors to this base recipe.

Frequently Asked Questions

Can I use black bean puree instead of canned black beans?

Yes, black bean puree can replace whole black beans. Be sure to adjust the quantity, as you will need about 1.5 cups of black bean puree to achieve the right consistency.

Can I make these cookies gluten-free?

Absolutely! This recipe is naturally gluten-free, as it doesn’t call for any flour. Just ensure your chocolate chips are also gluten-free.

What can I use if I don’t have maple syrup?

If you don’t have maple syrup on hand, agave nectar or any liquid sweetener can work as a substitute, though it may slightly alter the flavor.

How do I know when the cookies are done baking?

The cookies will become slightly firm to touch and will have a cracked top when they are done. They will continue to set as they cool on the baking sheet, so it’s okay if they look a little soft when you take them out of the oven.

Conclusion

The Double Chocolate Vegan Black Bean Cookies are not just a treat; they offer an experience that combines delightful flavors with nutrition. They are perfect for sharing with friends or keeping all to yourself as a simple indulgence. This recipe invites creativity and personalization, giving you a chance to add your spin through different mix-ins and flavors. We hope you feel inspired to give them a try, and we can’t wait to hear your thoughts or adaptations in the comments below. Remember, baking is always better when shared, and these cookies will help you create memorable moments with your loved ones. So go ahead, heat up your oven, and get ready to enjoy some amazing cookies!

Decadent Double Chocolate Vegan Black Bean Cookies Recipe

Print Recipe

Indulge in these decadent double chocolate vegan black bean cookiesrich flavor healthy ingredients Perfect for guiltfree dessert lovers

• Total Time: 30 minutes
• Yield: 12 cookies 1x

Ingredients

Scale 1x2x3x

1 can (15 oz) black beans

1/2 cup maple syrup

1/4 cup almond butter

1/4 cup cocoa powder

1/2 tsp baking soda

1/2 cup dairy-free chocolate chips

1/2 tsp vanilla extract (optional)

Chopped nuts (optional)

Spices (optional)

Sea salt flakes (for garnish)

Fresh mint leaves (for garnish)

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Drain and rinse the black beans thoroughly.

In a food processor, combine the black beans, maple syrup, almond butter, cocoa powder, baking soda, and vanilla extract (if using). Blend until smooth.

Gently fold in the dairy-free chocolate chips using a spatula.

Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie.

Bake for 15-20 minutes until the cookies look set and slightly crackly on top.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

• Author: souzanfood
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: Vegan
• Diet: Vegan

Nutrition

• Serving Size: 1 cookie
• Calories: 120 calories
• Sugar: 5 grams
• Fat: 6 grams
• Carbohydrates: 16 grams
• Fiber: 3 grams
• Protein: 4 grams

Keywords: Vegan Cookies, Black Bean Cookies, Chocolate Cookies, Healthy Dessert, Gluten-Free Cookies